ingredients magazine
pate en croute dough recipe
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prep for pate en croute

This Pate en Croute recipe is mainly meat and spices. Though traditionally made with duck liver, we used chicken liver for convenience.

Start by preparing all of the meat for the forcemeat portion. Sear chicken livers in alcohol of your choosing. Rough chop your bacon, chicken breast, lean duck meat, and duck fat. Add this to your food processor or blender with seared chicken livers and blend till smooth. Add chopped fresh spices to blender: 2 Tablespoons each fine chopped of rosemary, tarragon, and marjoram. Also, 1/2 Tablespoon of dry sage, 1 teaspoon clove, salt and pepper. Add in your heavy cream while blending. Place forcemeat in refrigerator to cool.

Slice and sear solid meats in alcohol. Let cool.

The dough is fairly basic. Use hands or a dough hook to incorporate ingredients. Mix your dry ingredients together, and then add your liquid, eggs, and lastly, room temperature butter.

Knead your dough on floured surface for about 10 to 15 minutes or until it rolls out dry. See picture 4 below.

Reference pictures 5 through 7 for dough cutting. Once you’ve rolled out your dough, place your meat pan gently over the dough and cut out as pictures have instructed.

The large piece will be 12 inch by 10 inch, the two smaller pieces 6 inches by 5 inches. Using egg wash as glue,  connect dough edges to assemble. Pack your mold with layers of forcemeat then solid meats as demonstrated in pictures 8 through 12.

ingredients magazine slc