Wayne Gisslen

Pâté Pastry (Pâte à Pâté)

Preparation info
  • Yield:

    1 lb

    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Place the flour in a large mixing bowl. Add the butter and lard. Rub them in until no lumps of fat remain.
    2. Beat the eggs with the water and salt until the salt is dissolved.
    3. Add the liquid to the flour mixture. Mix gently until it is completely absorbed.
    4. Gather the dough into a ball. On a work surface, knead the dough a few minutes, or until

    Per 1 ounce (28.35 g): Calories, 120; Protein, 2 g; Fat, 7 g (53% cal.); Cholesterol, 20 mg; Carbohydrates, 20 g; Fiber, 0 g; Sodium, 140 mg.