Pate En Croute

Pate En Croute

The pate is usually served as entree. But in a smaller form, it can be served as an appetizer: it is then the pate cocktail.


  • 1 kg flour type 45
  • 500g softened butter cut into small pieces
  • 2 eggs
  • 1 glass of warm water
  • 15 grams of salt dissolved in a glass of water
  • 750 gr of lean veal in lanyard
  • 450 gr boneless pork loin
  • 450 gr of ham heel (not too fat)
  • 2 eggs
  • Nutmeg
  • 4 spices
  • 8 tablespoons Cognac
  • Salt
  • Pepper


  1. Prepare the marinade 2 hours in advance.
  2. Start by cutting the 750 gr veal slices. The strips should be fine and regular
  3. First add 16g per kg of salt, 12 gr for 750gr veal, a little nutmeg, white pepper 3g.
  4. Then add 8 tablespoons Cognac, mix well and marinate for 2 hours.
  5. Cut the ham 450gr heel and 450gr pork loin boneless pieces. Mince it with a grid with large holes (grid minced meat).
  6. Add 2 eggs, a little spice 4, 7gr of salt (16g per kilo but only pork loin, ham was salty enough by nature).  
  7. Mix everything together to get a fine and homogeneous farce.
  8. Butter the molds generously (if possible tins). Spread the dough and line to cover the inside of the molds homogeneously with 3mm thick layer.
  9. Practice in 3 steps: a first long side, with a small side and a 2cm overhang on the long side, a second side, with the other narrow side and an overhang on the long side of 2cm,
  10. Begin to fill the bottom with stuffing, with a layer of 1 cm, then the veal over 2cm centimeters, then again the stuffing 1 cm, 2cm of veal, complete with stuffing on a final cm (7cm is the ideal depth for the pate)
  11. Place the pastry lid, fold the overhanging top and pinch well to seal all (seal the edges).
  12. Draw a pattern on the lid without piercing the dough.
  13. Make a hole in the lid and insert a foil vent.
  14. Add a little water (one teaspoon) with an egg yolk and mix, paint the cover and edges.
  15. Bake in hot oven (oven with fan heat if possible), thermostat 7 for 1 hour
  16. Once finished cooking and the pie-crust is cooled, pour some jelly though the vent, and put in the fridge.
  17. The next morning to unmold the pie-crust.