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Authentic Pâté en Croute Champenois

250g pork loin

250g veal shoulder

2 shallots

1 small bunch of parsley

2 cloves garlic

1 sprig of thyme

1 egg

15 cl of Madame de Savigny Brut Champagne

1 pâté dough (see below)

1 puff pastry

The day before, marinate the meat cut into strips or pass through a grinder on a large grill.


Place them in a salad bowl with the garlic, parsley, shallots, thyme, all finely chopped, then moisten with Madame de Savigny Champagne Brut.


Season with salt and pepper, then cover with cling film. Leave to marinate for 24 hours in the refrigerator.


Pie dough:

500g flour

100g butter

100g lard

1 egg + 1 egg yolk

1 dl of water

15g of salt

The next day, preheat your oven to 200°C. Drain the meats.


Place 500g of sifted flour in a fountain on a work surface. Put in the middle 15g of salt, 100g of soft butter, 100g of very soft lard, 1 whole egg and 1dl of water. Mix and knead everything. Gather the dough then roll it into a ball, cover it and let it rest in the fridge for 2 hours.


Place the stuffing in the center of the dough. Fold the edges of the dough over the preparation, starting with the ends, turn the pâté over so that the fold is underneath,   then seal the edges. On top, place a strip of puff pastry.


Make a chimney by digging a hole in the center, then brush the top of the pie with egg yolk. Draw a few streaks with a sharp knife.


Bake for 45 minutes at 200°C. Check the cooking and put back 10 to 15 min if necessary.

Serve with a salad.

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