Recipe Pate en croute : Practical and Delicious

Recipe Pate en croute : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pate en croute. You are currently reading Recipe Pate en croute : Practical and Delicious. This recipe is the creation of the chef Manu Feildel. Recipe Pate en croute requires 6h 30m, cook 1h 25m and serve 8. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Show off your French flair with this perfect dinner party entree. The spiced pork pate wrapped in a rich, golden dough crust will drive your guests wild.

Ingredients:

20 Ingredients

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  500g pork shoulder, minced
  
  
  


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  500g good-quality pork sausages, skin removed, chopped
  
  
  


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  50ml brandy
  
  
  


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  1 tbsp quatre épices (see note)
  
  
  


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  1 tsp table salt
  
  
  


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  60ml (1⁄4 cup) extra virgin olive oil
  
  
  


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  1 brown onion, finely chopped
  
  
  


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  3 French shallots, finely chopped
  
  
  


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  1 garlic clove, finely chopped
  
  
  


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  1 tbsp chopped fresh thyme
  
  
  


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  1 fresh bay leaf
  
  
  


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  1 bunch fresh continental parsley, leaves picked, finely chopped
  
  
  


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  2 eggs, lightly whisked dough
  
  
  


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  575g plain flour
  
  
  


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  1 tsp table salt
  
  
  


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  200g lard, chopped
  
  
  


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  220ml cold water
  
  
  



• Port jelly



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  375ml (1 1⁄2 cups) port
  
  
  


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  90ml chicken stock
  
  
  


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  1 1⁄2 tbsp powdered gelatine
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

9 Method Steps

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  Step 1
  
  
  
  
  For the dough, beat flour, salt and lard in the bowl of a stand mixer until it resembles coarse breadcrumbs. Add water. Beat until dough just comes together. Knead on a lightly floured surface until smooth. Shape two thirds of the dough into a rectangle and wrap in plastic wrap. Repeat with remaining dough. Place in fridge for 1 hour to rest.
  
  
  


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  Step 2
  
  
  
  
  Combine pork, sausage, brandy, quatre épices and salt in a large bowl. Cover and place in fridge to rest until required.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, heat oil in a frying pan over medium heat. Add onion, shallot and garlic. Cook, stirring, for 5 minutes until onion is soft. Add thyme and bay leaf. Cook for 1 minute until aromatic. Transfer to a bowl. Set aside for 30 minutes to cool. Discard bay leaf.
  
  
  


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  Step 4
  
  
  
  
  Add the onion mixture, parsley and half of the egg to the pork mixture. Use your hands to combine until sticky.
  
  
  


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  Step 5
  
  
  
  
  Butter a 12 x 28cm (base measurement) 2L (8 cup) terrine mould. Roll large dough portion to a 4mm-thick rectangle. Press base of mould in dough to make an imprint. Press mould on its long side to make an imprint. Repeat on remaining long side and two short sides. Use a knife to cut around each imprint, 1cm-wider. Line mould with dough, allowing edges to overhang. Roll out remaining dough. Use the mould base as a guide to cut out a rectangle, 1cm-wider, to make a lid.
  
  
  


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  Step 6
  
  
  
  
  Pack pork mixture firmly into terrine. Fold over the overhang. Brush with remaining egg. Top with dough lid. Press sides with the edge of a spoon to seal and create a pattern.
  
  
  


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  Step 7
  
  
  
  
  Use a small, sharp knife to cut two 3.5cm holes from dough lid. Place two 10cm squares of foil on a work surface and fold each square into thirds. Starting from the short side, roll each into a cylinder. Place into holes (to allow steam to escape). Brush dough with egg.
  
  
  


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  Step 8
  
  
  
  
  Preheat oven to 190C/170C fan forced. Bake terrine for 1 hour 15 minutes or until golden. Set aside for 2 hours to cool.
  
  
  


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  Step 9
  
  
  
  
  Carefully unmould terrine onto a plate. Combine jelly ingredients in a saucepan over medium heat. Cook, stirring, until gelatine dissolves. Set aside for 5 minutes to cool slightly. Remove foil. Carefully pour jelly into steam vents. Place in fridge for 2 hours to set.
  
  
  

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