Langons

Langons are a type of savory pastry originating from the region of Lorraine in northeastern France. They are characterized by their rectangular shape and are typically filled with a mixture of ingredients. The most traditional filling includes diced ham, onions, and often a creamy custard base, similar to that used in quiche Lorraine. The pastry itself is usually a flaky, buttery dough, providing a delicate contrast to the rich filling.

Historically, langons developed alongside other regional specialties of Lorraine, drawing on the availability of local produce and culinary traditions. They are often served as a light meal, appetizer, or as part of a larger buffet. While the ham and onion variety is classic, modern interpretations may include variations with cheese, leeks, or other savory ingredients.

The preparation involves blind-baking the pastry shell before adding the filling, which is then baked until set and golden brown. Langons are best enjoyed warm, allowing the flavors of the filling and pastry to meld together. They represent a simple yet satisfying example of French regional baking, emphasizing fresh ingredients and traditional techniques.