Pate In Crust 1

This Pate In Crust is a sophisticated take on the classic meat pie, combining layers of seasoned ground pork, brandy-marinated chicken breast, and savory sliced ham. The mixture is encased in a delicate plain pastry shell that bakes to a golden brown, sealing in the rich juices and aromatic herbs. The brandy adds a subtle depth of flavor that complements the savory meats perfectly. Ideal for holiday gatherings, dinner parties, or as an impressive centerpiece for a charcuterie board, this dish offers a luxurious texture and hearty satisfaction. Serve warm with crusty bread or chilled as a sliceable pt for an elegant appetizer experience.

Cuisine: Global

Courses: Appetisers

Difficulty: Advanced

Servings: 8

Calories: 1098.3

Description

This Pate In Crust is a sophisticated take on the classic meat pie, combining layers of seasoned ground pork, brandy-marinated chicken breast, and savory sliced ham. The mixture is encased in a delicate plain pastry shell that bakes to a golden brown, sealing in the rich juices and aromatic herbs. The brandy adds a subtle depth of flavor that complements the savory meats perfectly. Ideal for holiday gatherings, dinner parties, or as an impressive centerpiece for a charcuterie board, this dish offers a luxurious texture and hearty satisfaction. Serve warm with crusty bread or chilled as a sliceable pt for an elegant appetizer experience.

Ingredients

1 ea RECIPE PLAIN PASTRY
1/2 pound CHICKEN BREAST MEAT (SLICED
2 ounce BRANDY (FOR CHICKEN)
2 ounce BRANDY (FOR PORK)
1 pound GROUND PORK
1/4 teaspoon SALT
1/4 teaspoon BLACK PEPPER
3 ounce COOKED HAM (SLICED IN LONG,
1 ea EGG
1/2 pound CRACKERS

Directions

1
Marinate sliced chicken breast in 2 ounces of brandy for 2 to 3 hours.
2
In a small bowl, thoroughly mix ground pork, 2 ounces of brandy, salt, and black pepper.
3
Preheat oven to 350F (175C).
4
Roll 3/4 of the pastry dough on a floured surface to 1/8 inch thickness.
5
Line the bottom and sides of a loaf pan with the rolled pastry shell, leaving about 1/2 inch of extra dough extending over the sides.
6
Press half of the pork mixture evenly onto the bottom of the pastry-lined pan.
7
Layer the marinated chicken pieces over the pork and pour the remaining marinade on top.
8
Arrange the sliced ham over the chicken layer.
9
Cover the ham with the remaining pork mixture.
10
Roll the remaining 1/4 of the pastry to 1/8 inch thickness and place it over the top of the pan to cover the filling.
11
Crimp the edges of the top and bottom pastry layers together to seal securely.
12
Beat the egg and brush it evenly over the top of the pastry.
13
Bake for 45 to 60 minutes, or until the pastry is golden brown and cooked through.
14
Let cool in the pan for 10 minutes before removing and slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1098.3kcal

% Daily Value *
Total Fat 40.2g62%
Saturated Fat 12.7g64%
Cholesterol 268.3mg90%
Sodium 2895.1mg121%
Total Carbohydrate 48.0g16%
Dietary Fiber 1.7g7%
Sugars 3.4g
Protein 76.9g154%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the pate to cool completely before slicing for clean edges, or serve warm for a softer texture.

The crackers listed in the ingredients can be served alongside the pate as a vehicle for scooping or as a garnish.

For best results, use a standard 9x5 inch loaf pan. If using a different size, adjust baking time accordingly.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or serve cold.

Keywords: pate, crust, chicken, pork, ham, brandy, pastry, appetizer, savory, pie, baked, meat, dinner party, holiday, flaky, golden

Read it online: https://www.chefs-mate.com/recipe/pate-in-crust-1/