Classic Pâté en Croûte with Pâté Pastry and Aspic

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In a bowl, combine 2 cups of all-purpose flour and 1 tsp of salt. Cut in 1/2 cup of chilled, diced unsalted butter until the mixture resembles coarse crumbs.

Ingredients quick view

2 cups all-purpose flour

1/2 cup unsalted butter, chilled and diced

1/4 cup water, iced

1 tsp salt

1 lb ground pork

1/2 lb ground beef

1/2 cup diced bacon

1/2 cup onion, finely chopped

1/4 cup brandy

1/2 tsp thyme

1/2 tsp nutmeg

1/2 cup chicken liver, cleaned and chopped

1 egg, beaten (for egg wash)

1 tablespoon unflavored powdered gelatin

1 cup clear chicken or veal stock (for aspic)

Tips quick view

Ensure the dough is well-chilled before rolling to prevent shrinkage during baking.

Let the pâté en croûte rest before slicing for cleaner cuts and enhanced flavor.

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