Pâté en croûte

Pâté en croûte

The Beef Club
1.5 litre terrine
Cooking time
130 mins
Marie-Pierre Morel

The pastry


Quantity Ingredient
1kg flour
350g lard or butter
300g warm water
25g salt
1 egg, beaten, for glazing

The main stuffing

Quantity Ingredient
500g shoulder of veal
500g lean pork
500g pork jowl
2 garlic cloves
1 bunch parsley
2 onions
1 shallot
250ml white wine
100ml red wine

The core of the pâté

Quantity Ingredient
1 lobe fois gras, nerves removed by poulterer
15g salt
1 teaspoon pepper
2 tablespoons cognac
2 deboned saddles of rabbit
200g lardo di colonatta

The fine stuffing

Quantity Ingredient
500g chicken breasts
4 egg whites
500g pouring cream

You will need

Quantity Ingredient
mincing machine


  1. Prepare the pastry, main stuffing and the core of the pâté the day before you want to serve this. For the pastry, put the flour in a food processor or large mixing bowl. Cut the lard into small cubes and rub into the flour using the food processor or your fingers to a breadcrumb consistency. Add the water and salt. Knead the pastry until it is nice and smooth. Wrap in cling film (plastic wrap) and chill in the fridge.
  2. For the main stuffing, mince the shoulder of veal, lean pork and pork jowl, and put all the meat into a large bowl. Chop the garlic, parsley, onions and shallot, and add to the minced meats. Pour in the white and red wines then season. Mix everything together until well combined; cover the bowl and place in the fridge to marinate. For the pâté core, put the foie gras on to a piece of cling film (plastic wrap), season and drizzle with cognac. Roll the foie gras up tightly to form a sausage and put it in the fridge to marinate. Spread out the saddles of rabbit, season and roll them up into a sausage as well. Wrap the lardo di colonnata around the rolled-up rabbit. Cover in cling film (plastic wrap) and put in the fridge until needed.
  3. On the day you are serving this dish start by making the fine stuffing. Cut the chicken breasts into large chunks and blend in a food processor with salt and pepper, gradually adding the cream then the egg whites. Preheat the oven to 180°C. Grease the terrine dish.
  4. Roll out the pastry and cut out 2 rectangles long enough to line the sides of the terrine dish (each rectangle needs to cover one long and one short side and should stick out 1 cm higher than the dish so the edges can be folded over the pastry lid), and one rectangle for the bottom. Line the terrine dish. Cut out a final rectangle for the lid.
  5. Mix together the fine and main stuffing and put half of the mixture in the bottom of the terrine dish. Remove the cling film (plastic wrap) from the rabbit and bacon sausage, and from the foie gras sausage. Lay the rabbit on top of the stuffing mixture, then the foie gras on top of this. Spoon the rest of the stuffing around the sides and on top of the sausages. Put the pastry lid over the top of the pâté and fold over the edges sticking up from the pastry sides to keep the lid in place. You can use any leftover pastry to make a decoration of leaves or similar. Brush the beaten egg over the pastry as a glaze. Bake in the oven for 10 minutes then lower the temperature to 160°C. Put the terrine dish in a bain-marie and cook for a further 2 hours.
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