In Luxembourg we love our Rieslingspaschtéit, a cold pork pie made with Riesling wine jelly. And just across the border, in Lorraine, they have another celebrated pie: the pâté Lorrain. It’s very similar in taste to our Rieslingspaschtéit, but it comes without the jelly and is encased in a puff pastry instead of the brittle shortcrust pastry we use over here. But it’s just as lovely! Give it a try!
This recipe was made for Tonicités as part of a series of recipes celebrating the inter-regional town network between Luxembourg City, Esch-sur-Alzette, Longwy, Arlon, Metz and Thionville.
The post Pâté Lorrain appeared first on Anne's Kitchen.
