Paté en croute (terrine in a pie crust)

A recipe from cooking-ez.com
202K 134.0 September 7th 2018
Paté en croute (terrine in a pie crust)
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For 1 paté, you will need:

Times:

PreparationRestingCookingStart to finish
2 hours 29 min.1 hour3 hours 20 min.6 hours 49 min.

Step by step recipe

1The day before

Prepare 300 g Shortcrust pastry (pâte brisée) (unsweetened). Wrap in stretch plastic film and leave in the fridge.
Paté en croute (terrine in a pie crust) : etape 25
2Rehydrate 30 g dried morels.Paté en croute (terrine in a pie crust) : etape 25
3Cut 300 g veal into strips about 1 or 2 cm ( ½ to 1 inch) thick.

Do the same with 300 g chicken breast.

Chop 300 g pork loin into large dice.
Paté en croute (terrine in a pie crust) : etape 25
4Chop 300 g ham into large dice.Paté en croute (terrine in a pie crust) : etape 25
5Prepare the marinade:

Chop 100 g onion and 1 garlic clove.

Put the pieces of chicken, veal, ham and pork loin into a large bowl.

Sprinkle them with 50 ml Brandy (Cognac or Armagnac) and 50 ml Port, add the chopped garlic and onion, 1 bayleaf and thyme. Salt and pepper lightly and mix well.

Cover with plastic film and leave to marinate in the fridge overnight.
Paté en croute (terrine in a pie crust) : etape 25
6On the day

Chop the shallot. Put 2 tablespoons olive oil into a saucepan on medium heat and when hot, add the chopped shallot, salt and pepper.

Cook for 1 minute the add the drained mushrooms and cook these for 2 minutes. Then add 50 ml cream and leave to thicken on low heat.
Paté en croute (terrine in a pie crust) : etape 25
7Pick the parsley leaves off the stalks and only keep the leaves.Paté en croute (terrine in a pie crust) : etape 25
8Put through the mincer (coarse setting) the pork loin, ham, parsley, onions/garlic and the liquid from the marinade as well as the mushrooms and cream.

You should now only have the chicken and veal left to deal with.
Paté en croute (terrine in a pie crust) : etape 25
9Add 2 eggs, 6 g fine (or table) salt and 1 g pepper to the minced mixture.

These proportions are correct if you are using 300 g of pork loin (the ham is already salted), otherwise use this small calculator:
Pork loin : grams
Paté en croute (terrine in a pie crust) : etape 25
10Roll out the shrotcrust pastry into a large rectangle and sit your paté mould (a loaf tin works well) on top of it. Cut a triangle of pastry out of each corner so that it will fit neatly in the mould.Paté en croute (terrine in a pie crust) : etape 25
11Fold the pastry in half.Paté en croute (terrine in a pie crust) : etape 25
12Then unfold it into the mould, leaving about 1 cm overlapping all round. Fit it to the inside of the mould, using scissors to snip it if necessary, until you have an even pastry case.

Spread a first layer of minced mixture in the bottom.
Paté en croute (terrine in a pie crust) : etape 25
13Salt and pepper the strips of chicken and veal, then spread these in layers on top of the minced mixture.

You can also weigh the veal and chicken and salt them all at once in a bowl (use the calculator again to know what weight of salt and pepper to use), then spread them in layers after seasoning.
Paté en croute (terrine in a pie crust) : etape 25
14You can also make layers of meat and foie gras if you like.Paté en croute (terrine in a pie crust) : etape 25
15Add layers of meats like this, adding salt and pepper each time, alternating with layers of the minced mixture. Finish with a layer of the minced mixture.

Preheat the oven to 150°C (300°F).
Paté en croute (terrine in a pie crust) : etape 25
16Roll out the remaining pastry to make a lid.

Make a hole in the centre (the chimney) to allow steam to escape during cooking.

You can cut decorations out of left-over pastry if you like.
Paté en croute (terrine in a pie crust) : etape 25
17Glaze around the top of the pastry case.Paté en croute (terrine in a pie crust) : etape 25
18Place the lid on the pie and press down around the edge to seal it.

Glaze all over the top with beaten egg, stick on any pastry decorations and glaze them too.
Paté en croute (terrine in a pie crust) : etape 25
19Bake in the oven for 3 hours. This long cooking allows the paté to cook the middle without burning the crust.

The paté will shrink as it cools, leaving a space between the lid and the top of the meat filling. If you wish, you can fill this space with jelly by pouring it in through the chimney hole (though personally, I don't see that this adds anything).
Paté en croute (terrine in a pie crust) : etape 25
20Leave to cool, then leave in the fridge, ideally for 3 or 4 days, to allow the flavours to develop fully.

Cut into slices and serve with mustard or mayonnaise, and gherkins in vinegar.
Paté en croute (terrine in a pie crust) : etape 25

Remarks

You can vary this recipe a thousand ways: use different meats, vary their proportions, the marinade, with or without mushrooms chopped or whole, foie gras, etc. Use your imagination, but keep to the basic idea: alternate layers of minced meat and morsels in a pastry crust.
It is important not to make the pastry crust too thick, unlike the very stodgy versions available commercially with their 1 cm or more of pastry.
View this recipe : https://cooking-ez.com/viandes/recipe-pate-croute-terrine-pie-crust.php
May 22th 2024.
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