Pâté Gaumais

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 250g (0.55 lb) ground veal 250g (0.55 lb) ground veal
• 150g (0.33 lb) chicken liver, finely chopped 150g (0.33 lb) chicken liver, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried sage 1 teaspoon dried sage
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 2 eggs 2 eggs
• 100ml (3.4 fl oz) heavy cream 100ml (3.4 fl oz) heavy cream
• 200g (7 oz) puff pastry 200g (7 oz) puff pastry

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 28g (Saturated: 11g)
• Carbohydrates: 9g (Sugar: 1g)
• Protein: 22g
• 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, ground veal, chopped chicken liver, onion, garlic, parsley, thyme, sage, salt, black pepper, nutmeg, cloves, and cinnamon. Mix well.
3. 3.
   In a separate bowl, whisk together the eggs and heavy cream. Pour this mixture into the meat mixture and stir until well combined.
4. 4.
   Roll out the puff pastry on a floured surface to fit the size of your baking dish.
5. 5.
   Line the baking dish with the puff pastry, leaving some overhang.
6. 6.
   Pour the meat mixture into the pastry-lined dish and fold the overhanging pastry over the top to seal the pâté.
7. 7.
   Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the pâté is cooked through.
8. 8.
   Remove from the oven and let it cool before serving.

Treat your ingredients with care...

• Pork, veal, and liver — Ensure that the meats are fresh and of high quality. Trim any excess fat before grinding.
• Puff pastry — If you prefer a flakier crust, you can make your own puff pastry from scratch. However, store-bought puff pastry works perfectly fine for this recipe.

Tips & Tricks

• For added richness, you can incorporate a small amount of foie gras into the pâté mixture.
• Serve the Pâté Gaumais with a dollop of grainy mustard for an extra burst of flavor.
• Allow the pâté to cool completely before slicing to ensure clean and neat slices.
• Leftover pâté can be refrigerated and enjoyed within 3-4 days.
• Experiment with different herbs and spices to personalize the flavor profile of your Pâté Gaumais.

Serving advice

Slice the Pâté Gaumais into thin slices and serve it on a platter alongside crusty bread, cornichons (pickles), and a variety of mustards. This dish is perfect for sharing as part of a charcuterie board or as an appetizer before a hearty Belgian meal.

Presentation advice

To enhance the presentation, garnish the Pâté Gaumais platter with fresh herbs such as parsley or thyme. Arrange the sliced pâté neatly on the platter and serve with small forks or toothpicks for easy serving.