Meat Pâté Wrapped in Pastry (Pâté en Croûte)

Meat Pâté Wrapped in Pastry, or Pâté en Croûte, is a classic French dish that combines a rich, flavorful meat filling encased in a buttery, flaky pastry. It’s perfect for special occasions and can be served as an elegant appetizer or a main course.

Ingredients:

For the Pastry:

• 300 g of all-purpose flour
• 150 g of cold butter, cut into cubes
• 1 egg
• 50 ml of cold water
• 1 pinch of salt

For the Meat Filling:

• 250 g of pork shoulder, minced
• 150 g of veal, minced
• 150 g of chicken or liver (optional), minced
• 100 g of bacon or pancetta, chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 egg
• 2 tablespoons of brandy or cognac (optional)
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of ground nutmeg
• 1 teaspoon of fresh thyme or mixed herbs
• 50 g of pistachios or walnuts (optional)

For the Egg Wash:

• 1 egg yolk
• 1 tablespoon of milk

Instructions:

1. Prepare the Pastry:

1. Mix the dry ingredients:

• In a large bowl, combine the flour and salt . Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse crumbs.

1. Add the liquid:

• Beat the egg with the cold water , then pour this into the flour mixture. Mix until the dough comes together. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Meat Filling:

1. Cook the bacon and onion:

• In a large skillet, cook the chopped bacon over medium heat until it starts to brown. Add the chopped onion and garlic , and cook until the onion is translucent. Remove from heat and let cool slightly.

1. Mix the meats:

• In a large bowl, combine the minced pork, veal, and chicken (or liver) . Add the bacon and onion mixture, the egg , brandy or cognac (if using) , salt , pepper , nutmeg , and thyme . Mix until everything is well combined. Stir in the pistachios or walnuts if using .

3. Assemble the Pâté en Croûte:

1. Preheat the oven:

• Preheat your oven to 180°C (350°F) .

1. Roll out the pastry:

• On a lightly floured surface, roll out two-thirds of the pastry into a rectangle large enough to line the base and sides of a loaf tin or terrine. Carefully place the pastry in the tin, pressing it into the corners.

1. Add the filling:

• Fill the lined tin with the meat mixture, pressing it down firmly to eliminate air pockets.

1. Cover with pastry:

• Roll out the remaining third of the pastry into a rectangle large enough to cover the top of the pâté. Place it over the filling and seal the edges by crimping them together with the bottom layer of pastry.

1. Make vent holes:

• Cut a few small slits in the top of the pastry to allow steam to escape during baking.

1. Apply the egg wash:

• Beat the egg yolk with the milk and brush it over the top of the pastry to give it a beautiful golden color when baked.

4. Bake the Pâté:

1. Bake:

• Place the pâté in the preheated oven and bake for 1 hour to 1 hour 15 minutes, or until the pastry is golden brown and the internal temperature of the meat reaches 75°C (165°F).

5. Cool and Serve:

1. Cool:

• Allow the pâté to cool in the tin for at least 30 minutes. It can be served warm, but it’s often best enjoyed cold or at room temperature.

1. Slice and serve:

• Slice the pâté into thick slices and serve with a side of cornichons, mustard, and crusty bread.

Preparation Time: 30 minutes
Chilling Time: 30 minutes
Baking Time: 1 hour 15 minutes
Total Time: About 2h15
Servings: 8-10 servings
Calories: Approximately 400 kcal per serving

The Meat Pâté Wrapped in Pastry is a classic dish that combines rich, savory flavors with the buttery, flaky texture of the pastry. It’s a show-stopping dish perfect for holidays, special dinners, or a gourmet lunch. Bon appétit!