Plat
Christmas Pâté en Croûte
4 hPour 8Nutri-Score D€€€
D
4 h
4 hChristmas Pâté en Croûte
recette de
Pâtisserie Ô’Fauria
@patisserie_ofauria
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
puff pastry (chilled)Boulangerie500 g
pork shoulder (cut into pieces)Viandes400 g- chicken livers (trimmed)Viandes150 g
- pork fat (diced)Viandes100 g
shallots (finely chopped)Fruits et légumes2 morceaux
garlic (minced)Fruits et légumes2 morceaux
eggs (1 for the filling, 1 for the egg wash)Produits laitiers2 morceaux
cognacBoissons40 ml
thyme (leaves picked)Épices2 g
saltÉpices10 g
black pepper (freshly ground)Épices2 g
nutmeg (grated)Épices1 g
pistachios (roughly chopped)Fruits à coque et graines40 g
butter (for greasing)Produits laitiers20 g
par portion
Nutrition
384kcal
- Glucides
- 24 g
- Protéines
- 13 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Robot multifonction
Poêle- Moule à cake
Pinceau de cuisine
Rouleau à pâtisserie
Four
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 2
Chill the filling
- Cover the filling and refrigerate so it firms up and the flavours develop.
- Étape 3
Line the mould
- Butter the loaf pan and line it with a layer of rolled puff pastry, letting it overhang the edges.
- Étape 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.
- Étape 5
Bake
- Bake in a preheated oven at 180 °C until the pastry is deep golden and the filling is cooked through.
- Étape 6
Rest and serve
- Let the pâté en croûte cool completely in the pan before slicing.
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