Pâté En Croûte Du Jour Recipe

Name: St. Lawrence Restaurants Pâté En Croûte Du Jour Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: French
Ingredients: 2 cups All-purpose flour; 1 cup Unsalted butter; 1 tbs Cold water; 1 tsp Salt; 1 unit Egg (for egg wash); 1 lb Ground pork; 1 lb Ground beef; 1 tsp Pâté spices (thyme, nutmeg, etc.); 1 tsp Salt; 1 tsp Black pepper; 1 unit Onion, finely chopped; 2 cloves Garlic, minced; 1 unit Egg; 1 cup Heavy cream; 0.5 cups Dried fruits (optional)

Inspired by St. Lawrence Restaurant

Time2h

Serves8

Terrine of the day in pastry

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Ingredients

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Pastry

2 cups 00 bread flour

1 cup Unsalted butter

1 tbs Cold water

1 tsp Celtic sea salt

1 unit Egg (for egg wash)

Terrine Filling

1 lb Ground pork

1 lb Ground beef

1 tsp Pâté spices (thyme, nutmeg, etc.)

1 tsp Celtic sea salt

1 tsp black pepper

1 unit Onion, finely chopped

2 cloves Garlic, minced

1 unit Egg

1 cup Heavy cream

1/2 cups Dried fruits (optional)

Method

Pastry Preparation

Make the Pastry Dough

In a large bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in cold water until dough forms. Wrap in plastic and refrigerate for 30 minutes.

Roll out the Pastry

On a floured surface, roll out the dough to fit a loaf pan. Reserve some for the top crust.

Terrine Filling Preparation

Prepare the Filling

In a mixing bowl, combine ground pork, ground beef, onion, garlic, egg, heavy cream, and spices. Mix well until fully incorporated.

Assemble and Bake

Assemble the Pâté

Preheat oven to 350°F (175°C). Press the rolled out pastry into the loaf pan, leaving excess hanging over the edges. Fill with the meat mixture. Fold the excess pastry over the top and seal.

Bake the Pâté

Brush the top with egg wash. Bake for 1 hour or until the internal temperature reaches 160°F (70°C). Let cool before removing from the pan.