Pâté en Croûte

Ingredients

• 500g ground pork shoulder
• 300g pork liver, finely chopped
• 150g bacon, finely chopped
• 2 shallots, minced
• 2 garlic cloves, minced
• 60 ml (1/4 cup) brandy
• 1 egg
• 1 tbsp salt
• 1 tsp black pepper
• 1/2 tsp ground allspice
• 2 sprigs thyme, leaves only
• 500g (4 cups) all-purpose flour
• 1 tsp salt
• 200g lard, melted
• 180 ml (3/4 cup) hot water
• 1 egg, beaten, for glazing
• 500 ml (2 cups) strong pork or chicken stock
• 2 gelatin sheets, softened in cold water

Before you cook

• Combine the ground pork, chopped liver, bacon, shallots, garlic, brandy, egg, salt, pepper, allspice, and thyme in a large bowl and mix thoroughly by hand.
• Cover the forcemeat and refrigerate it overnight to let the flavors meld.
• The next day, whisk the flour and salt together in a large bowl for the crust.
• Melt the lard in the hot water and pour it into the flour, stirring with a wooden spoon until a smooth, pliable dough forms.
• Let the dough rest, wrapped, at room temperature for 20 minutes.

Steps

1. Preheat the oven to 220°C (425°F).
2. Roll out two-thirds of the dough and line a loaf-shaped terrine mold, leaving an overhang of about 2cm on all sides.
3. Press the chilled forcemeat firmly into the lined mold, packing it tightly to remove air pockets.
4. Roll out the remaining dough and lay it over the top of the filling as a lid.
5. Fold the overhanging edges up and over the lid, pinching to seal all the way around.
6. Cut a small vent hole in the center of the lid and insert a small rolled foil chimney to keep it open.
7. Brush the top of the pastry with the beaten egg.
8. Bake for 15 minutes.
9. Lower the oven temperature to 180°C (350°F).
10. Continue baking for 35 minutes, until the crust is deep golden and the internal temperature of the filling reaches 70°C (160°F).
11. Remove the pâté from the oven and let it cool completely in the mold, about 2 hours.
12. Warm the stock gently and dissolve the softened gelatin sheets into it.
13. Let the stock cool until just warm, then slowly pour it through the vent hole until it stops absorbing.
14. Refrigerate the pâté for at least 8 hours, until the aspic is fully set.
15. Unmold the pâté and slice it into thick slices with a sharp knife.
16. Serve cold with cornichons and mustard.