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.

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