Pâté gaumais - Belgian meat pie Recipe
Pâté gaumais - Belgian meat pie
Flavors of Belgium
Total time: more than 2 hours

Marinating time: 2 days and 2 nights
Rising time: 1 hour
Cooking time: 75 minutes

Difficulty: Average
Chef's Note

Born at the end of the 19th century, pâté gaumais is a meat pie made with marinated pork in a yeasted dough. Since the mid 20th century, it has been celebrated in the "King of the Pâté Gaumais" competition, held in Virton in southern Belgium, on December 26. It is made both by butchers and bakers and some restaurant chefs. Home cooks from Belgium's Gaume region each have their particular secrets for the best pâté, which they serve to family and friends. Just like Ardenne ham or butter or Herve cheese, pâté gaumais has its own protected designation of origin, indiciating what a gastronomic treasure it is!

- 1 kg / 2.2 lbs pork loin, called spiering in Belgium
- 3 to 5 Tbsp. vinegar
- 1 Tbsp. olive oil
- 7 medium shallots
- 3 bay leaves
- 2 thyme sprigs
- 1 bunch of parsley
- 1 glass of dry white or red wine
- salt & pepper

- 500 g / 2 1/2 cups flour
- 2 eggs + 1 egg for glaze
- 150 g shortening or butter
- 1 Tbsp. lard
- 1 small cup of milk
- 60 g fresh yeast
- 1 beaten egg


  1. Cut the pork into 2 cm cubes and marinate for 2 days and 2 nights in the marinade.
  2. Turn the meat occasionally.

Yeast dough

  1. Dissolve the yeast in the lukewarm milk.
  2. Place the flour in a bowl, making a well in the centre. Pour in the melted butter or shortening and lard, the yeast mixture and the 2 eggs. Mix well to form a smooth dough.
  3. Let rise for approximately 1 hour in a bowl covered with a damp towel before proceeding.

Forming and baking

  1. Divide the dough into two parts. Roll out on a floured surface.
  2. Line a greased pie pan or deep dish with one piece of dough.
  3. Put it in the marinated meat. Cover with the remaining dough.
  4. Cut a vent in the centre of the top crust.
  5. Brush the dough with egg that has been beaten with a few drops of water.
  6. Bake for 75 minutes in a 160° C / 325° oven.

 A dry red or white (Torgny for example), or an Orval Trappist beer. 

More recipe ideas

Source: Confrérie Saint Arnould du Comté de Chiny
Adaptation: MSCOMM
Photo: Salaisons Blaise

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