Traditional Pâté en Croûte

A buttery pastry crust protecting a densely packed pork and veal filling. The Madeira jelly glistens between the crust and the meat, ensuring a perfect hold when sliced.

• Prep time: 60 min
• Cook time: 90 min
• Difficulty: Hard
• Calories: 907
• Protein: 34 g
• Carbs: 71 g
• Fat: 52 g

Ingredients

• 250 g Wheat flour ( sifted )
• 125 g Minimum butter sweet ( cold, diced )
• 1.5 piece Egg ( for the dough and glaze )
• 200 g Pork shoulder blade ( small dice )
• 200 g Veal round ( small dice )
• 100 g Sausage meat
• 25 g Roasted salted pistachio ( whole )
• 50 ml Dry white wine
• 125 ml Madeira jelly ( lukewarm liquid )
• 0.5 tsp Allspice
• 7.5 g Gray sea salt
• 0.5 tsp Black pepper ground
• 25 ml Cognac ( for the marinade )

Instructions

1. Dough preparation

   Rub the flour with the cold diced butter. Add the eggs, salt, and water. Knead quickly until a homogeneous ball is formed. Wrap and let rest in the fridge for 2 hours.

2. Filling marinade

   Cut the pork shoulder and veal nut into 1 cm cubes. Mix with the sausage meat, white wine, cognac, four-spice, salt, pepper, and pistachios. Let marinate in the fridge.

3. Assembly

   Roll out the dough to 4 mm thickness. Line a buttered mold. Fill with the stuffing, pressing down well to remove air. Cover with a dough lid and seal the edges by pinching.

4. Baking and chimneys

   Pierce two holes on top and insert small parchment paper tubes. Brush with egg wash. Bake at 200°C for 20 minutes, then lower to 160°C for 1 hour. The crust should be golden brown.

5. Adding the jelly

   Let the pâté cool completely. Prepare the Madeira jelly and pour it lukewarm through the chimneys until it reaches the top. Place in the fridge for 12 hours before unmolding.

Chef's tips

• Don't skip the dough resting time, or it will shrink during baking.
• Check the core temperature: it should reach 68°C for perfect cooking.
• Make sure the pâté is stone cold before pouring the jelly, otherwise it will soak into the meat.

Storage

Keep for 4 to 5 days in the refrigerator. Do not freeze because of the jelly.