Pâté en Croûte
A quintessential French charcuterie masterpiece, Pâté en Croûte features a rich, savory forcemeat encased in a decorative, golden pastry crust, finished with a clear, flavorful aspic gelée. This dish is a true showstopper, requiring precision and patience.
🧂 Ingredients
- 500 g Pork shoulder
- 300 g Veal
- 150 g Chicken livers
- 200 g Pancetta or good quality streaky bacon
- 800 g Pâte à pâté (rich shortcrust pastry)(Ensure it's well-chilled and pliable for working.)
- 50 g Pistachios
- 50 ml Cognac or Brandy(For marinating the forcemeat.)
- to taste Spices(e.g., black pepper, nutmeg, thyme, bay leaf, allspice. A classic blend is often 1 tsp black pepper, 1/4 tsp ground nutmeg, 1 tsp dried thyme, 1 bay leaf, 1/4 tsp ground allspice.)
- 1 large Egg
- approx. 500 ml Aspic gelée(Homemade or good quality store-bought, prepared according to package instructions.)
- to taste Salt(Approximately 1.5-2% of the meat weight.)
👨🍳 Instructions
- 1
Prepare the Forcemeat: Dice the pork shoulder and veal into roughly 2.5 cm (1 inch) cubes. Place them in a large bowl. Add the chicken livers and most of the sliced pancetta (reserve a few slices for lining the mold). Season generously with salt and your chosen spices. Pour in the cognac and mix everything thoroughly. Cover the bowl and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 30 minutes active + 12 hours marinating - 2
Grind the Forcemeat: The next day, take the marinated meat mixture from the refrigerator. Pass about two-thirds of the mixture through a coarse grinder (or pulse in a food processor until coarsely chopped, being careful not to over-process into a paste). You want some texture. Add the ground mixture back to the bowl with the remaining diced meat and the pistachios. Mix gently but thoroughly to combine. The texture should be a coarse paste with discernible pieces of meat and fat.
⏱️ 30 minutes - 3
Prepare the Pastry and Mold: Lightly grease a pâté en croûte mold (typically rectangular with a removable base). Line the mold with the reserved thin slices of pancetta, overlapping them slightly. Then, roll out about two-thirds of the pâte à pâté to a thickness of about 3-4 mm (1/8 inch). Carefully line the mold with the pastry, ensuring it fits snugly into the corners and extends slightly over the rim. Trim any excess pastry, but leave enough to fold over the top later. Chill the lined mold while you prepare the filling.
⏱️ 30 minutes - 4
Fill and Seal the Pâté: Spoon the forcemeat mixture into the pastry-lined mold, pressing it down firmly to eliminate any air pockets. Ensure the filling is level. Roll out the remaining pâte à pâté for the lid. Moisten the rim of the pastry lining with a little water or egg wash. Place the lid over the filling, pressing down to seal it to the base pastry. Fold the overhanging pastry from the base over the lid and crimp the edges decoratively to seal. Cut a few small vent holes (chimney holes) in the lid, traditionally in a decorative pattern.
⏱️ 30 minutes - 5
Decorate and Bake: Brush the entire surface of the pâté en croûte with the beaten egg wash for a golden sheen. You can use pastry scraps to create decorative elements (leaves, braids) and attach them with egg wash before baking. Preheat your oven to 180°C (350°F). Place the pâté en croûte on a baking sheet and bake for approximately 1 hour and 30 minutes. The pastry should be deeply golden brown and cooked through. To ensure the forcemeat is safely cooked, the internal temperature should reach at least 72°C (160°F) when measured with a meat thermometer inserted into the thickest part of the pâté.
⏱️ 1 hour 30 minutes - 6
Cool and Inject Gelée: Once baked, remove the pâté en croûte from the oven. Let it cool in the mold for about 30 minutes. Carefully remove it from the mold and place it on a wire rack. While still warm, use a skewer or a thin syringe to inject the warm, liquid aspic gelée through the vent holes. This fills any small gaps created by shrinkage during cooking and adds moisture and flavor. Allow the pâté to cool completely at room temperature, then cover and refrigerate for at least 12 hours, or preferably overnight, to set fully.
⏱️ 1 hour active + 12 hours setting - 7
Serve: To serve, slice the Pâté en Croûte into thick portions using a sharp knife. It is best served at cool room temperature, accompanied by cornichons, crusty bread, and perhaps a dollop of Dijon mustard or a fruit chutney.
⏱️ 10 minutes
💡 Pro Tips
- ✓Preventing air pockets is crucial for a smooth texture and appearance. Press the forcemeat firmly into the mold.
- ✓The aspic gelée not only adds flavor and moisture but also fills any small gaps that may form due to meat shrinkage during cooking, ensuring a compact and appealing final product.
- ✓This dish is often considered a benchmark for charcuterie professionals and is a popular entry in culinary competitions due to its complexity and presentation.
- ✓Ensure your pastry is well-chilled before lining the mold to prevent shrinkage and tearing. If it becomes too soft, chill it again.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Incorporate other meats like duck breast or wild boar into the forcemeat.
- Experiment with different garnishes within the forcemeat, such as dried fruits (apricots, cranberries) or different nuts (walnuts, hazelnuts).
- Vary the spices used for a different flavor profile.