Bon appétit | Pâté in Pastry – Pâté en croute - EastLife
Pâté en croûte—or pâté-croûte in Lyon and the Champagne region – is meat and stuffing encased in pie dough (shortcrust pastry). It’s a glorious addition to a bu
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 eastlife.co.nz.
Ingredients
- 4¼ cups (500g) all-purpose (plain) flour, plus extra for dusting
- scant 1 cup (200g) chilled butter, diced, plus extra for greasing
- 2 tsp salt
- 2/3 cup (150ml) ice-cold water, to bind the dough
- 200g thin bacon slices (rashers)
- 1½-2½ cups (400g) stuffing of your choice
- 300g ham, sliced
- 300g veal, cut into strips
- 1 egg yolk, whisked, to glaze
- salt and pepper
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