🥧 Pâté en Croûte

Name: Pâté en Croûte
Total time: 240 min
Yield: 12
Cuisine: France
Ingredients: 400 g pork shoulder, minced; 300 g veal, minced; 60 g shelled pistachios; 4 tbsp cognac; 1 shallot, finely chopped; 2 tsp chopped thyme and parsley; Salt, pepper, pinch of allspice; 600 g shortcrust pastry; 1 tbsp oil for the tin

Origin: France

285kcal

per serving · 100 g

285kcal

per 100 g

13 gProtein13 g / 100 g

19 gFat19 g / 100 g

16 gCarbs16 g / 100 g

Pâté en croûte is a French showpiece of seasoned pork and veal forcemeat baked inside a crisp, golden pastry crust, often studded with green pistachios and flavoured with cognac. Sliced cold, each piece shows a neat mosaic of meat framed by pastry. It is served as an elegant starter with pickles and salad.

Diets

Not vegetarianbecause of: pork, veal

Not veganbecause of: pork, veal

Contains porkbecause of: pork

Contains glutenbecause of: pastry

Contains dairyno milk, cheese, butter or yogurt in a typical recipe

Not keto16 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk ⚠ Tree nuts

What it is made of

porkvealpastrypistachiocognac

Recipe

12 servings240 min

Ingredients

400 g pork shoulder, minced
300 g veal, minced
60 g shelled pistachios
4 tbsp cognac
1 shallot, finely chopped
2 tsp chopped thyme and parsley
Salt, pepper, pinch of allspice
600 g shortcrust pastry
1 tbsp oil for the tin

Method

Mix pork, veal, shallot, herbs, cognac and seasoning; stir in the pistachios and chill for a few hours.
Line an oiled loaf tin or pâté mould with two-thirds of the pastry.
Pack in the filling, cover with the remaining pastry, seal the edges and cut a steam hole in the top.
Bake at 200 °C for 20 minutes, then at 170 °C for about 1 hour until the filling reaches 70 °C.
Cool, then chill overnight before slicing.

How to make it lighter

One slice of about 100 g is a full starter; pair it with a large salad.
Leave some of the pastry crust on the plate to save calories.
Serve with cornichons and pickled vegetables rather than extra bread.

History

Meat baked in pastry has been part of French cooking since the Middle Ages, when the crust helped preserve and transport the filling. Pâté en croûte remains a pride of French charcuterie and even has its own world championship held in Lyon.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →