Welcome to Cebonat, your online store specializing in the sale of natural casings and quality spices. Today, we offer you an authentic recipe for homemade pâté en croûte, perfect for treating your guests to a homemade dish with unparalleled flavors.
Ingredients
- 450 g pork meat
- 550 g veal meat (or chicken or duck)
- 25 g Terrine de La Forêt
- 2 whole eggs
- 1 tablespoon cornstarch
Instructions for making a pâté en croûte
- Trim the pork and veal with a good boning knife
- Then chop these meats
- Mix all the meats by incorporating 25 g of Terrine de la Forêt diluted in the 2 eggs and the tablespoon of cornstarch
- Mix vigorously to obtain a homogeneous mixture.
- Prepare a puff pastry the day before.
- Roll out the puff pastry on a flat surface and arrange the meat lengthwise
- Close the puff pastry and place in a well-buttered mold.
- Place the pâté en croûte upside down in the mold, making sure that the pastry joints are at the bottom.
- Make two holes on the top of the dough to allow for evaporation during cooking.
- Cook at 140°C for a variable time depending on the size of your pâté. Prefer long cooking at a moderate temperature.
- At the end of cooking, when the internal temperature reaches 80°C, remove the pâté from the oven, brown it with an egg yolk and return it to the oven for 10 minutes at 180°C.
Even more pleasure with homemade pâté en croute!
To vary the pleasures, you can use our "pâté de campagne" spice and add 2 to 3 tablespoons of cognac or armagnac to your meat preparation. The most gourmets can incorporate a medallion of foie gras into the stuffing.
By following this recipe, you will obtain a delicious homemade pâté en croûte, ideal for a tasting with friends or family. Do not hesitate to explore our shop to discover our natural casings and quality spices, and to share your creations with us on social networks!
Enjoy!