Cooking-ez.com

1,016 easy and fully explained recipes, with 12,356 photos and 77 videos

Paté en croute (terrine in a pie crust)


Paté en croute (terrine in a pie crust)
The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.
105,249 134.2/5 for 35 ratings
Grade this recipe:

Last modified on: September 7th 2018

For 1 paté, you will need:

How long does it take?

Time required
PreparationRestingCookingStart to finish
2 hours 29 min.1 hour3 hours 20 min.6 hours 49 min.
Keeping:
Several days in the fridge protected with plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 10 min.
Paté en croute (terrine in a pie crust) : Photo of step #1
The day before

Prepare 300 g Shortcrust pastry (pâte brisée) (unsweetened). Wrap in stretch plastic film and leave in the fridge.

Stage 2 - 30 min.
Paté en croute (terrine in a pie crust) : Photo of step #2
Rehydrate 30 g dried morels.

Stage 3 - 20 min.
Paté en croute (terrine in a pie crust) : Photo of step #3
Cut 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.

Stage 4 - 3 min.
Paté en croute (terrine in a pie crust) : Photo of step #4
Chop 300 g ham into large dice.

Stage 5 - 40 min.
Paté en croute (terrine in a pie crust) : Photo of step #5
Prepare 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.

Stage 6 - 20 min.
Paté en croute (terrine in a pie crust) : Photo of step #6
On 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.

Stage 7 - 2 min.
Paté en croute (terrine in a pie crust) : Photo of step #7
Pick the parsley leaves off the stalks and only keep the leaves.

Stage 8 - 10 min.
Paté en croute (terrine in a pie crust) : Photo of step #8
Put 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.

Stage 9 - 3 min.
Paté en croute (terrine in a pie crust) : Photo of step #9
Add 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:
Weight of meat: g
Salt : g Pepper : g

Stage 10 - 5 min.
Paté en croute (terrine in a pie crust) : Photo of step #10
Roll 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.

Stage 11 - 2 min.
Paté en croute (terrine in a pie crust) : Photo of step #11
Fold the pastry in half.

Stage 12 - 5 min.
Paté en croute (terrine in a pie crust) : Photo of step #12
Then 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.

Stage 13 - 3 min.
Paté en croute (terrine in a pie crust) : Photo of step #13
Salt 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.

Stage 14 - 3 min.
Paté en croute (terrine in a pie crust) : Photo of step #14
You can also make layers of meat and foie gras if you like.

Stage 15 - 3 min.
Paté en croute (terrine in a pie crust) : Photo of step #15
Add 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).

Stage 16 - 5 min.
Paté en croute (terrine in a pie crust) : Photo of step #16
Roll 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.

Stage 17 - 2 min.
Paté en croute (terrine in a pie crust) : Photo of step #17
Glaze around the top of the pastry case.

Stage 18 - 3 min.
Paté en croute (terrine in a pie crust) : Photo of step #18
Place 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.

Stage 19 - 3 hours
Paté en croute (terrine in a pie crust) : Photo of step #19
Bake 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).

Stage 20 - 1 hour
Paté en croute (terrine in a pie crust) : Photo of step #20
Leave 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.

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

And to drink?: An Arbois red wine, made with the Trousseau (Bastardo) grape variety.

Source

Home made

More recipes?

This recipe uses (among others)
Veal Veal : You can check-out other recipes which use it, like for example: Spring veal sauté , Saltimbocca, Escalope of veal in a cream sauce, Blanquette of veal, Sausagemeat, ... All
Pork loinPork loin: You can check-out other recipes which use it, like for example: Pâté de campagne, Rabbit terrine, ... All
Shortcrust pastry (pâte brisée)Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Deep leek and potato quiche, Rata-tart, Salmon and spinach quiche, Gisèle's Pasties, ... All
Chicken breastChicken breast: You can check-out other recipes which use it, like for example: Chicken breasts in a potato crust, Chorba, Beetroot and fried chicken salad, Paella, Pan-fried chicken breast on mozzarella, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 13 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 6 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page