Pâté en Croute Rustique


Pâté en Croute Rustique

Servings 20
Total Time 3 hours



  • 1 Kilograms(2 pounds) Pork chop (no bone)
  • 500 Grams(1 pound) Pork Neck (fatty part)
  • 350 Grams(12 oz) Chicken Breast
  • 30 Grams(1 oz) Salt
  • 10 Grams(1/3o z) Sugar
  • 5 Grams(0.18 oz) Black Pepper
  • 4 Tablespoons Cognac
  • 4 Tablespoons Port Wine


  • 250 Grams(½ pound) Chicken Livers
  • 1 Teaspoons Salt
  • 3 Tablespoons Lemon Juice
  • 1 pinch Sugar
  • to taste Pepper
  • 1 (see recipe) Prepare Easy Pie Crust


  • 2 Shallots
  • 2 Tablespoons Parsley
  • 2 Egg Yolk (for egg wash)
  • 2 Tablespoons Pistachio
  • 250 Milliliters(2 cups) Instant Madera Gelée


  • Cut the first part of the meat in small cubes, add the first part of the ingredients. Mix well and reserve in the fridge.
  • Cut the livers in half, add lemon juice and the other ingredients and reserve in the fridge.
  • The next day, peel and cut the shallots, chop parsley, sauteed the livers in oil and butter for 2 to 3 minutes on high heat, add the shallots and parsley and sauté 1 more minutes, remove and reserve.
  • Roll out the dough into 1 large rectangle, fill up the mold, then make the 2 squares for the ends, and a large rectangle for the top.
  • Fill up the mold half-way up with the first part of the meat, press well, add the livers to make a layer, add the rest of the meats, press well again. Put the top rectangle and make 3 chimneys. Brush with the egg yolks.
  • Reserve in the fridge for 2 hours. Heat your oven at 225ºC (450ºF), and cook the pâté for 30 minutes, then lower the temperature to 180ºC (325ºF) for 20 minutes. Remove and let cool down 4 hours. Make the gelee, pour through the chimneys. reserve in the fridge before serving, preferably 48 hours.

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