The real recipe of the Pâté Lorrain

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Ingredients: for 6 gourmands
250 g of veal knuckles
250 g of pork loin
250 g of puff pastry
2 shallots
2 tablespoons of finely chopped parsley
1 dl of dry white wine
salt and pepper
1 egg yolk for gilding
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Preparation
The day before: cut the meat into 1/2 cm cubes. Put it in a salad bowl, add the 2 peeled and chopped shallots, then the parsley, mix it all together.
Add the wine, salt and pepper and mix again.
Cover the stuffing with cling film and let marinate for 12 hours in the refrigerator. (Stir the stuffing from time to time)
Place the pie crust on a floured baking sheet, place the marinated filling in the center, leaving 4 to 5 cm all around.
Fold each side towards the center.
Press gently with your fingertips to make the 2 layers of dough stick together.
Brush the dough with egg yolk and draw small lines on the dough with a knife or a fork.
With the tip of a knife, make 2 small chimneys to facilitate the evacuation of the steam of cooking.
Store the pâté in the refrigerator for 30 minutes before putting it in the oven.
Preheat the oven to 200°C, preferably in the fan position.
Slide the pâté halfway into the oven and cook for 45 minutes at 200 °C and then 15 minutes at 175 °C.