Pâté en Croûte with a Twist

Ingredients

• 500g (1.1 lb) pork, finely ground 500g (1.1 lb) pork, finely ground
• 300g (10.6 oz) veal, finely ground 300g (10.6 oz) veal, finely ground
• 200g (7 oz) chicken, finely ground 200g (7 oz) chicken, finely ground
• 100g (3.5 oz) bacon, finely chopped 100g (3.5 oz) bacon, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons brandy 2 tablespoons brandy
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) puff pastry 500g (1.1 lb) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 32g (12g saturated)
• Carbohydrates: 15g (1g sugars)
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the ground pork, veal, chicken, bacon, onion, garlic, brandy, thyme, parsley, allspice, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Roll out two-thirds of the puff pastry into a rectangle large enough to line a loaf pan, leaving some overhang.
4. 4.
   Press half of the meat mixture into the lined loaf pan, ensuring there are no air pockets.
5. 5.
   Roll out the remaining puff pastry into a rectangle to cover the meat mixture. Place it over the filling and seal the edges by pressing them together.
6. 6.
   Brush the top of the pastry with the beaten egg to create a golden crust.
7. 7.
   Bake in the preheated oven for 1 hour or until the pastry is golden brown and the meat is cooked through.
8. 8.
   Remove from the oven and let it cool for 10 minutes before slicing and serving.

Treat your ingredients with care...

• Pork, veal, and chicken — Ensure that the meats are finely ground for a smooth texture in the pâté.
• Bacon — Choose a high-quality bacon with a good balance of fat and meat for optimal flavor.
• Brandy — Use a good-quality brandy to enhance the richness of the dish.
• Puff pastry — If making your own puff pastry, ensure that it is properly chilled and rolled out thinly for a flaky crust.
• Egg wash — Be generous with the egg wash to achieve a beautiful golden-brown crust.

Tips & Tricks

• For a twist, add a layer of sautéed mushrooms or caramelized onions between the meat mixture for added depth of flavor.
• Serve the pâté en croûte with a tangy fruit chutney or a dollop of whole grain mustard for a delightful contrast.
• To achieve a perfectly flaky crust, make sure the puff pastry is well-chilled before rolling it out.
• Allow the pâté to cool slightly before slicing to ensure clean and neat slices.
• Leftover pâté en croûte can be refrigerated and enjoyed the next day, either cold or gently reheated.

Serving advice

Serve the Pâté en Croûte at room temperature or slightly warm. Accompany it with crusty bread, cornichons (pickles), and a variety of mustards. Garnish with fresh herbs for an elegant presentation.

Presentation advice

To create an impressive presentation, decorate the top of the Pâté en Croûte with pastry cutouts in the shape of leaves or other decorative patterns. Serve it on a wooden board or a decorative platter, allowing the golden crust to take center stage.