Pâté en croûte

Name: Pâté en croûte
Cuisine: french
Ingredients: 500 g pork shoulder, diced; 200 g veal shoulder, diced; 150 g pork fatback, diced; 1 small onion, finely chopped; 2 cloves garlic, minced; 100 g button mushrooms, finely chopped; 2 tbsp brandy; 1 tsp fresh thyme leaves; 1 tsp fresh rosemary, minced; 1 egg, beaten (for binding); Salt and freshly ground black pepper, to taste; 1 sheet puff pastry (≈ 300 g); 1 egg yolk, beaten (for glaze)

Ingredients

500 g pork shoulder, diced
200 g veal shoulder, diced
150 g pork fatback, diced
1 small onion, finely chopped
2 cloves garlic, minced
100 g button mushrooms, finely chopped
2 tbsp brandy
1 tsp fresh thyme leaves
1 tsp fresh rosemary, minced
1 egg, beaten (for binding)
Salt and freshly ground black pepper, to taste
1 sheet puff pastry (≈ 300 g)
1 egg yolk, beaten (for glaze)

Instructions

11. Preheat oven to 200°C (390°F) and line a baking sheet with parchment paper.
22. In a skillet, render the pork fatback over medium heat, then add pork and veal and brown lightly.
33. Add onion, garlic, and mushrooms; sauté until softened, deglaze with brandy, stir in thyme and rosemary, season, and let the mixture cool.
44. Combine the cooled meat mixture with the beaten egg, adjusting salt and pepper as needed.
55. Roll out the puff pastry into a rectangle large enough to encase the filling, leaving a margin.
66. Place the meat mixture in the centre, fold the pastry over, seal the edges, trim excess, and brush the top with beaten egg yolk.
77. Bake for 35‑40 minutes until the crust is golden, then rest 10 minutes before slicing.

Source: llm-generated