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Pate en Croute recipe

Pastry enrobed meatloaf served at roomtemperature with sour cream and fresh dill.

Recipe: Pate en Croute

2 1/4 cups all-purpose flour
3/4 cup butter
1 large egg
3 tablespoons sour cream
1/2 teaspoon saltFilling:
3/4 pound ground beef
3/4 pound ground pork
3/4 pound ground veal
1 cup chopped mushrooms
1 cup shredded Gruyere cheese
1/2 cup chopped onion
1/2 cup chopped fresh parsley
4 large egg yolks, beaten
Sour cream for accompaniment
Fresh dill for accompaniment

  • 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 largebowl. 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. Placemeat loaf on pastry in center. Fold pastry over filling and sealedges with a fork. Save some pastry trimmings and cut into longpieces 1/2-inch wide. Brush crust with egg wash (1 egg and 2tablespoons cream). Cross pastry strips across crust. Brush allwith egg wash.
  • Bake at 375°F (190°C) until goldenbrown, about 40 minutes.
  • Serve at room temperature with sour creamand fresh dill.

    Serves 12 to 14 as an appetizer.

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