Name: Authentic Pâté en Croûte Recipe
Prep time: 45 min
Cook time: 90 min
Yield: 8
Cuisine: France
Ingredients: *For the Pastry:**; 500g all-purpose flour; 250g cold unsalted butter, cubed; 1 large egg; 1 teaspoon salt; 120ml cold water; *For the Forcemeat Filling:**; 500g pork shoulder, cubed; 250g pork liver, trimmed and deveined; 250g fatty bacon (poitrine fumée), cubed; 1 large shallot, finely minced; 2 cloves garlic, minced; 100ml dry white wine or Cognac; 2 large eggs; 15g salt; 2 teaspoons ground black pepper; 1 teaspoon ground nutmeg; 1 teaspoon ground allspice; 1/2 teaspoon ground cloves; 100g shelled pistachios (optional); 100g dried apricots or prunes, chopped (optional); *For the Jelly (Gelée):**; 500ml beef or chicken stock; 2 sheets gelatin (or 10g powdered gelatin); 1 tablespoon Cognac (optional)

Pâté en Croûte 🇫🇷 France

Pâté encased in pastry

French appetizer

Made with

Pâté pastry jelly

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