Pâté en Croute

The air in the bistro was a comfortable hum of conversation and clinking glass, but at the table, all attention narrowed to the slate slab the server had just set down. Upon it rested the masterpiece: a pâté en croûte, a testament to the charcutier’s art. Its crust was a deep, burnished gold, impeccably fluted and glazed to a high sheen that caught the low light. A single, elegant keyhole cut in the top offered a teasing glimpse of the riches within—a mosaic of rose, umber, and burgundy. The knife met the crust with a satisfying, brittle crackle, giving way to reveal the intricate cross-section. It was a geological strata of delight. The port-marinated pork shoulder and belly formed a robust, rosy matrix, studded with dark, iron-rich nuggets of liver. Pale, tender islands of chicken breast provided a gentle contrast, while sautéed mushrooms added a deep, umami bass note that bound everything together. And a shimmering layer of amber aspic sealed it all in, a perfect, savory jelly that promised to melt on the tongue.

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What is Pink Curing Salt

Pink curing salt, also kwon as Prague powder helps both, to prevent the growth of bacteria and to preserve the original color of the meat. Vitamin C acts as an antioxidant, which means it keeps foods from reacting with oxygen when they're exposed to air. This helps keep the food's texture, flavor, and color from changing.

What Mold To Use

In practice, professional will always use a foldable pâté mold. However, at home the use of a pullman loaf pan will do the trick.

Pâté Crust

In the stand mixer fitted with the paddle attachment, mix butter with salt and sugar on medium-high speed until it gets creamy and lump free. Lower the mixer speed and incorporate the cornstarch. Add the egg, water and vinegar. Next, incorporate a third of the flour. Then add the remaining flour, and mix on low speed until it comes together. Transfer dough onto a floured work surface. Form a slab and wrap in plastic film. Refrigerate pastry for a couple of hours to firm up or overnight.

Shaping the Dough Lining

Lightly dust your clean work surface with flour. Turn out the rested dough and knead it briefly until it's pliable. Using a rolling pin, roll the dough into a large, even rectangle shape. It should be about 0.16-inch (4mm) thick and significantly larger than your mold on all sides. The goal is to have enough excess dough to fully line the interior and fold over the top of the filling. Carefully drape the rolled dough over your mold. Gently press the dough down into the bottom and against the sides of the mold, ensuring it fits snugly into all the corners without stretching it thin or tearing it. Allow the excess dough to hang over the edges of the mold. Do not trim it yet. Place the dough-lined mold in the refrigerator for 20-30 minutes. This re-firms the dough, and makes it much easier to fill and fold without slumping. With the scissors, trim excess pastry cleanly and not too close from the edges. Leave a generous leap hanging. Save it for the cap.

Meat Marinade

Divide pork shoulder, pork belly and chicken breast into cubes. Marinate meat pieces with the port, brandy and the remaining ingredients. Cover the marinade with plastic wrap and refrigerate for up to 24 hours.

Chicken Liver Marinade

Remove membranes from the chicken livers and fold them in the remaining ingredients. Cover the marinade with plastic wrap and refrigerate for up to 24 hours. When marinating time is over, sear chicken livers quickly with some fat for less than 2 minutes. Transfer the seared chicken livers to a plate to cool.

Stuffing / Forcemeat

In a hot skillet, cook mushrooms for 5 minutes on high heat. Drain and let them cool. Gently beat eggs with the salt and pepper. Add shallots and parsley. Combine eggs mixture to the marinated pork and chicken meats.

Pâté Montage

Fill the prepared mold with the forcemeat alternating with the cooked mushrooms, and the seared chicken livers and juice. Fold the hanging dough toward the forcemeat, and brush some egg wash. For the cap, roll out the saved dough into a 11X6-inch/28x15cm rectangle. Cover the pâté with. Allow the pâté loaf to rest an hour in the refrigerator. Trim and score borders, and brush dough twice with egg wash. Gently score with the back of a paring knife. Poke 2 chimneys using a piping tip, and insert a cylinder of rolled aluminum foil inside each hole. Chimneys allow the escape of steam and to prevent melted fat from bubbling over the top crust as the pâté cooks.

Aspic Port

Soak gelatin in cold water to soften; drain. Bring water, port and salt to a boil. Turn off the heat, and add the bloomed gelatin.

Baking

Set the oven rack adjusted to the bottom position with the pizza stone. Preheat fan oven to 350ºF/180ºC for 20 minutes. Put pâté in the oven and bake for 45 minutes. Lower oven temp to 325ºF/160ºC and continue baking for 45 minutes more. The pâté is cooked when an inserted thermometer reads 155ºF/68ºC. Remove the loaf from the oven, and let cool to 100ºF/38ºC. Then slowly pour the warm aspic port through both chimneys. Refrigerate the pâté overnight. Upon chilled, more aspic may be needed.

How To Un-mold Pâté

Skip these steps if your pâté was cooked in a foldable mold. Gently heat up the bottom of the chilled loaf over the flame. Flip it and it should come off easily.

Plating

Cut pâté with a serrated knife. Serve with pickles and bread. Bon appétit!

Storage

Pâté en croute can be kept refrigerated for up to a week (if using pink salt), otherwise 2-3 days. Avoid freezing temperature or the pastry will get soggy upon thawed.

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