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Pate En Croute Recipe - Cooking Index

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Pate En Croute

Pates and terrines keep well if refrigerated. Terrines will keep for at least 2 weeks if they are removed from the molds, wiped of any juices that have jelled in cooling, and are then wrapped in foil or returned to washed terrines; these will freeze, although freezing changes the texture somewhat. If aspic is used, wait no more than 2 days before serving. "Pate En Croute" will keep for a week or so, and can also be frozen. If I intent to freeze it, I use a standard pie dough made with lard and brushed with 1 egg lightly beaten with 1 tablespoon water.

Serves: 1 people

Recipe Ingredients

1   Pate Baked In Terrine - see * Note
1/4 lb 113g / 4ozButter
  (or half butter and half shortening)
4 cups 250g / 8.8ozFlour
1 teaspoon 5mlSalt
  Cold water - as needed
1   Egg - lightly beaten
  Aspic - (optional)

Recipe Instructions

* Note: See the "Pate Baked In Terrine" recipe which is included in this collection.

The pate is made in the same way as for the Pate Baked In Terrine, but it is baked in a crust in a metal mold rather than in an earthenware or pottery container, and served turned out of the mold. Puff pastry, regular pie-crust, or "pate brisee" can be used. The best (because of the pate fat) is made by blending, with hands or pastry blender, the butter (or half butter and half shortening) into the flour and salt. Gradually add enough cold water, about 1/2 cup, until dough holds together. Form into a ball and wrap in wax paper. Store in refrigerator for 2 to 8 hours. Roll out 1/8 to 1/4 inch thick, and line a mold or pans with a sheet of the dough, pressing firmly to the sides first. Cut a piece of dough to fit the bottom and press in, being sure to cover the side-bottom joint with dough; make sure that there are no holes in pastry. If mold has no bottom, as with a flan ring or special mold for this, put the mold on a baking sheet. Allow 1/4 inch of pastry to hang over rim. Fill with farce and add meat and nuts. Moisten hanging edge of pastry and pinch on a pastry top. Cut off excess from top edge; roll a rolling pin over it. Excess pastry can be cut into fancy shapes and used to decorate the top if desired. Brush top with slightly beaten egg. Make a hole in the top and insert a small ovenproof funnel or tube of foil. Bake at 375 degrees until fat in the funnel runs clear -- 1 1/2 to 2 hours. Cool. When pate is completely cooled, aspic can be poured into the hole to fill up spaces left when meat shrinks. Unmold to serve.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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