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Pâté en Croûte

Pâté en Croûte is a French delicacy featuring a savory filling encased in a flaky pastry crust, perfect for any gathering or cozy dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pastry
  • 1 package Shortcrust pastry Store-bought saves time but homemade is worth it.
For the Filling
  • 1 pound Ground meat (pork or chicken) Provides the filling's savory essence.
  • 8 ounces Liver pâté Adds richness; can substitute with more ground meat if desired.
  • 2 medium Shallots For aromatic depth.
  • 1 tablespoon Herbs de Provence Enhances flavor; can substitute with mixed Italian herbs.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Pepper Essential for seasoning.
  • 1 large Egg For egg wash to give the crust a golden finish.

Method
 

Preparation
  1. Roll out your shortcrust pastry on a floured surface until it's about 1/4-inch thick.
  2. Line a loaf pan with the pastry, ensuring enough overhang to fold over the top later.
  3. Melt a spoonful of butter in a skillet, then add finely chopped shallots. Cook until translucent, about 3-4 minutes. Set aside to cool.
Mixing the Filling
  1. In a bowl, combine the ground meat, liver pâté, sautéed shallots, herbs, salt, and pepper. Mix until well-blended.
Assemble and Bake
  1. Fill the lined loaf pan with the meat mixture.
  2. Fold over the pastry overhang to encase the filling completely. Seal the edges firmly.
  3. Cut a few slits in the top of the pastry to allow steam to escape during baking.
  4. Brush the top with beaten egg to create a shiny, golden crust.
  5. Preheat your oven to 350°F (175°C) and bake for 45 minutes, or until the pastry is golden brown and the filling reaches an internal temperature of 160°F (70°C).
  6. Let it cool for at least 30 minutes before slicing. This allows the juices to settle.

Notes

Tips for best results include chilling the dough to create flakiness and avoiding overfilling to allow for expansion. Allow the pâté to rest after baking for easier slicing.