Prepare the filling

• Sweat the shallots and garlic in a pan until soft, then deglaze with the cognac and let cool.
• Blend the pork shoulder, chicken livers and pork fat in a food processor to a coarse texture.
• Mix in the cooled shallots, egg, thyme, salt, pepper, nutmeg and pistachios.

Chill the filling

• Cover the filling and refrigerate so it firms up and the flavours develop.

Line the mould

• Butter the loaf pan and line it with a layer of rolled puff pastry, letting it overhang the edges.

Fill and close the pâté

• Pack the chilled filling into the pastry-lined pan and level the surface.
• Cover with the remaining pastry, seal the edges and brush with beaten egg.
• Cut a small chimney in the top to let steam escape.

Bake

• Bake in a preheated oven at 180 °C until the pastry is deep golden and the filling is cooked through.

Rest and serve

• Let the pâté en croûte cool completely in the pan before slicing.