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Pate en croute
Pate en croute
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Prep Time:
390 minutes
Cook Time:
85 minutes
Total Time:
475 minutes
Impress with a French-style pork pate in a golden crust for your dinner party.
Ingredients:
  • 500g pork shoulder, minced
  • 500g good-quality pork sausages, skin removed, chopped
  • 50ml brandy
  • 20.00 ml quatre épices (see note)
  • 4.80 gm table salt
  • 60ml (1⁄4 cup) extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 French shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 20.00 ml chopped fresh thyme
  • 1 fresh bay leaf
  • 1 bunch fresh continental parsley, leaves picked, finely chopped
  • 2 eggs, lightly whisked dough
  • 575g plain flour
  • 200g lard, chopped
  • 220ml cold water
  • 375ml (1 1⁄2 cups) port
  • 90ml chicken stock
  • 1 1⁄132.00 gm powdered gelatine
Instructions:
  • To make the dough, combine flour, salt, and lard in a stand mixer bowl until it resembles coarse breadcrumbs. Add water and mix until dough just comes together. Knead on a lightly floured surface until smooth. Shape two-thirds of the dough into a rectangle, wrap in plastic wrap, and repeat with the rest. Chill in the fridge for 1 hour.
  • In a large bowl, mix together the pork, sausage, brandy, quatre épices, and salt. Cover the bowl and refrigerate until ready to use.
  • Heat oil in a frying pan over medium heat. Saute onion, shallot, and garlic for 5 minutes until onion is soft. Stir in thyme and bay leaf for 1 minute until fragrant. Transfer to a bowl and let cool for 30 minutes. Remove and discard bay leaf before using.
  • Combine the onion mixture, parsley, and half of the egg with the pork mixture, using your hands until sticky.
  • Grease a 12 x 28cm terrine mould. Roll out a large portion of dough into a 4mm-thick rectangle. Press the base of the mould into the dough to create an imprint, then repeat with the long and short sides. Cut around each imprint, leaving a 1cm border. Line the mould with the dough, letting the edges hang over. Roll out the remaining dough and use the mould base to cut out a rectangle for the lid, 1cm wider.
  • Press the pork mixture firmly into the terrine, fold over the excess. Brush with the leftover egg, then cover with the dough lid. Use the edge of a spoon to seal the sides and create a decorative pattern.
  • With a small, sharp knife, cut two 3.5cm holes in the dough lid. Prepare two 10cm square foil pieces on your work surface, fold each into thirds, and roll into cylinders. Insert the foil cylinders into the holes to allow steam to escape. Brush the dough with egg wash.
  • Preheat your oven to 190C/170C fan forced. Bake the terrine until golden, about 1 hour and 15 minutes. Let it cool for 2 hours before serving.
  • Unmould the terrine onto a plate with care. Combine jelly ingredients in a saucepan over medium heat, stirring until gelatine dissolves. Allow to cool slightly for 5 minutes. Remove foil and pour jelly carefully into steam vents. Refrigerate for 2 hours to set.

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