why make this recipe
Pâté in pastry crust is a delightful dish that brings comfort and flavor to any table. It combines tender meats wrapped in a flaky crust, making it an elegant yet easy recipe for gatherings or family dinners. This dish is versatile and can be served warm or cold, making it enjoyable for any season. Whether you’re celebrating a special occasion or just want a tasty treat, this pâté in pastry crust is sure to impress.
how to make Pâté in Pastry Crust
Ingredients:
- 1 lb pork shoulder, finely chopped
- 1/2 lb chicken or veal, chopped
- 1/2 tsp nutmeg
- 1 garlic clove, minced
- 1 tbsp brandy
- Salt and pepper to taste
- Optional: 2 boiled eggs for center
- 2 sheets puff pastry
- 1 egg, for brushing
Directions:
- Mix filling – In a bowl, combine the finely chopped pork shoulder, chicken or veal, minced garlic, nutmeg, brandy, salt, and pepper.
- Line mold – Take a loaf pan or pâté mold and line it with one sheet of pastry, allowing some overhang.
- Fill – Spoon in half of the meat mixture. If using, place the boiled eggs in the center, then add the remaining meat filling on top. Cover with the second sheet of pastry.
- Seal & chill – Crimp the edges together to seal. Cut small vents in the top for steam to escape. Brush the pastry with the beaten egg and chill it in the refrigerator for about 30 minutes.
- Bake – Preheat the oven to 375°F (190°C). Bake the pâté for 60 to 75 minutes or until the pastry is golden brown. Allow it to cool before slicing.
how to serve Pâté in Pastry Crust
Pâté in pastry crust is best served sliced, either warm or at room temperature. You can enjoy it on its own or serve it with crusty bread, pickles, or a light salad. For a festive touch, consider serving it with a tangy mustard or chutney.
how to store Pâté in Pastry Crust
Once cooled, wrap any leftover pâté in plastic wrap or foil and store it in the refrigerator. It will stay fresh for about 3 to 4 days. For longer storage, you can freeze it. Just make sure to wrap it well to prevent freezer burn. To reheat, place in a preheated oven until warmed through.
tips to make Pâté in Pastry Crust
- Make sure to chop your meats finely for a better texture.
- You can experiment with different spices and herbs to enhance the flavor.
- If you don’t have a loaf pan, any oven-safe dish will work.
- Be gentle when sealing the pastry to avoid tearing it.
variation
You can make this pâté in different styles by adding ingredients like herbs, dried fruits, or even nuts mixed into the filling. Swap out ingredients based on your preferences; for example, try turkey or duck instead of pork or use a mixture of different meats for added flavor.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the pâté and keep it in the refrigerator for up to a day before baking. You can also bake it in advance and serve it cold.
2. Is it necessary to use brandy?
Using brandy adds depth of flavor, but you can leave it out if you prefer not to use alcohol. The dish will still taste great.
3. Can I use different types of pastry?
While puff pastry is ideal for this recipe due to its flakiness, you can use shortcrust pastry if you prefer a sturdier base. Adjust baking time as needed based on the pastry used.
