Recipe

Pate En Croute Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 3 months, 1 week ago This was one of the first real "fancy" things I ever made and it's one of my favorite appetizer to make to this day. Creating the designs in the dough is my favorite part :-) Prep:20m Cook:45m Servings:12	Luisascater
	pate en croute fancy

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trigger

lunasea

jimrug1

elgab89

notyourmom

Ingredients

Pastry:

2 1/4 cups all-purpose flour

3/4 cup butter

1 large egg

3 tablespoons sour cream

1/2 teaspoon salt

Filling:

3/4 pound ground beef

3/4 pound ground pork

3/4 pound ground veal

1 cup chopped mushrooms

1 cup shredded Gruyere cheese (or good swiss like Emmentaler)

1/2 cup chopped onion

1/2 cup chopped fresh parsley & thyme

kosher salt & freshly cracked black pepper to taste

4 large egg yolks, beaten

Sour cream for accompaniment

Fresh dill for accompaniment

Directions

For Filling: Brown meat in large skillet. Do not overcook. Add remaining filling ingredients, cool slightly. Drain off excess liquid.

For Pastry: Place flour and salt in large bowl. Cut in butter, egg and sour cream. Form into a soft ball. Chill.

Assembly: Roll out dough into rectangle. Center 1/2 of pastry in middle of a greased baking sheet. Place meat loaf on pastry in center. Fold pastry over filling and seal edges with a fork. Save some pastry trimmings and cut into long pieces 1/2-inch wide. Brush crust with egg wash (1 egg and 2 tablespoons cream). Cross pastry strips across crust. Brush all with egg wash.

Bake at 375*F (190*C) until golden brown, about 45 minutes.

Serve at room temperature with sour cream and fresh dill

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Comments

22566 3 months, 1 week ago said:
A really nice sounding recipe.

Thank-you

elgab89 3 months, 1 week ago said:
Beautiful, beautiful, beautiful! What else can be said!

notyourmomma 3 months, 1 week ago said:
I love anything en croute! And pate is a wonderful dish prepared this way.

turtle66 3 months, 1 week ago said:
Notyourmomma took the words right out of my mouth on this one...whether sweet or savorie..............................Gr8t post

jimrug1 1 month, 2 weeks ago said:
Your photo has my mouth watering and the recipe sounds delicious... Jim

lunasea 1 month, 2 weeks ago said:
Outstanding - and delicious! I want some right now.... You get a high 5 from me and I tagged you for beauty. That picture is great. Thanks so much. :) Vickie

trigger 1 month, 2 weeks ago said:
A great entry for the Monthly contest, most of all a great recipe to begin with.
Love the detailed work on your crust
Flagged as beautiful
Five forks from me thank you
Michael

elgab89 2 weeks, 4 days ago said:
******************************************************
THIS IS A BLUE RIBBON RECIPE
******************************************************
THIS RECIPE HAS WON THE October Appetizer - Fall Pate Contest:
BEST RECIPE

AND

BEST PRESENTATION

****** CONGRATULATIONS TO LUISASCATERING ******

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Alterations

luisascatering 3 months, 1 week ago said:
You can leave out the veal and just slightly increase the other meat amounts. You can use left over pot roast, meat from pork chops, roast chicken---just grind it up in the food processor. I have even made this with leftover turkey meat from Thanksgiving... delicious!

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