Recipe: Mini pâté en croûte

Name: Mini pâté en croûte
Prep time: 20 min
Cook time: 40 min
Total time: 2940 min
Yield: 10 portions
Ingredients: 200 g d'épaule de porc200 g d'épaule de veau150 g d'échine de porc1/2 tranche de jambon de un demi cm d'épaisseur (talon)un peu de barde de lard coupé en petits morceaux.2 échalotespersilcoriandre en poudre4 épicesmuscade1/2 paquet de gelée (bœuf)pour la pâte :260 g de farine125 g de beurre1 œuf4 g de sel4 cl d'huile

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.9/5 (28 reviews) Starters

Prep 20 min

Cook 40 min

Rest 48h

Total 49h

Servings 10 serv.

Ingredients for 10 servings

200 g pork shoulder
200 g veal shoulder
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:

260 g flour
125 g butter
1 egg
4 g salt
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.