Rabbit pâté en croûte - Great British Chefs

Ingredients

• 90g of water
• 10g of white wine vinegar
• 1 medium egg
• 14g of fine salt
• 4g of caster sugar
• 315g of unsalted butter
• 350g of soft flour
• 175g of potato starch
• 1/4 white onion, finely diced
• 50g of unsalted butter
• 800g of minced rabbit, from rabbit legs
• 200g of pork mince
• 4 rabbit loins, two left whole, two diced
• 20g of verjus
• 1 dash of cider vinegar
• 1 sprig of rosemary, leaves diced
• 1 pinch of ground white pepper
• 1 pinch of ground ginger
• 1 pinch of ground nutmeg
• 1 pinch of ground cloves
• fine salt
• 250g of Granny Smith apple, diced
• 250g of conference pear, diced
• 150g of onion, diced
• 2g of ground coriander
• 2g of paprika
• 2g of mixed spice
• 2g of salt
• 70g of soft light brown sugar
• 100g of malt vinegar, artisan if possible
• 500ml of chicken stock
• 6 gelatine leaves
• nasturtium leaves