Description Lorraine pie, a specialty composed of a round puff pastry surrounding pork cut with a knife, marinated in white wine, shallots, various spices and some secret aromatics. A round Lorraine pâté? Almost. The difference lies in the use of the migaine — composed of cream and eggs — poured through the chimney of the pie to keep its fondant. Everything is already cooked and you can discover this cold pie, or reheated so that it develops its aromas, its fragrance and regains the crispy and melting texture of its buttery flakiness. The recipe from butcher and charcutier Arnaud Daval is made from free-range pork. These come from the breeding of Xavier Ménigoz in Saint-Bresson in Haute-Saône. Raised without GMOs or antibiotics, they are fed exclusively with farm cereals and flax seeds. This pie is ideal for meals with friends, as a main course or as a starter, accompanied by a salad.
Cooking Cooked. Reheat in the oven for about 20 minutes at 160-180°.
Tip: Cover your pie with aluminum foil during cooking to avoid burning the pastry.
Format 2/3 people. (500g), 4 people. (800g).
Ingredients Haute-Saône pork, flour, vegetable fat, butter, shallots, white wine, parsley, spices and aromatics.
DLC 14 days
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.
Allergens Gluten, lactose.