Traditional Pâté en Croûte
Ingredients
- 250 gWheat flour (sifted)
- 125 gUnsalted butter (cold, diced)
- 1.5 pcEgg (for the dough and glaze)
- 200 gPork shoulder blade (small dice)
- 200 gVeal round (small dice)
- 100 gSausage meat
- 25 gRoasted salted pistachio (whole)
- 50 mlDry white wine
- 125 mlMadeira jelly (lukewarm liquid)
- 0.5 tspAllspice
- 7.5 gGray sea salt
- 0.5 tspBlack pepper ground
- 25 mlCognac (for the marinade)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 4 to 5 days in the refrigerator. Do not freeze because of the jelly.
