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.
157K 13 40 4.1
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Last modified on: September 7th 2018

Keywords for this recipe:PâtéTerrineCrustPie crustMeatsSlow cooking
For 1 paté, you will need:

Change these quantities to make: 1 paté 2 patés 3 patés
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
2 hours 29 min.1 hour3 hours 20 min.6 hours 49 min.
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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:
Pork loin : grams

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.

And to drink?

An Arbois red wine, made with the Trousseau (Bastardo) grape variety.
Keeping
Several days in the fridge protected with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,858 Kcal or 16,153 Kj280 gr155 gr421 gr
193 %108 %15 %64 %
Per 100 g
Energetic valueProteins CarbohydratesFats
183 Kcal or 766 Kj13 gr7 gr20 gr
9 %5 %1 %3 %
Per paté
Energetic valueProteins CarbohydratesFats
3,858 Kcal or 16,153 Kj280 gr155 gr421 gr
193 %108 %15 %64 %
% 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?
  • For 1 paté : 35.37 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Veal Veal : You can check-out other recipes which use it, like for example: Veal Marengo, Spring veal sauté , Sausagemeat, Veal Chop With Assortment of Vegetables, Saltimbocca, ... 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: Quiche Lorraine, Potimarron and Parmesan tart, Deep leek and potato quiche, Salmon and leek fondue tart, Salmon and spinach quiche, ... All
Chicken breastChicken breast: You can check-out other recipes which use it, like for example: Chicken pie, Tex-Mex chicken burger, Beetroot and fried chicken salad, Baker's chicken and potato tart, Coq au vin, ... All
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Your 13 comments or questions on this recipe
  • Using chicken liver is a good alternative to fois gras, don't over cook it, puré it when it's still pink inside..
    I am making it with turkey in lieu of veal. It's a fantastic recipe. Thanks
    Posted by HPB june 25th 2017 at 12:55 (n° 13)
  • Yes!
    Posted by jh december 27th 2016 at 13:16 (n° 12)
  • Does one eat the pastry?
    Posted by David december 27th 2016 at 12:59 (n° 11)
  • Thank you so much again! Tried the terrine. It's absolutely out of this world! The recipe is a keeper and is added to my collection. I put most of the terrine in the freezer for later use. It'll be a treat with a bottle of good red wine.
    Posted by Anonymous may 21th 2016 at 06:23 (n° 10)
  • Thank you! Love your great site! Looking forward to trying other recipes.
    Posted by Anonymous may 19th 2016 at 09:05 (n° 9)
  • Hi,
    1) As you plan it, run a knife around the edges, then upside down the baking dish to get the terrine.
    2) Yes, it can be frozen
    3) you're welcome !
    Posted by Anonymous may 19th 2016 at 08:31 (n° 8)
  • Hi! I've made your recipe. It looks great and is currently cooling off on the stove top. Haven't tried it yet. My question is: how did you remove the whole thing out of the baking dish so neatly? Mine looks like some juices have spilled over and got baked in between the dough and the baking dish. Should I run the knife around the edges, or just cut through? Also, once it's cooled, can this be frozen for later use? Thank you so much!
    Posted by Anonymous may 19th 2016 at 07:10 (n° 7)
  • Thanks for your quick reply! Got all the ingredients today, and ready to roll!
    Posted by Anonymous may 18th 2016 at 10:04 (n° 6)
  • Hi,
    Yes probably, I think you should cook them before.
    Posted by Anonymous may 18th 2016 at 08:14 (n° 5)
  • Hi, thanks for the great looking recipe. Do you think chicken livers will make a suitable substitution for foie gras? I am certainly going to try your recipe.
    Posted by Anonymous may 18th 2016 at 00:02 (n° 4)
  • 1) It's "farine type 55".
    2) It's quite the same texture, but better in taste.
    Posted by jh december 31th 2012 at 11:16 (n° 3)
  • I have been looking a recipies for the pastry for a raised pork pie (pate en croute ) the ingrediente for the pastry include "strong plain white flour "what is this in France? and is pate brisee the same as traditional raised pie pastry made with lard, milk, hot water ?
    Posted by Philippa december 30th 2012 at 18:45 (n° 2)
  • After an extensive search online for a traditional Pate en croute, I found this site and will post a comment after I have made my first Pate en Croute
    Posted by Vernon may 30th 2012 at 13:38 (n° 1)
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