Cut the pork meat into pieces a few centimeters wide. Make
the marinade with the listed ingredients and let the meat
marinate in the fridge for 48 hours.
Sieve the flour. Dissolve the yeast in the milk. Beat 2 eggs
loose. Make a well in the flour and pour in the yeast milk, eggs,
soft butter and smout. Knead into a smooth dough ball. Cover
and allow to rise for 1 ½ hours at room temperature and draft-
free.
Divide the dough into two and knead again. Let both dough
balls rise for another 60 minutes.
paté Gaumais
meat pie from Belgian Lorraine
1kg of pork fillet
For the marinade:
dry white wine
olive oil
vinegar
garlic
shallots
bay leaf
thyme
parsley
cloves
salt and pepper
ingredients - info
For the dough:
500 g wheat flour
60 g baker's yeast
150 g butter
20 cl whole milk
1 tbsp smalt or butter
3 eggs
1 pinch of salt
The Gaume or Gaume region is the French-speaking part
of Belgian Lorraine on the border with France south of the
Ardennes. In Belgium the region largely coincides with the
district of Virton.
Butter and dust a cake tin with flour. Roll out the dough balls
into circles. Place one of them in the pie shape, over the edge.
Puncture and put in the drained marinated meat.
Wet the edges of the second dough circle and cover the cake
with it. Press the edge all the way around to create a closed
cake.
Make a hole in the middle and insert a tube, for example of
aluminum foil. Brush with whipped egg yolks.
Bake the cake in 1 ½ hours in an oven preheated to 200°C.
Cut the pork meat into pieces a few centimeters
wide. Make the marinade with the listed
ingredients and let the meat marinate in the
fridge for 48 hours.
Sieve the flour. Dissolve the yeast in the milk.
Beat 2 eggs loose. Make a well in the flour and
pour in the yeast milk, eggs, soft butter and
smout. Knead into a smooth dough ball. Cover
and allow to rise for 1 ½ hours at room
temperature and draft-free.
Divide the dough into two and knead again. Let
both dough balls rise for another 60 minutes.
1kg of pork fillet
For the marinade:
dry white wine
olive oil
vinegar
garlic
shallots
bay leaf
thyme
parsley
cloves
salt and pepper
For the dough:
500 g of wheat flour
60 g of baker's yeast
150 g of butter
20 cl whole milk
1 tablespoon pig fat or
butter
3 eggs
1 pinch of salt
The Gaume or Gaume region is the
French-speaking part of Belgian Lorraine
on the border with France south of the
Ardennes. In Belgium the region largely
coincides with the district of Virton.
Butter and dust a cake tin with flour. Roll out the
dough balls into circles. Place one of them in the
pie shape, over the edge. Puncture and put in
the drained marinated meat.
Wet the edges of the second dough circle and
cover the cake with it. Press the edge all the
way around to create a closed cake.
Make a hole in the middle and insert a tube, for
example of aluminum foil. Brush with whipped
egg yolks.
Bake the cake in 1 ½ hours in an oven
preheated to 200°C.
paté Gaumais -
meat pie from
Belgian Lorraine
taste and tradition
