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:
- 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.
- 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:
- 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.
- 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:
- Preheat the oven:
- Preheat your oven to 180°C (350°F) 🔥.
- 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.
- Add the filling:
- Fill the lined tin with the meat mixture, pressing it down firmly to eliminate air pockets.
- 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.
- Make vent holes:
- Cut a few small slits in the top of the pastry to allow steam to escape during baking.
- 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:
- 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:
- 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.
- 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! 🥧✨
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