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Pâté en Croûte
Created by: Howcan Team
Ingredients
- 1 lb ground pork
- 1/2 lb chicken livers, finely chopped
- 1/2 lb bacon, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup brandy
- 1/4 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 sheet of puff pastry
- 1 egg, beaten
Instructions
- In a large bowl, combine 1 lb ground pork, 1/2 lb finely chopped chicken livers, 1/2 lb finely chopped bacon, 1 small finely chopped onion, 2 minced cloves of garlic, 1/4 cup brandy, 1/4 cup heavy cream, 1/4 cup chopped fresh parsley, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground nutmeg, and 1/4 tsp ground allspice. Mix well to combine.
- 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 pâté.
- Place the meat mixture down the center of the pastry, leaving enough room on the sides to fold over and seal.
- Fold the pastry over the meat, pressing the edges to seal. Trim any excess pastry and crimp the edges with a fork to create a decorative border.
- Brush the beaten egg over the top of the pastry to create a golden glaze.
- Make a few small slits in the top of the pastry to allow steam to escape during baking.
- Place the pâté en croûte on a baking sheet and bake for 50-60 minutes, or until the pastry is golden brown and the internal temperature reaches 160°F (71°C).
- Allow the pâté en croûte to cool for 10-15 minutes before slicing and serving. Enjoy!
Pâté en Croûte, a classic French dish, dates back to medieval times when it was a way to preserve meat. This delectable creation consists of a rich, seasoned pâté encased in a flaky pastry crust. Renowned chefs like Paul Bocuse and Daniel Boulud have elevated this dish to an art form, with their intricate designs and exquisite flavors. In France, the region of Alsace is particularly famous for its Pâté en Croûte. Today, the best versions of this dish can be found in Michelin-starred restaurants and traditional charcuteries across France. The key to a perfect Pâté en Croûte lies in the quality of the pâté and the delicate balance of spices. For a unique twist, some chefs incorporate foie gras or truffles into the pâté for an extra layer of indulgence. Whether enjoyed as an appetizer or the centerpiece of a lavish feast, Pâté en Croûte continues to captivate food enthusiasts with its timeless charm.
120 min
8
450 calories
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