Pâté en Croûte

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Pâté en Croûte (French - Appetizer) Recipe

A savory pie made with a pastry crust and a filling of ground meat, poultry, or game, along with other ingredients such as herbs, spices, and sometimes vegetables. Pâté en Croûte is a gourmet appetizer that showcases the artistry of French charcuterie.
Ingredients:
  • Pastry Dough - 1.1 lb (500 g)
  • Ground Meat (pork, veal, or beef) - 1.1 lb (500 g)
  • Bacon, finely chopped - 0.22 lb (100 g)
  • Chicken Livers, finely chopped - 0.33 lb (150 g)
  • Shallots, finely chopped - 0.22 lb (100 g)
  • Garlic, minced - 2 cloves
  • Fresh Thyme, finely chopped - 1 tbsp
  • Salt - 1 tsp
  • Black Pepper, freshly ground - 1/2 tsp
  • Egg Yolk - 1
Instructions
  • Preheat oven to 180°C/350°F.
  • Bake for 1 to 1 1/2 hours, until the pastry is golden brown and the filling is cooked through.
  • Cool to room temperature before serving. Cut into slices and serve with pickles, cornichons, and mustard.
  • In a large bowl, mix together the ground meat, bacon, chicken livers, shallots, garlic, thyme, salt, and pepper.
  • Roll out the pastry dough into two large rectangles.
  • Place one rectangle of pastry dough on a baking sheet lined with parchment paper.
  • Spread the meat mixture evenly over the pastry dough, leaving a 2cm/1 inch border.
  • Brush the border with egg yolk.
  • Cover the meat mixture with the second rectangle of pastry dough and press the edges together to seal.
  • Brush the top of the pastry with egg yolk.
  • Use a sharp knife to score the top of the pastry with a diamond pattern.

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