Name: Pâté en Croûte (French - Appetizer )
Cuisine: French
Ingredients: Pastry Dough - 500 g (500 g); Ground Meat (pork, veal, or beef) - 500 g (500 g); Bacon, finely chopped - 100 g (100 g); Chicken Livers, finely chopped - 150 g (150 g); Shallots, finely chopped - 100 g (100 g); Garlic, minced - 2 cloves (2 cloves); Fresh Thyme, finely chopped - 1 tbsp (1 tbsp); Salt - 1 tsp (1 tsp); Black Pepper, freshly ground - 1/2 tsp (1/2 tsp); Egg Yolk - 1 (1)

Pâté en Croûte

Menu: Different Food Styles or browse Other French Recipes

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.

More French Recipes

Poulet Gaston Gérard

A baked or roasted chicken dish, often stuffed with a mixture of cheese, mustard, and breadcrumbs, then served with a creamy sauce. Poulet Gaston Gérard is a flavorful and indulgent main course that is popular in the Burgundy region of France.

Escalopes de Foie Gras Poêlées

Pan-seared foie gras escalopes, lightly seasoned and cooked until golden and buttery. Escalopes de Foie Gras Poêlées are a luxurious and indulgent appetizer that pairs well with a sweet or fruity accompaniment, such as fig compote or balsamic reduction.

Quiche Lorraine

A savory tart made with a buttery pastry crust filled with a mixture of eggs, cream, cheese, and bacon. Quiche Lorraine is a classic French dish that can be enjoyed warm or cold, and is often served with a side salad.

Tartiflette

A hearty dish from the French Alps made with potatoes, reblochon cheese, onions, and bacon. Tartiflette is a comforting and indulgent main course that is perfect for cold winter evenings.

Galette des Rois

A traditional cake made with layers of puff pastry and a sweet almond filling. Galette des Rois is often enjoyed during the Epiphany season in France and is accompanied by a fun tradition of finding a hidden figurine or bean inside the cake.

Nougat

A confectionery made with sugar or honey, roasted nuts (typically almonds or pistachios), and sometimes dried fruits. Nougat has a chewy texture and is often enjoyed as a sweet treat or given as a gift.

Pot-au-Feu

A traditional French stew made with beef, vegetables (such as carrots, leeks, and cabbage), and aromatic herbs. Pot-au-Feu is a hearty and nourishing dish, often served with crusty bread and condiments like mustard or pickles.

Macarons

Colorful and delicate almond meringue cookies sandwiched together with a creamy filling. Macarons come in a variety of flavors such as pistachio, raspberry, and chocolate, and are a popular French confectionery enjoyed around the world.