Pâté en Croûte

Name: Pâté en Croûte
Yield: 2 servings
Cuisine: French
Ingredients: 500g hot-water or shortcrust pastry; 500g pork shoulder and 200g pork back fat, minced; 200g veal, cut into strips; Chicken or duck breast, cut into strips; Cognac, shallots, thyme, quatre épices and pistachios; Meat jelly (gelatine and stock); Egg yolk, for glazing

Pâté en croûte/pah-TAY ahn KROOT/

Also known as: Pate en Croute, French Pâté in Pastry, French Raised Pie

About this dish

A rich terrine of pork, veal, poultry and foie gras baked in a decorated pastry crust, with a layer of savoury jelly, served sliced and cold.

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Ingredients

🌾500g hot-water or shortcrust pastry

🐖500g pork shoulder and 200g pork back fat, minced

🥩200g veal, cut into strips

🍗Chicken or duck breast, cut into strips

🥃Cognac, shallots, thyme, quatre épices and pistachios

🍮Meat jelly (gelatine and stock)

🥚Egg yolk, for glazing

Method

Serves 2

Marinate the meats with cognac, shallots, herbs and spices overnight.

Line a hinged mould with pastry.

Layer the minced meat with strips of veal and poultry and the pistachios.

Cover with a pastry lid, decorate, cut steam holes and glaze.

Bake for about 1.5 hours, cool, pour jelly through the holes and chill overnight before slicing.

✓ What Makes it Authentic

Pâté en croûte is a centuries-old French charcuterie showpiece; a world championship for it is held in Lyon every year.

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