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.
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
- In a large bowl, combine the ground pork, chicken livers, onions, garlic, parsley, thyme, allspice, salt, and pepper. Mix well.
- Gradually add the brandy to the meat mixture, stirring until fully incorporated.
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry on a floured surface and place the meat mixture in the center, shaping it into a log.
- Wrap the pastry around the meat, sealing the edges and brushing the top with the beaten egg.
- 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.
- 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