Plato principal
Christmas Pâté en Croûte
4 hPara 8Nutri-Score D€€€
D
4 h
4 hChristmas Pâté en Croûte
receta de
Pâtisserie Ô’Fauria
@patisserie_ofauria
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
puff pastry (chilled)Panadería500 g
pork shoulder (cut into pieces)Carne400 g- chicken livers (trimmed)Carne150 g
- pork fat (diced)Carne100 g
shallots (finely chopped)Frutas y verduras2 piezas
garlic (minced)Frutas y verduras2 piezas
eggs (1 for the filling, 1 for the egg wash)Lácteos2 piezas
cognacBebidas40 ml
thyme (leaves picked)Especias2 g
saltEspecias10 g
black pepper (freshly ground)Especias2 g
nutmeg (grated)Especias1 g
pistachios (roughly chopped)Frutos secos y semillas40 g
butter (for greasing)Lácteos20 g
por ración
Nutrición
384kcal
- Carbohidratos
- 24 g
- Proteínas
- 13 g
- Grasas
- 26 g
lo que usará
Utensilios
Procesador de alimentos
Sartén- Molde rectangular
Pincel de cocina
Rodillo
Horno
Bol
paso a paso
Preparación
- Paso 1
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.
- Paso 2
Chill the filling
- Cover the filling and refrigerate so it firms up and the flavours develop.
- Paso 3
Line the mould
- Butter the loaf pan and line it with a layer of rolled puff pastry, letting it overhang the edges.
- Paso 4
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.
- Paso 5
Bake
- Bake in a preheated oven at 180 °C until the pastry is deep golden and the filling is cooked through.
- Paso 6
Rest and serve
- Let the pâté en croûte cool completely in the pan before slicing.
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