📝 About This Recipe
A crowning jewel of French charcuterie, this Pâté en Croûte combines a rich, buttery pastry crust with a sophisticated mosaic of marinated meats. This architectural masterpiece features layers of tender veal, pork, and smoked duck breast, accented by the crunch of emerald pistachios and the sweet depth of Port wine. It is a labor of love that rewards the patient cook with a stunning centerpiece, traditionally served chilled to allow the delicate aspic to set perfectly around the savory filling.
🥗 Ingredients
The Pâte Brisée (Pastry)
- 500 grams All-purpose flour (sifted)
- 250 grams Unsalted butter (cold and cubed)
- 2 large Egg (one for dough, one for egg wash)
- 60 ml Ice water (as needed)
- 10 grams Fine sea salt
The Meat Filling (Farce)
- 400 grams Pork shoulder (ground or finely hand-minced)
- 300 grams Veal shoulder (cut into 1cm cubes)
- 150 grams Smoked duck breast (sliced into long strips for the center)
- 150 grams Pork fat back (finely ground)
- 50 grams Shelled pistachios (peeled)
- 3 tablespoons Cognac or Brandy
- 2 tablespoons Port wine
- 1 teaspoon Pâté spice mix (mixture of white pepper, nutmeg, allspice, and ginger)
The Aspic (Jelly)
- 400 ml High-quality beef or veal stock (clarified)
- 3-4 sheets Gelatin sheets (or 1 packet powdered gelatin)
- 50 ml Madeira or Port
👨🍳 Instructions
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1
In a large bowl, mix the cubed veal and ground pork with the Cognac, Port, pâté spices, and salt. Cover and refrigerate for at least 12-24 hours to develop deep flavor.
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2
Prepare the pastry by pulsing flour, salt, and cold butter in a food processor until it resembles coarse crumbs. Add one egg and ice water slowly until the dough just comes together. Wrap in plastic and chill for at least 2 hours.
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3
Preheat your oven to 400°F (200°C). Grease a traditional hinged pâté mold (approx. 30cm) thoroughly with butter.
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4
Roll out two-thirds of the dough to a 4mm thickness. Carefully line the mold, ensuring the pastry reaches into the corners and leaves a 1-inch overhang over the edges.
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5
Fold the pistachios into the marinated meat mixture. Pack half of the meat mixture into the bottom of the pastry-lined mold, pressing down firmly to remove air pockets.
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6
Lay the strips of smoked duck breast down the center of the mold, then top with the remaining meat mixture, smoothing the top into a slight mound.
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7
Roll out the remaining dough to create a 'lid'. Place it over the meat. Fold the overhanging edges of the base pastry over the lid and crimp tightly to seal.
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8
Cut two or three small circular holes (chimneys) in the top pastry lid. Insert small tubes of rolled parchment paper or foil into these holes to allow steam to escape.
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9
Brush the top with a beaten egg wash. Decorate with pastry scraps cut into leaf shapes if desired, and egg wash those as well.
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10
Bake for 15 minutes at 400°F, then reduce heat to 325°F (160°C) and bake for another 50-60 minutes, or until the internal temperature reaches 155°F (68°C).
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11
Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours. The meat will shrink slightly, creating a gap for the jelly.
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12
Warm the stock and Port, dissolve the bloomed gelatin into it, and let it cool until it is liquid but not warm. Carefully pour the liquid through the 'chimneys' using a funnel until the mold is full.
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13
Refrigerate the pâté for at least 12 hours (overnight is best) to allow the jelly to set and the flavors to fully mature before unmolding and slicing.
💡 Chef's Tips
Always use a digital thermometer; overcooking the meat will make it dry and crumbly. Ensure your pastry is kept very cold while working; if it gets too soft, pop it back in the fridge for 15 minutes. Don't skip the marinating step; this is where the meat cures and develops its characteristic charcuterie flavor. When pouring the aspic, do it slowly to allow air bubbles to escape, ensuring a solid jelly layer. If you don't have a hinged mold, line a standard loaf pan with parchment paper to help with extraction.
🍽️ Serving Suggestions
Serve in thick slices with a side of sharp Dijon mustard and crunchy cornichons. Pair with a glass of slightly chilled Beaujolais or a crisp, dry Riesling. A simple salad of bitter greens with a walnut oil vinaigrette cuts through the richness beautifully. Offer toasted slices of sourdough or brioche on the side. Accompany with a spoonful of onion jam or fig chutney for a sweet-savory contrast.