This is one of the easier recipes for Pâté en Croute we ever tried. While the more complex recipes produce more complex flavors, this one produces simple, yet outstanding results. Be creative and adapt this one to your tastes.
- 1 pound streaky bacon (thick cut bacon, not smoked)
- 1/2 pound chicken livers, cleaned
- 1 onion, peeled and finely chopped
- 1 garlic clove, crushed with 1/2 teaspoon salt
- 2 Tablespoons fresh white breadcrumbs
- 3 Tablespoons Brandy
- 1 teaspoon grated nutmeg
- freshly ground black pepper
- 7 1/2 ounces packet frozen puff pastry, thawed
- 1 egg, beaten
- Remove and discard the rinds from all but six rashers of the bacon, reserving these for lining the pate tin. Mince the rindless bacon together with the chicken livers then transfer to a mixing bowl. Stir in the remaining ingredients with black pepper to taste.
- Stretch the reserved bacon rashers with the blade of a knife and use to line the base and sides of a 2 pounds loaf tin or 1 litre (2 pints) terrine or pate dish, reserving two rashers for the top.
- Spoon in the pate mixture and place the two reserved rashers on the top. Cover with foil. Stand the tin in a bain marie of hot water and bake in a moderate oven (180 degrees C/350 degrees F or Gas Mark 4) for 45 minutes, or until the juices are just faintly pink and the pate has shrunk away from the sides of the tin.
- Pour off the excess fat. Remove the pate from the bain marie and leave to cool for 15 minutes.
- Meanwhile, roll out the dough thinly. Remove the pate from the tin or dish, brush with some of the beaten egg and cover the pate with the dough, sealing the edges well with beaten egg.
- Use the dough trimmings to decorate the top and sides. Brush all over the pastry case with the remaining beaten egg, place on a dampened baking sheet and bake in a fairly hot oven (200 degrees C/400 degrees F or Gas Mark 6) for a further 30 minutes or until the pastry is golden-brown.
- Remove from the oven, transfer to a serving platter and allow to become completely cold before serving.
- Pate baked in a puff pastry crust makes a spectacular start to any meal. The pastry trimmings can be used to make an attractive decoration on the top and sides. Flowers and leaves look especially attractive.
Serve with croutons, bread, melba toast and cornichons or gherkins for a unique appetizer. Garnish with finely chopped chicken aspic.
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