Pâté lorrain is not a pâté in the modern sense (ground meat in a terrine) but an ancient enclosed pie: strips of marinated pork wrapped in puff pastry, baked until golden, and served warm or at room temperature. It predates the tourte lorraine and is simpler in construction but no less satisfying, representing one of the oldest documented preparations in Lorraine’s culinary history, with references dating to the 14th century. The meat filling uses pork loin exclusively (veal is the tourte’s addition): the loin is cut into thin strips (5mm × 2cm) and marinated for 12-24 hours in white wine, finely chopped shallots, chopped parsley, salt, pepper, and a grating of nutmeg. The marinade is simple but the overnight rest is essential — it tenderises the lean pork and develops the wine-herb flavour that defines this preparation. After draining, the meat strips are arranged in a mound on a rectangle of pâte feuilletée (puff pastry) rolled to 3-4mm thickness. The pastry edges are folded up and over the meat to form an enclosed rectangular parcel, sealed with egg wash, and inverted onto a baking sheet (seam-side down). The surface is decorated with pastry cutouts, egg-washed twice for maximum colour, and two small chimneys are cut in the top. Baking at 200°C for 15 minutes, then 180°C for 25-30 minutes, produces a deeply golden, magnificently puffed pastry case with succulent, wine-scented pork within. Unlike the tourte, no custard is added — the meat’s own juices and the retained marinade moisture provide the internal lubrication. The pâté lorrain is the traditional centrepiece of Lorraine’s fêtes patronales (patron saint festivals) and appears at every charcutier-traiteur in the region, served by the slice alongside cornichons and a glass of Vin Gris.
Pork loin only, cut into thin strips. Marinate 12-24 hours in white wine with shallots and parsley. Enclosed in puff pastry, seam-side down. Double egg wash. Two chimneys in the lid. Bake at 200°C then 180°C. No custard addition.
Let the pâté rest 10 minutes after baking so the juices redistribute. For a richer version, add a tablespoon of cold diced butter among the meat strips before enclosing. The pâté lorrain travels beautifully and is the ideal picnic food — serve at room temperature with a chilled Vin Gris de Toul.
Meat strips too thick, requiring excessive baking that dries the pastry. Insufficient marinating time. Not sealing the pastry properly, causing juices to leak. Forgetting chimneys, leading to steam buildup and soggy pastry. Serving cold straight from the refrigerator (the fat in the pastry congeals).
La Cuisine Lorraine (Colette Guillemard)