Pâté en croûte with Prunelle de Troyes

Ingredients for Pâté en Croûte

For the pastry

• 500 g flour
• 250 g butter
• 11.5 cl whole milk
• 15 g sugar
• 15 g salt

For the marinade/farce

• 600 g pork loin
• 600 g pork neck
• 500 g chicken livers
• 8 cl red wine
• 8 cl Prunelle de Troyes
• 6 cl port wine
• 30 g salt
• 4 g pepper
• 2 g 4-spice blend
• 1 onion
• 2 cloves garlic
• 200 g lard fat
• 40 g pistachios
• 100 g duck fat
• 2 eggs

For the jelly

• 500 g veal stock
• 10 sheets gelatin

Specific equipment

• Pâté mould
• Prob e

Steps for pâté en croûte

1. Marinade (3 days before): cut the loin and throat into strips, devein 300 g of chicken livers. Marinate overnight with spirits, spices, salt and pepper.
2. Prepare the dough (2 days before): mix and knead all the ingredients, then shape the dough into a rectangle. Shrink-wrap and chill.
3. Prepare the stuffing (2 days before): fry the peeled onion and garlic in duck fat.
4. Finely dice the fatty bacon, place in boiling water for 10 seconds, then cool in water with ice cubes. Pat dry on paper towels.
5. Fry the remaining 200 g of chicken livers, then leave to cool. Chop coarsely.
6. Blend with marinade from previous day. Stir in one egg and the pistachios.
7. Assembly (2 days before): Roll out the pastry to 4 mm thickness, butter and line the tin.
8. Place the filling in the tin, taking care to remove as much air as possible. Cover the mold, making three chimneys beforehand. Brush with egg. Bake at 220°C for 8 min, then turn down to 180°C. Bake through at 58°C, checking with a probe (depending on oven, allow approx. 30-45 min).
9. Unmolding (the day before): turn out of the mold and pour the liquid gelatine into the pâté through the chimneys. Leave to rest for a further day before tasting.