Pâtés en Croûte

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

The method of preparation for pâtés en croûtes is the same as that for pâtés and terrines except that the forcemeat mixture is wrapped in either pâte feuilletée or pâte à pâté (pâté brisee made with lard using less fat). They may be formed in different shaped molds — either round, rectangular, or oval — or freeform. If a mold is used, it is lined with pastry large enough to completely envelope the filling, and the top is also covered with pastry. Round holes (cheminées) are cut into the top to allow vapors and steam to escape during baking.