L'art du pâté-croûte par le chef Frédéric Le Guen-Geffroy

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: shortcrust pastry

Shortcrust is easier to make and less flaky.

ground veal

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground beef is more affordable and widely available.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative.

Prepare the puff pastry by rolling it out to fit a loaf pan.

Preheat the oven to 375°F (190°C).

In a skillet, sauté onion and garlic until translucent, about 5 minutes.

In a bowl, combine ground pork, ground veal, and bacon, mixing well.

Add sautéed onion, garlic, thyme, bay leaf, salt, and black pepper to the meat mixture.

Pour in white wine and mix until fully incorporated.

Fold in chopped mushrooms and parsley for added flavor.

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

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

Cover the filling with the overhanging pastry and seal the edges.

Make a small slit in the top to allow steam to escape during baking.

Brush the pastry with beaten egg for a golden finish.

Bake in the preheated oven for 45-50 minutes, until the pastry is golden brown.

Let the pâté-croûte cool slightly before removing it from the pan.

Serve warm or at room temperature, sliced into portions.

Cooking Techniques

Spice Level:

Allergens