Pâté en Croûte Recipe - Great British Chefs

Ingredients

• 2.2kg plain flour
• 800g of lard
• 880ml of water
• 4 eggs
• 800g of pork shoulder, coarsely minced (ask your butcher)
• 325g of smoked pancetta, finely diced
• 200g of pork loin, finely diced
• 1/2 lobe of foie gras, deviened
• 1/2 bunch of sage, leaves picked and finely chopped
• 30g of garlic cloves, finely chopped
• 1 pinch of pink salt, (the curing kind, not the Himalayan one)
• 1 pinch of ground white pepper
• 1 egg, beaten with a pinch of salt for egg wash
• 700ml of beef tea (see recipe description), or best-quality beef stock
• 14 bronze gelatine leaves