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Guidelines for Making a pâté en croûte

(a) Collapsible molds are used to make pâtés en croûte because they can be removed from the
mold without damaging it. Assemble the mold and grease the inside well.

Making a pâté en croute

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(b) Lightly roll the pastry into a rectangle, keeping it thick.

Making a pâté en croute

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(c) Work the dough into a boat shape. Dust heavily with flour and fold the dough lengthwise to make a pocket.

Making a pâté en croute

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(d) Roll the double thickness of dough into a rectangle the size of the mold. Open the pocket.

Making a pâté en croute

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(e) Fit the dough into the mold. Carefully work it to fit snugly. A ball of dough dipped in flour helps
fit the dough into the corners without tearing it.

Making a pâté en croute

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(f) Partially fill the mold with forcemeat and arrange the garnish according to the instructions in the specific recipe.

Making a pâté en croute

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(g) Finish filling the mold, mounding the forcemeat slightly.

Making a pâté en croute

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(h) Fold the ends and then sides of the dough over the top of the forcemeat, trimming the dough so it
meets in the middle. Eggwash the dough.

Making a pâté en croute

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(i) Roll out and cut the top pastry and fit it in place, making sure it is sealed well to the dough
below it. Eggwash. Make holes in the top and fit pastry tubes in them to serve as chimneys to
allow the escape of steam and to prevent melted fat from bubbling over the top crust as the pâté bakes.

Making a pâté en croute

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(j) After the pâté has baked and cooled, pour liquid aspic through the chimneys to
fill the spaces left when the forcemeat shrank during baking.

Making a pâté en croute

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5-26-2010 20:00
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