Pate En Croute Recipe

Inspired by St. Jack

Time2h

Serves6

LARDON, APRICOT, DATE, PISTACHIO, PORT GELEE

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Ingredients

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Pâté en Croûte Ingredients

1 1/8 lb (500 g) Pâté dough

7.05 oz (200 g) Lardons (cubed bacon or pork belly)

3 1/2 oz (100 g) Diced apricots

3 1/2 oz (100 g) Pitted dates (chopped)

1 3/4 oz (50 g) Pistachios (shelled and chopped)

0.42 cup (100 ml) Port wine

3 sheets Gelatin sheets (for port gelée)

1 tsp Celtic sea salt

1 tsp black pepper

1 egg Egg wash (beaten egg)

Method

Instructions

Prepare the Filling

In a skillet over medium heat, cook the lardons until crispy. Remove from heat and let cool. In a bowl, mix the cooked lardons, diced apricots, chopped dates, chopped pistachios, port wine, salt, and black pepper until well combined.

Prepare the Gelée

Soak the gelatin sheets in cold water for about 5 minutes. In a small saucepan, heat the port wine until warm, then add the soaked gelatin and stir until dissolved. Pour into a shallow dish and refrigerate until set.

Assemble the Pâté

Roll out the pâté dough on a floured surface. Cut a large piece to line a loaf pan, leaving enough overhang. Fill with the mixture from step 1, then add a layer of the port gelée on top. Fold the overhanging dough over the filling and seal well.

Bake the Pâté

Preheat the oven to 180°C (350°F). Brush the top of the pâté with the egg wash. Bake for about 45-50 minutes, or until golden brown and cooked through.

Cool and Serve

Let the pâté cool at room temperature before slicing. Serve with extra port gelée on the side.