Un pâté en croûte d'exception fabriqué au Pays basque

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil reduces saturated fat while providing moisture.

chicken liver

🥗Healthier: tofu

💰Cheaper: ground turkey

Tofu offers a plant-based option, while ground turkey is more affordable.

brandy

🥗Healthier: apple cider vinegar

💰Cheaper: white wine

Apple cider vinegar adds acidity without the alcohol.

gelatin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Agar-agar is a plant-based alternative for thickening.

Prepare the filling by grinding pork shoulder, pork fat, and chicken liver in a food processor until smooth.

Sauté onion and garlic in a pan until translucent, about 3-4 minutes.

Add thyme, bay leaves, black pepper, and salt to the mixture; blend well.

Incorporate brandy into the meat mixture and blend until combined.

Fold in chopped mushrooms and parsley for added texture and flavor.

Chill the filling in the refrigerator for at least 1 hour to firm up.

Roll out puff pastry on a floured surface to fit a loaf pan.

Line the loaf pan with pastry, leaving excess hanging over the edges.

Fill the pastry with the chilled meat mixture, pressing down to eliminate air pockets.

Fold the pastry over the top of the filling and seal the edges tightly.

Brush the top with beaten egg for a golden finish.

Cut a small vent in the top to allow steam to escape during baking.

Bake in a preheated oven at 375°F (190°C) for 45-50 minutes until golden brown.

Let cool for 15 minutes before removing from the pan and slicing.

Cooking Techniques

Spice Level:

Allergens