Octopus Pâté en Croûte

Name: Octopus Pâté en Croûte
Prep time: 2 h
Cook time: 2 h 10 min
Total time: 4 h 10 min
Cuisine: French
Ingredients: ½ pound (250 g) octopus tentacles; 1 lime, cut in half; ¾ ounce (20 g) samphire (sea beans) or thin asparagus, chopped and divided; ¾ ounce (20 g) samphire (sea beans) or thin asparagus, chopped and divided; ¾ ounce (20 g) samphire (sea beans) or thin asparagus, chopped and divided; 1 pound (500 g) whole pork belly or 1 pound (500 g) minced pork belly; 1 pound (500 g) whole pork belly or 1 pound (500 g) minced pork belly; ¼ pound (150 g) boneless skinless chicken breast; 2 teaspoons salt; 2 pinches freshly ground pepper; 3 large eggs, divided; ¼ cup (60 g) heavy cream; 1½ tablespoons unsalted butter, for greasing the mold; 1 pound (500 g) shortcrust pastry; 2⅓ cups (550 g) aspic, at room temperature

Preparation info

Makes
6
Servings

Difficulty
Easy
Ready in
4 hr 30

Appears in

French Charcuterie at Home

By Gilles Verot and Nicolas Verot

Published 2024

About

Ingredients

½ pound (250 g) octopus tentacles
1 lime, cut in half

Europe
France
Starter

Method

Bring a large pot of water to a boil and add the octopus, the juice from 1 lime half, and half the sea beans. Cook for approximately 1 hour. The octopus is ready when it can easily be pierced with a fork.

Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly (see Workshop). Chop the pork belly i