Dish

Pâté en croûte

Pâté in pastry

Pâté en croûte is made with a variety of meats such as chicken, duck, or pork. The meat is ground and then mixed with spices such as thyme, rosemary, and garlic. The mixture is then wrapped in pastry and baked until it is cooked through. Pâté en croûte is a great source of protein and is perfect for sharing with friends and family.

European cuisine› Western European cuisine› French cuisine

Appetizer› Pâté

Origins and history

Pâté en croûte originated in France and has been a popular dish for centuries. It is often served as an appetizer or as part of a charcuterie board. The name "Pâté en croûte" comes from the French words "pâté" which means "paste" or "pie" and "croûte" which means "crust".

Dietary considerations

Not suitable for vegetarians or vegans. Contains gluten.

Variations

There are many variations of Pâté en croûte. Some recipes call for the addition of liver or foie gras. Others use different types of spices such as nutmeg or allspice. Some recipes also call for the addition of dried fruits such as apricots or figs.

Presentation and garnishing

To make the perfect Pâté en croûte, be sure to use high-quality meat and pastry. You can also add a splash of brandy or cognac to the mixture to enhance the flavor. When serving, garnish with fresh herbs such as parsley or thyme.

Tips & Tricks

When making Pâté en croûte, it is important to keep the pastry cold to prevent it from becoming too soft. You can also use a pastry brush to brush the pastry with egg wash before baking to give it a shiny finish. Leftover Pâté en croûte can be stored in the refrigerator for up to three days.

Side-dishes

Pâté en croûte is often served as an appetizer or as part of a charcuterie board. It pairs well with a variety of breads such as baguette or crostini. It is also a great addition to any French-themed meal.