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Exotic French Pork Pâté en Croûte

Servings: 6

Prep Time: 1 hour

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

Ingredients:

  • 1.5 pounds Boned pork shoulder (fat trimmed)
  • 0.25 pounds Chicken liver
  • 4 tablespoons Unsalted butter
  • 1 Large onion (chopped)
  • 2 Garlic cloves (minced)
  • 0.25 cups Brandy
  • 1 teaspoon Lemon zest
  • 1 teaspoon Thyme leaves
  • 0.5 teaspoon Allspice
  • 2 cups All-purpose flour
  • 1 teaspoon Salt
  • 1 cups Unsalted butter (cold)
  • 0.5 cups Cold water
  • 1 Egg (beaten)

Instructions:

  1. Chop the pork and chicken livers into small pieces.
  2. In a skillet, melt the butter over medium heat. Cook the onion until softened. Add the garlic and cook for 1 more minute.
  3. Add the chopped meats, brandy, lemon zest, thyme, and allspice. Cook until the pork is no longer pink. Put the mixture in a food processor and blend until smooth.
  4. For the pastry, mix the flour and salt in a bowl. Cut in the cold butter until crumbly. Gradually add the water, mixing until the dough comes together.
  5. Roll out the dough and line a loaf pan, leaving some overhang. Fill with the meat mixture and fold the dough over the top. Brush with the beaten egg.
  6. Bake at 375°F (190°C) for 1 hour and 30 minutes, or until the pastry is golden and the meat is fully cooked.
  7. Let cool, then refrigerate overnight before serving. Slice and enjoy as a snack.