(Pate en Croute)
Hard-cooked eggs dress up this version of the classic French pate in a pastry crust, a specialty of the region of Berry in central France. Serve the pate warm or cold, accompanied by a green salad.
What You Will Need
- 8 oz. smoked bacon
- 1 (12-oz.) duck breast, fat removed
- 2 (6-oz.) chicken breasts
- 3 tbsp. olive oil
- 1 cup Sancerre or other dry, acidic white wine
- 1 tsp. crushed coriander seeds
- 1⁄2 tsp. nutmeg
- 2 tsp. thyme leaves
- 1⁄4 cup chopped chervil
- 1⁄4 cup chopped chives
- 3 eggs
- 2 tbsp. crème fraîche
- Salt and freshly ground black pepper
- 1⁄2 cup flour
- 1 lb. frozen puff pastry, defrosted but cold
- 3 hard-cooked eggs, peeled
- Cut bacon, duck breast, and chicken into medium pieces. Dress with oil and wine, coating pieces well. Marinate 1 hour in a bowl in the refrigerator.
- Preheat oven to 400°. Drain meat, discarding marinade. Put meat, coriander, nutmeg, thyme, chervil, chives, 2 of the eggs, crème fraîche, and salt and pepper in a food processor fitted with a metal blade. Pulse until finely chopped.
- On a floured work surface, unfold cold puff pastry and cut into two rectangles. Roll both sheets of pastry into 8″ × 11″ shapes. Place one pastry rectangle on a nonstick baking sheet. Divide meat mixture in half and spread half on pastry. Put hard-cooked eggs in a line down middle of meat. Pat remaining meat over eggs. Pull up pastry on the sides, then completely cover with a second rectangle of pastry. Cut off excess pastry, wet edges with water, and press together. Cut a small hole in center of pâté and place a small piece of rolled parchment in it to allow steam to escape during baking. Beat remaining egg with a little water and brush wash over pâté. Cut decorative shapes out of excess pastry and press onto pâté.
- Place in the oven for 20 minutes, then lower heat to 350° and cook for another 20 minutes. The pâté should rest for 30 minutes before serving, so that it is firm enough to slice.