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Pate en Croute


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Ingredients

10 portion(s)

Pastry

  • 380 g plain flour
  • 170 g butter
  • 1 tsp salt
  • 90 g water, chilled

Pate

  • 2 tbsp flat-leaf parsley leaves
  • 900 g pork, 2 cm diced
  • 1-2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 2 tsp cognac
  • 100 g mushrooms, cleaned, sliced
  • 3 long rashers rindless bacon
  • 1 Egg, lightly beaten, to brush

Madeira Jelly

  • 6 sheets titanium strength gelatine
  • 200 g Madeira wine
  • 130 g water
  • 30 g maple syrup, to taste
  • 1 tsp white wine vinegar
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Recipe's preparation

    Pastry
  1.  

    Place all pastry ingredients into mixing bowl and knead  3 min/closed lid/Interval. Wrap in a ThermoMat or plastic wrap and place into the refrigerator until required.

  2. Pate
  3.  

    Place parsley in mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.

  4.  

    Add diced pork in 3 batches, chopping 10 sec/speed 7 each time. Scrape down sides of bowl.

  5.  

    Add salt, pepper, cognac and mushrooms and mix 50 sec/Reverse/speed 3.

  6.  

    Preheat the oven to 180°C. Line a loaf tin with wet, well-wrung baking paper. Roll out  ¾ of the pastry and use to line loaf tin, so that pastry hangs 1 cm over each side of the tin. Ensure the pastry is not torn or pierced in any way.

  7.  

    Using the rashers of bacon, line the bottom of the loaf tin ensuring rasher end are left hanging over the edges of tin.

  8.  

    Pour in paté mixture, press into place and fold rasher ends across the top to encase paté. Fold the 1 cm of excess pastry over the top of the bacon. Roll out remaining ¼ of pastry, place over the top and seal the edges by pressing or twisting. Liberally brush the top of the pastry with the lightly beaten egg.

  9.  

    Using a sharp knife, make two incisions in the top of the pastry. Fold two pieces of aluminium foil to form circular chimney-like vents and insert into the two incisions, or alternatively insert 2 pie vents into incision in the top of pastry. These vents are designed to funnel out any excess steam or moisture during the cooking process to ensure your pastry is crisp. Bake in oven for 1 hour 15 minutes or until pastry is golden.

  10.  

    Leave pastry and paté to cool completely and then place into the refrigerator with vents still in place.

  11. Madeira Jelly
  12.  

    Place gelatine sheets into a bowl of cool water to soak (bloom) for 5 to 10 minutes.

  13.  

    Place Madeira, water, maple syrup and vinegar in the mixing bowl and heat 3 min/Varoma/speed 2.

  14.  

    Add the gelatine leaves and mix 20 sec/speed 2. Set aside until cooled.

  15.  

    Once cooled, place jelly into a pouring jug then, very carefully, pour into the cooled pastry using the aluminium vents still inserted in the pastry casing. Remove vents.

  16.  

    Place in the refrigerator for 3 – 4 hours, before removing paté from loaf tin. Slice into 2 cm slices and serve cool.

  17.  

    This is the perfect dish for adults to share at your next summer picnic.


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Accessories you need

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Tip

This is the perfect dish for adults to share at your next summer picnic.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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