Name: Pâté en Croûte
Ingredients: Make up 300 ml (½ pint) of aspic by dissolving 2 teaspoons powdered gelatine in 300 ml (½ pint) hot pork or chicken stock. Allow to cool before pouring carefully through the holes in the top of the pâté. Chill for at least 1 day before serving. Transfer to a serving dish and cut into slices with a serrated knife.; Add flavourings such as green peppercorns, pistachio nuts, stoned olives or chopped ready-to-eat dried apricots to the marinated ingredients. Make the pastry and roll out slightly less than half to a large oblong about 5mm (¼ in) thick and place on a greased flat baking sheet.

Preparation info

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

Wrapping a delicious and colourful mixture of meats (especially game, such as venison, pheasant, rabbit or hare), herbs, nuts and dried fruits in a free-standing rich shortcrust pastry case makes for a very special pâté, ideal for parties. Make sure, though, there are no cracks in the

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Pâté en Croûte

Method

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