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Pate en Croute
Created by: Howcan Team
Ingredients
- 1 1/2 pounds pork shoulder, diced
- 1/2 pound chicken livers
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped fresh parsley
- 1 sheet puff pastry
- 1 egg, beaten
Instructions
- In a large bowl, combine the diced pork shoulder, chicken livers, diced onion, minced garlic, brandy, heavy cream, salt, black pepper, nutmeg, allspice, cloves, ginger, cinnamon, and chopped parsley. Mix well to combine all the ingredients.
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry on a lightly floured surface to a rectangle large enough to encase the pate mixture.
- Place the pate mixture in the center of the pastry, then fold the pastry over the top to encase the pate. Seal the edges and trim any excess pastry.
- Place the pate en croute on a baking sheet lined with parchment paper. Brush the beaten egg over the top of the pastry.
- Bake in the preheated oven for 50-60 minutes, or until the pastry is golden brown and the pate is cooked through.
- Allow the pate en croute to cool for 10 minutes before slicing and serving. Enjoy!
Pate en Croute, a classic French dish, has a rich history dating back to medieval times. This delectable creation consists of a savory pate encased in a flaky pastry crust. Renowned chefs like Paul Bocuse and Alain Ducasse have elevated this dish to gourmet status, with their own unique interpretations. In the Alsace region of France, pate en croute is a celebrated specialty, often enjoyed with a glass of fine wine. Today, the best versions of this dish can be found in traditional French bistros and Michelin-starred restaurants. The key to a perfect pate en croute lies in the quality of the pate and the delicate balance of flavors within the pastry. For a twist, some chefs incorporate alternative meats like duck or venison, adding a new dimension to this timeless classic.
105 min
8
380 calories
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