Lyonnaise-style Pâté En Croûte

Indulge in the rich and savory flavors of Lyonnaise cuisine with this exquisite Lyonnaise-style Pâté en Croûte. This traditional French dish features a delectable combination of seasoned meat encased in a flaky pastry crust, creating a stunning centerpiece for any special occasion or gathering.

Lyonnaise-style Pâté En Croûte

Ingredients

  • 1 lb ground pork
  • 1/2 lb chicken livers, finely chopped
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1/4 cup chopped parsley
  • 1 tsp dried thyme
  • 1/2 tsp ground allspice
  • Salt and pepper to taste
  • 1/4 cup brandy
  • 1 sheet puff pastry
  • 1 egg, beaten (for egg wash)

Instructions

  1. In a large bowl, combine the ground pork, chicken livers, onions, garlic, parsley, thyme, allspice, salt, and pepper. Mix well.
  2. Gradually add the brandy to the meat mixture, stirring until fully incorporated.
  3. Preheat the oven to 375°F (190°C).
  4. Roll out the puff pastry on a floured surface and place the meat mixture in the center, shaping it into a log.
  5. Wrap the pastry around the meat, sealing the edges and brushing the top with the beaten egg.
  6. Place the Pâté en Croûte on a baking sheet and bake for 50-60 minutes, or until the pastry is golden brown and the meat is cooked through.
  7. Allow the Pâté en Croûte to cool for a few minutes before slicing and serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
15g
Fat
25g

Supplies

Baking sheet Pastry brush

Tools

Rolling pin Large mixing bowl

Serving suggestions

Serve the Pâté en Croûte with a side of tangy cornichons, Dijon mustard, and a crisp green salad for a delightful appetizer or light meal.

Tips & tricks

For a more intense flavor, you can marinate the meat mixture in the refrigerator for a few hours before assembling and baking the Pâté en Croûte.

Cost

$20