Cut the smelt 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. Butter and pollinate 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.

Paté Gaumais -

Meat pie from Belgian Lorraine

  

for the marinade: dry white wine olive oil vinegar garlic shallots laurel thyme parsley clove pepper and salt
Photo: www.florenville.org
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.
1 kg of smelt
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.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Paté Gaumais -

Meat pie from

Belgian Lorraine  

Cut the smelt 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. Butter and pollinate 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.
for the marinade: dry white wine olive oil vinegar garlic shallots laurel thyme parsley clove pepper and salt
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.
1 kg of smelt
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.
a recipe guide for the amateur chef Belgian Cuisine
Photo: www.florenville.org