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Pâté en Croûte
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Pâté en Croûte
A classic French dish consisting of a rich and flavorful pâté filling, made with pork, duck, and aromatics, encased in a delicate pastry crust. The combination of the buttery, flaky pastry and the creamy pâté creates a delightful textural contrast, while the flavors of the pâté, including the subtle notes of cognac and spices, add depth and complexity to the dish. This recipe is perfect for special occasions or as a luxurious treat for a dinner party.
Time Cook
45
Level
Advanced
Calories
420
Allergens
Gluten, Eggs, Dairy, Pork, Duck
Ingredients
1 pound
Pork Shoulder
300 Calories
1 pound
Duck Breast
200 Calories
2 tablespoons
Butter
140 Calories
1 medium
Onion
40 Calories
2 medium
Shallots
40 Calories
1/4 cup
Cognac
50 Calories
1 teaspoon
Spices
0 Calories
1 sheet
Pastry Dough
200 Calories
1 large
Egg
70 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a large pan, melt the butter over medium heat. Add the onion and shallots and cook until softened, about 5 minutes.
2
Add the pork shoulder and duck breast to the pan and cook until browned on all sides, about 5 minutes. Add the cognac and spices and cook until the liquid has almost completely evaporated.
3
Transfer the meat mixture to a food processor and process until coarsely chopped. Season with salt and pepper to taste.
4
Roll out the pastry dough to a thickness of about 1/8 inch. Spoon the meat mixture onto one half of the dough, leaving a 1/2 inch border around the edges.
5
Brush the edges of the dough with the egg and fold the other half of the dough over the filling. Press the edges to seal and use a knife to trim any excess dough.
6
Place the Pâté en Croûte on a baking sheet lined with parchment paper and brush the top with the remaining egg. Bake for 25-30 minutes, or until the pastry is golden brown.
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Where cooking meets life and technology.
© 2025 Cooklaif