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Pâté en Croûte
Francelunch

Pâté en Croûte

Total Time
150 min
Prep / Cook
60 / 90 min
Serves
12 people

Ingredients

  • 60 ml Cognac
  • 1 Hot water pastry: 400g flour
  • 1 Filling: 300g pork shoulder
  • 1 Gelée: 300ml aspic

Instructions

  1. 1

    Make pastry, line a terrine mold, reserving some for top.

  2. 2

    Grind meats coarsely. Mix with cognac, thyme, pistachios.

  3. 3

    Pack filling into pastry-lined mold.

  4. 4

    Cover with pastry lid, cut steam holes.

  5. 5

    Bake at 180°C for 1.5 hours.

  6. 6

    Cool. Pour liquid aspic through holes.

  7. 7

    Refrigerate overnight. Slice and serve cold.

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