Pâté en Croûte

Ingredients

• 450 g pork shoulder, ground
• 100 g pork belly or fatback, finely diced
• 60 g pistachios, shelled and roughly chopped
• 1 shallot, finely minced
• 2 cloves garlic, minced
• 30 ml cognac or brandy(optional)
• 2 eggs
• 60 ml heavy cream
• 15 g fresh parsley, chopped
• 8 g salt
• 2 g black pepper
• 1 tsp ground allspice
• 1 tbsp fresh thyme leaves
• 500 g all-butter puff pastry or pate brisee
• 1 egg yolk plus splash of milk (egg wash)
• 3 sheets gelatin sheets or powdered gelatin(optional)
• 250 ml chicken stock(optional)

Instructions

1. 1

   Prep (45 min): Toast pistachios lightly and set aside. In a large bowl, combine ground pork, diced fatback, shallot, garlic, eggs, cream, cognac, parsley, salt, pepper, allspice, and thyme. Mix thoroughly for 3-4 minutes until the forcemeat becomes sticky and cohesive. Refrigerate 20 minutes.

2. 2

   Test and adjust (10 min): Cook a small spoonful of the mixture in a pan, taste, and adjust seasoning of the raw mixture accordingly.

3. 3

   Line a loaf terrine mold with plastic wrap or parchment, fill with the forcemeat, pressing firmly to remove air pockets, and chill 30 minutes to firm up.

4. 4

   Assemble (25 min): On a floured surface, roll out the pastry into a rectangle large enough to wrap the terrine fully. Roll the chilled terrine into a cylinder, place on the pastry, wrap, and seal edges with egg wash. Decorate with pastry leaves cut from scraps, brush with egg wash, and chill 15 minutes.

5. 5

   Preheat oven to 180 C (350 F). Bake 75-90 minutes until the internal temperature of the filling reaches 68 C (155 F) and the pastry is deep golden brown. Rest at room temperature 30 minutes.

6. 6

   Optional aspic: Soften gelatin in cold water, dissolve in warm chicken stock, and pour into the pate through the chimney hole; refrigerate overnight.

7. 7

   Serve (10 min): Chill fully, then slice thickly with a sharp knife and serve with cornichons, mustard, and crusty bread.