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.

taste and tradition

the fiery passion

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.