Pâté in a Pastry Crust
A well-made pate in pastry crust is one of the glories of traditional French cooking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Oven
- Refrigerator
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Whisk
- Measuring cup
- Measuring spoon
- Cookie cutter
Ingredients
- 8 oz. smoked bacon
- 1 (12-oz.) duck breast, fat removed
- 2 (6-oz.) chicken breasts
- 3 tbsp. olive oil
- 1 cup Sancerre or other dry, acidic white wine
- 1 tsp. crushed coriander seeds
- 1⁄2 tsp. nutmeg
- 2 tsp. thyme leaves
- 1⁄4 cup chopped chervil
- 1⁄4 cup chopped chives
- 3 eggs
- 2 tbsp. crème fraîche
- Salt
- freshly ground black pepper
- 1⁄2 cup flour
- 1 lb. frozen puff pastry, defrosted but cold
- 3 hard-cooked eggs, peeled
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