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Pâté en croûte Recipe

French · Main course · 135 min total

A classic French terrine of seasoned ground pork and chicken liver wrapped in a buttery pastry crust, perfect for an elegant appetizer or picnic centerpiece.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 1 large egg, beaten
• 3-4 tablespoons ice water
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground pork
• 4 ounces chicken livers, trimmed and finely chopped
• 1 teaspoon dried thyme
• ½ teaspoon ground allspice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup dry white wine
• 1 large egg, beaten (for glaze)
• 1 sheet gelatin (optional, for aspic)

Instructions

1. Make the pastry: In a food processor, pulse flour and salt. Add butter and pulse until pea-sized. Add egg and 3 tablespoons ice water; pulse until dough holds together. Add more water if needed. Shape into a disc, wrap, and refrigerate 30 minutes.
2. Make the filling: Heat oil in a skillet over medium heat. Cook onion and garlic until soft, about 5 minutes. Let cool.
3. In a bowl, combine pork, chicken livers, thyme, allspice, salt, pepper, wine, and cooked onion mixture. Mix well.
4. Preheat oven to 375°F (190°C). Roll out two-thirds of pastry on a floured surface into a 12x8-inch rectangle. Line a 9x5-inch loaf pan, letting excess hang over edges.
5. Spoon filling into pastry-lined pan, pressing firmly. Fold overhanging pastry over filling. Roll remaining pastry into a rectangle to fit top; place over filling, crimp edges. Cut a few steam vents. Brush with beaten egg.
6. Bake 60-75 minutes until golden and internal temperature reaches 160°F (71°C). Cool in pan 15 minutes, then transfer to wire rack. If using aspic, dissolve gelatin in 1 cup hot chicken broth, cool slightly, and pour through vents. Refrigerate at least 4 hours before slicing.

Tips

• Serve at room temperature with cornichons and Dijon mustard.
• Can be made up to 2 days ahead; refrigerate tightly wrapped.
• For a richer flavor, marinate the meat mixture overnight.
• To unmold easily, line the pan with parchment paper.

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