Pâté en Croûte – Paté in a Pastry Case

       Serves 10-12


       2 Lbs (1 kg) pie pastry
       1 heaped Tbs (20 g) butter
       14 oz (400 g) fresh belly of pork
       1 Lb (500 g) spare rib of pork
       1½ oz (30 g) shelled pistachios
       2 garlic cloves, finely chopped
       ½ tsp marjoram, finely chopped
       Salt, white pepper
       14 oz (400 g) knuckle of pork
       6 sheets gelatin
       2½ cups (500 ml) veal stock
       1 large pinch nutmeg
       1 large pinch ground cloves
       ¼ cup (50 ml) Madera


  • The firm pastry is made from flour, butter, lard, oil, egg, a little salt, and cold water.
  • Roll out the dough; grease a rectangular tin with the butter and line it completely with the pastry.
  • To make the stuffing, grind half of the belly of pork and half of the pork, and mix it thoroughly with the garlic, pistachios, marjoram, a little pepper, and 2 tsp salt.
  • Cut the knuckle of pork into largish cubes and the remaining belly of pork and spare rib into smaller cubes; season well with salt.
  • Starting with the stuffing, put alternating layers of stuffing and meat cubes evenly into the lined tin.
  • Fold the pastry slightly inwards at the top, but without covering the filling.
  • Bake in the oven at temperature of 400 °F (200 °C) for about 90 minutes.
  • Soak the gelatin in cold water. Heat up the veal stock, season to taste with Madeira, nutmeg, and cloves and then thicken with the gelatin. Pour over the pâté and leave to cool.