Pâté en croûte
A delicious meat pie encased in pastry and baked. Filled with a meat jelly and served room temperature with a pile of cornichons.
Pate dough (1 pate)
90g Water
10g White wine vinegar
50g Egg (whole)
14g Salt
4g Sugar
315g Butter (room temp)
350g Plain flour
175g Cornflour
Mix all the liquids with sugar and salt. (Must be at room temperature. Heat up if necessary). Gradually add the liquids to the butter and emulsify using the paddle attachment.
Mix all the dry ingredients together, and add to the mixer. AS SOON AS THE MIXTURE COMES TOGETHER AS A DOUGH STOP MIXING. You don’t want to overmix the dough.
Leave to rest / chill before rolling.
Croute filling (1 pate)
800g Pork shoulder (for mince)
325g Smoked pork belly (for mince)
325g Pancetta (diced)
200g Pork loin (diced)
1g Ground mace
2g Ground nutmeg
½ Bunch sage
30g Garlic (chopped)
Salt (to taste)
White pepper (to taste)
Start by dicing your shoulder and smoked belly, put it into the freezer to firm up before mincing. Then dice the pancetta and loin. Mix everything together in a large bowl and check the seasoning by cooking a small piece of the filling.
Pie jelly (1 Pate)
600g Meat stock
12 Gelatine leaves (bronze)
Bloom the gelatine in the cold meat stock, once soft, melt the gelatine in a pan and mix with the remaining stock. Check seasoning.
Building (1 Pate)
Follow the video for building instructions. Egg wash twice before cooking.
Cook at 220c for 20 minutes, turn down the oven to 160C and cook to a core temp of 65C.
Leave to cool at room temp before putting it into the fridge. Leave in the fridge overnight and pour the warm jelly stock into the holes the following morning. Place back into the fridge for the jelly to set before cutting. Enjoy!
