Recipe: Mini pâté en croûte

Name: Mini pâté en croûte
Prep time: 20 min
Cook time: 40 min
Total time: 2940 min
Yield: 10 servings
Cuisine: French
Ingredients: 7 oz (200 g) pork shoulder; 7 oz (200 g) veal shoulder; 5.25 oz (150 g) pork loin; 1/2 slice ham half a cm thick (end); a little lard barding cut into small pieces.; 2 shallots; parsleycoriander powder; 4 spices; nutmeg; 1/2 packet of gelatin (beef); for the pastry:; 9 oz (260 g) flour; 4.4 oz (125 g) butter; 1 egg; 4 g salt; 1.4 fl oz (4 cl) oil

By AFTouch-Cuisine 4.9/5 (28 reviews) · 🍳 24 made it

Prep 20 min

Cook 40 min

Rest 48h

Total 49h

Servings 10 serv.

Pâté en croûte is pork and veal marinated overnight in white wine, then minced and packed into homemade shortcrust pastry. Bake 40 minutes at 180°C, then pour warm aspic inside. Unmould when cold after one night chilled. Result: better than the butcher's, because you know exactly what's in it.

Ingredients for 10 servings

Adjust for

servings

7 oz (200 g) pork shoulder
7 oz (200 g) veal shoulder
5.25 oz (150 g) pork loin
1/2 slice ham half a cm thick (end)
a little lard barding cut into small pieces.
2 shallots

parsleycoriander powder

4 spices

nutmeg

1/2 packet of gelatin (beef)

for the pastry:

9 oz (260 g) flour
4.4 oz (125 g) butter
1 egg
4 g salt
1.4 fl oz (4 cl) oil

Step-by-step directions

prepare the pastry the day before:

1 Cut the meats into large pieces season with your spices cover with white wine and marinate overnight in the bowl covered with plastic wrap.

The next day:

2 Sweat the shallots in butter. salt, pepper.

3 Drain the meats then mince in the machine the pork meats with the marinade then put in a bowl add the egg, ham and diced veal cut into dice and reseason slightly.

4 Cook a meatball in a pan with a little fat to check the seasoning.

5 Spread the pastry and install it without breaking it in the mold.

6 Pack the meat. cover with pastry. pay attention to the kitchen temperature (not too hot), the pastry may cause you some problems especially if you handle it too much.

7 Make 3 chimneys with parchment paper. brush with egg and bake in the oven at 180° approximately 40 minutes with circulating heat.

8 Let cool completely and pour the gelatin prepared lukewarm inside the pâté several times. Then put it in the fridge for one night.

9 Unmold cold.

Chef Patrick's Comment

A good flower recipe I really like the fact of finding small pieces inside like in fricandeaux.

Frequently asked questions

Why marinate the meat overnight, and how do I prevent the pastry from becoming difficult to handle?

Overnight marinating in white wine tenderizes and flavors the meat. Next day, drain well before mincing. For the pastry: keep it cool, avoid a warm kitchen, and don't overwork it. If it sticks, dust lightly with flour.

How long does pâté en croûte keep in the fridge once unmoulded?

Three to four days maximum in an airtight container. You can also freeze it whole without aspic for up to two months. Thaw in the fridge for 24 hours before serving.

What mould should I use, and what size?

Any rectangular, round, or square mould from 1 to 1.5 litres works. Prefer tall-sided moulds to contain the aspic. Removable-bottom moulds unmould more easily. Make three chimneys with baking paper to let steam escape.