Hoofdgerecht
Christmas Pâté en Croûte
4 uVoor 8Nutri-Score D€€€
D
4 u
4 uChristmas Pâté en Croûte
recept van
Pâtisserie Ô’Fauria
@patisserie_ofauria
2 recepten
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
puff pastry (chilled)Bakkerij500 g
pork shoulder (cut into pieces)Vlees400 g- chicken livers (trimmed)Vlees150 g
- pork fat (diced)Vlees100 g
shallots (finely chopped)Groente en fruit2 stukken
garlic (minced)Groente en fruit2 stukken
eggs (1 for the filling, 1 for the egg wash)Zuivel2 stukken
cognacDranken40 ml
thyme (leaves picked)Kruiden en specerijen2 g
saltKruiden en specerijen10 g
black pepper (freshly ground)Kruiden en specerijen2 g
nutmeg (grated)Kruiden en specerijen1 g
pistachios (roughly chopped)Noten en zaden40 g
butter (for greasing)Zuivel20 g
per portie
Voedingswaarden
384kcal
- Koolhydraten
- 24 g
- Eiwitten
- 13 g
- Vetten
- 26 g
wat je gebruikt
Keukengerei
Keukenmachine
Koekenpan- Cakevorm
Bakkwast
Deegroller
Oven
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Chill the filling
- Cover the filling and refrigerate so it firms up and the flavours develop.
- Stap 3
Line the mould
- Butter the loaf pan and line it with a layer of rolled puff pastry, letting it overhang the edges.
- Stap 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.
- Stap 5
Bake
- Bake in a preheated oven at 180 °C until the pastry is deep golden and the filling is cooked through.
- Stap 6
Rest and serve
- Let the pâté en croûte cool completely in the pan before slicing.
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