Entree: France – Lyonnais – Pâté en Croûte (Baked terrine of seasoned meats and aspic enclosed in a flaky pastry crust)

Serving Size: 8

Approximate Time

Prep 2 hrs

Cook 1 hr 30 min

Additional 8 hrs

Total 12 hrs

Ingredients

- For the pastry: 2 1/2 cups (312 g) all-purpose flour
- 1 cup (226 g) unsalted butter, cold and cubed
- 1 tsp (5 g) kosher salt
- 2 tbsp (25 g) granulated sugar
- 1/3 cup (80 ml) ice water, plus more as needed
- 1 large egg (approx. 50 g) for pastry wash
- For the forcemeat: 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch pieces
- 8 oz (225 g) pork belly, skin removed, cut into 1-inch pieces
- 8 oz (225 g) veal shoulder or lean beef, cut into 1-inch pieces
- 6 oz (170 g) chicken livers, cleaned and trimmed
- 6 oz (170 g) pork fatback or pancetta, diced
- 2 large eggs (approx. 100 g)
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) Cognac or brandy
- 1 1/2 tsp (3 g) kosher salt
- 1 tsp (2 g) ground white pepper
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (2 g) finely chopped fresh thyme leaves
- 1/3 cup (50 g) shelled pistachios, optional
- 4 slices (about 4 oz / 110 g) cooked ham or jambon de Paris, thinly sliced (for layering)
- For the aspic: 1 cup (240 ml) strong chicken or veal stock, clarified
- 1 1/2 tsp (4 g) powdered gelatin
- 1 tbsp (15 ml) cold water (for blooming gelatin)
- Finishing: additional 1 large egg (approx. 50 g) beaten for egg wash

Instructions

1. Make the pastry: In a large bowl, mix flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water a tablespoon at a time until dough comes together. Form into two disks, wrap, and chill at least 1 hour.
2. Prepare forcemeat: Pass pork shoulder, pork belly, veal, and fatback through a coarse grinder, then once through a fine plate (or finely chop by knife). In a bowl, combine ground meats, chopped chicken livers, eggs, cream, Cognac, salt, white pepper, nutmeg, and thyme. Mix until cohesive but not overworked; fold in pistachios if using. Chill until firm.
3. Preheat oven to 375°F (190°C). Roll one pastry disk to line a standard 9x5-inch (23x13 cm) loaf terrine tin, leaving an overhang. Line with a strip of parchment if desired.
4. Layering: Place a thin layer of forcemeat in the bottom, add a layer of ham slices, press another layer of forcemeat, and repeat, leaving about 1/2 inch (1 cm) gap at top. Smooth surface.
5. Roll second pastry disk to form the top lid. Brush edges with beaten egg and seal top pastry to base, trimming excess. Crimp edges and cut steam vents in top. Brush entire surface with egg wash.
6. Bake on a baking sheet for 75–90 minutes until pastry is deep golden and internal temperature of the center reaches 160°F (71°C). If pastry browns too quickly, tent with foil.
7. While pâté bakes, bloom gelatin: sprinkle gelatin over 1 tbsp (15 ml) cold water and let sit 5 minutes. Warm 1 cup (240 ml) clarified stock and whisk in bloomed gelatin until dissolved; cool to room temperature but not set.
8. Cool pâté slightly in tin (about 30 minutes), then remove and place on a rack. When cool enough to handle but still slightly warm, pour cooled aspic through the steam vents until it fills gaps. Refrigerate uncovered until fully chilled and aspic is set, at least 6 hours or overnight.
9. To serve, remove from refrigerator 20–30 minutes before slicing. Slice with a sharp serrated knife and serve with cornichons, mustard, and a simple green salad.