Pâté Gaumais
Authentic Walloon Gaume meat pie: succulent diced pork marinated for 48 hours in white wine, vinegar, garlic, and shallots, baked inside a golden all-butter yeast dough crust.
Ingredients
- • 400g pork loin or shoulder, cut into small 1.5cm dice
- • 100ml dry white wine, 2 tbsp wine vinegar, 2 shallots, and 2 cloves garlic for marinade
- • 1 tbsp chopped parsley, thyme, bay leaf, salt and pepper
- • 300g flour, 15g fresh yeast, 150ml milk, and 60g butter for yeast dough
- • 1 egg yolk beaten with 1 tbsp milk for glaze
Preparation Steps
Marinate the diced pork with white wine, vinegar, minced shallots, garlic, herbs, salt, and pepper for 24 to 48 hours in the fridge to tenderise and infuse.
Prepare and knead the yeast dough, letting it rise for 1 hour. Divide into two pieces and roll out into two 22cm discs.
Line a pie tin with the bottom dough disc. Drain the marinated pork and spread evenly over the dough. Cover with the second dough disc, crimp the edges tightly, and make a small steam hole in the centre.
Brush with egg wash. Bake at 190°C (175°C fan) for 35 to 40 minutes until golden brown and sizzling. Serve warm or cold.