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Christmas Pâté en Croûte
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Christmas Pâté en Croûte

4 hServes 8Nutri-Score D€€€
from @patisserie_ofauria2 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • puff pastry (chilled)Bakery500 g
  • pork shoulder (cut into pieces)Meat400 g
  • chicken livers (trimmed)Meat150 g
  • pork fat (diced)Meat100 g
  • shallots (finely chopped)Produce2 pieces
  • garlic (minced)Produce2 pieces
  • eggs (1 for the filling, 1 for the egg wash)Dairy2 pieces
  • cognacBeverages40 ml
  • thyme (leaves picked)Spices2 g
  • saltSpices10 g
  • black pepper (freshly ground)Spices2 g
  • nutmeg (grated)Spices1 g
  • pistachios (roughly chopped)Nuts & seeds40 g
  • butter (for greasing)Dairy20 g

per serving

Nutrition

384kcal

Carbs
24 g
Proteins
13 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Food processor
  • Frying pan
  • Loaf pan
  • Pastry brush
  • Rolling pin
  • Oven
  • Mixing bowl

step by step

Method

  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.
    Step 1

  2. Chill the filling

    • Cover the filling and refrigerate so it firms up and the flavours develop.
    Step 2

  3. Line the mould

    • Butter the loaf pan and line it with a layer of rolled puff pastry, letting it overhang the edges.
    Step 3

  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.
    Step 4

  5. Bake

    • Bake in a preheated oven at 180 °C until the pastry is deep golden and the filling is cooked through.
    Step 5

  6. Rest and serve

    • Let the pâté en croûte cool completely in the pan before slicing.
    Step 6
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