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Pâté en croûte
Photo: Benoît Prieur, Wikimedia Commons, CC0 (cropped)

Meat Dishes · Recipe No. 132

Pate (en croute)

Pate (en croute) made with lambs livers, chicken livers, pork escalope and smoked bacon. The recipe serves 12; change the portions and units below and the amounts update.

  • Serves 12

Method

  1. Grease & line pate mold with pastry of terrine with rosemary, juniper berries & streaky bacon.

  2. Fry strips of smoked bacon for a minute.

  3. Add liver and pork and cook for another minute.

  4. Add onions, herbs, garlic and seasonings.

  5. Add wine and cook for two minutes.

  6. Mince finely and add cream and bread crumbs.

  7. Put in pastry with peppers and cook for 220 for 15mins then 180 45mins.

  8. Serve garnished with gherkin fan, lambs lettuce lemon wedge, confit, toast & butter.

Tip: tap a step to tick it off as you cook.

Shopping list for 12 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Baking

Wine & drinks

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR132”.