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1
Combine the white wine, finely chopped shallots, chopped parsley, salt, pepper, and a grating of nutmeg in a bowl. Add the pork strips, turning to coat thoroughly. Cover and refrigerate for 12 to 24 hours. The marinade is ready when the pork has lost its raw, uniform pallor and carries a pronounced wine-herb fragrance.
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2
Remove the pork from the marinade and drain well. Roll the puff pastry to a rectangle 3–4 mm thick. Mound the drained meat strips in the centre, leaving a clear border of pastry on all sides. Fold the pastry edges up and over the meat to form a fully enclosed rectangular parcel. Press the seams firmly to seal, brush the seam line with egg wash, and invert the parcel onto a lightly dampened baking sheet, seam-side down. This is where the dish lives or dies: an imperfect seal will allow the interior juices to escape, leaving the pastry sodden and the filling dry.
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3
Decorate the surface with any pastry trimmings shaped into cutouts and fix them with egg wash. Brush the entire surface with beaten egg, allow to set for two minutes, then apply a second coat. Cut two small chimneys through the lid with the tip of a knife. The surface should appear evenly glossed, with no dull or bare patches.
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4
Place the pâté in an oven preheated to 200 °C and bake for 15 minutes, then reduce the heat to 180 °C and continue baking for a further 25 to 30 minutes. The pâté is ready when the pastry is deeply golden on all visible surfaces and magnificently puffed, with steam rising visibly from the chimneys.
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5
Remove from the oven and rest on the baking sheet for 10 minutes before slicing. The juices, audible as a faint settling inside the crust, will redistribute through the meat during this interval.