Pâté en croute and foie gras recipe
I had prepared this beautiful terrine for Easter, normally an Easter Pâté en croûte must have eggs, I chose to put foie gras, yes we do not remake. In fact, I presented it on the occasion of the tasting evening in April and as it was generous, I kept half of it for the Easter holidays; my son was coming home. I really like the Pâté en croûte and foie gras, it is a starter that must be prepared about ten days in advance and people are not used to enjoying a beautiful homemade pâté en croûte. This slightly spicy Pâté en croûte and foie gras had a particular flavor that I really liked. It is not always easy to brown the sides well, I am not yet satisfied, I found that my Pâté en croûte and foie gras still had a little pale sides, so if you have a technique, I would like it.
Pâté en croute and foie gras recipe for 15 people:
- For the dough
- 3 egg yolks
- 100 g butter
- 50 g lard
- 3 egg yolks
- 20 g of salt
- 100 g rye flour
- 600 g of type 55 flour
- 1 teaspoon of cardamom
- 1400 g veal
- 400 g of throat
- 300 g of raw foie gras
- 2 teaspoons of 4 spices
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- 25 cl of white wine
- 1 bay leaf
- Prepare the shortcrust pastry:
- Add the ingredients to the food processor bowl.
- Add the spices and salt, knead with the foil for a few minutes.
- Film then set aside in the cold.
- Cut the veal into cubes.
- Slice the throat into small cubes to help the chopper.
- Place the meat in a bowl and weigh there.
- Salt the meat at a rate of 15 g per kilo.
- Add the spices and mix the meat well to distribute the spices and salt.
- Cover with Beaujolais village, film.
- Leave to marinate for 12 to 24 hours.
- Wring out the meat, then dry it with food paper.
- Weigh the meat then season with salt, respecting the dosage.
- Chop the meats.
- Pour the armagnac, mix with your hands to distribute the spices well.
- Line the pie pan.
- Roll out the shortcrust pastry, about 4 minutes, keeping a bit thicker, for the lid.
- Gently place the shortcrust pastry in the mold without drilling a hole in the dough, letting it overflow by 1 cm above. Place the minced meat on half of the terrine
- Distribute the foie gras over the minced meat.
- Finish with the rest of the minced meat and press down lightly.
- Cover with the thickest part, solder the edges. Pinch or pick off the edges.
- Decorate the top of your pie.
- Do not forget to make a small fireplace, to relieve your crust.
- Brown with an egg yolk and a few drops of water using a brush.
- Place in a hot oven at 200 ° for 30 minutes, then lower the oven to 180 ° and cook for another 30 minutes.
- Protect the top with foil if it turns brown too quickly.
- Leave to cool well in the refrigerator.
- The next day, pour in the jelly, then leave to cool and unmold.
Preparation time: 50 minutes
Cooking time: 60 minutes
Number of people: 15
4 star rating: 1 review
What wine to drink with: Pâté en croûte and foie gras
My favorite wine for this recipe: Pomerol Château Franc Maillet 2007 Cuvée J. Batiste Grape variety Cabernet Franc, Petit verdot, Merlot
Temperature between 16 ° and 17 °
Trim the meatSlice the meat into small cubesMarinate the meatPrepare the homemade doughRoll out the doughPlace the dough delicatelySlice the foie grasAlternate meat and foie grasReady for cookingCooked pâtéSlice the pâté at the last moment
G. Arpin vineyard partnership in Saint Emilion in Gironde
A thought to all those connected from France or abroad in love with French cuisine and its wines, here is a great opportunity for you to buy a quality wine, without any risk, to accompany my recipe for Pâté en croute and foie gras. I selected this Bordeaux wine, a Pomerol cuvée Jean Baptiste from the G. Arpin estate after tasting it, we loved it.
Château Franc Maillet 2007– Cuvée Jean Baptiste Pomerol
The flagship of the family, very closed at the start, it releases a fresh bouquet with aeration. With its deep purple color, it is immediately the small red fruits or even the elderberries that dominate and finally some spicy notes are released. The 2016 hatchet guide talks about licorice flavor.
33 330 Saint-Emilion
Phone: 09 71 58 23 49
Email: vignobles.g.arpin [at] wanadoo.fr </p