Pâté en Croute

Pâté in Pastry

Pâté en Croute

Pâté in Pastry
Method
Serves 10
Dough

In a food processor, combine the flour and salt with the cold butter until the mixture resembles breadcrumbs. Add the eggs, then the water, mix to combine. Place dough in the fridge to rest for an hour or until ready to use.

 

Filling

Mince the onion, mushrooms, shallots and garlic and pan fry over a low heat in olive oil. Put to the side.

In a separate pot, blanch the spinach and some parsley for 2 minutes. Drain well then put aside.

Cut the pork belly and chicken liver into small pieces. Place in a bowl and add the cooked vegetables. Mince all ingredients using a meat mincer.

Remove lard from the duck breast and cut it in big cubes. Add the duck breast to the minced meat, mix well and season with salt and pepper to taste.

To Serve

Using a pastry roller, roll the dough out to about 40 x 60cm. Place the meat in the centre of the dough, leaving enough room to close the pâté. Seal the dough with your finger and a bit of water.

Brush the top of the pâté with egg wash. Place in the oven at 200°C for 40 minutes. Remove from oven, cool and serve.

 

 

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