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.
parsleycoriander powder
nutmeg
for the pastry:
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.
A good flower recipe I really like the fact of finding small pieces inside like in fricandeaux.
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