Pâté En Croûte

Ingredients

• 1.5 pounds pork shoulder – cut into 1-inch cubes
• 0.75 pounds veal shoulder – cut into 1-inch cubes
• 0.5 pounds chicken liver – trimmed
• 0.5 cup shallot – finely chopped
• 3 cloves garlic – minced
• 2 teaspoons thyme leaves
• 2 leaves bay leaf
• 0.75 teaspoons quatre-épices
• 1.5 teaspoons ground white pepper
• 1.5 tablespoons kosher salt
• 1 teaspoons sugar
• 0.25 cup brandy
• 6 ounces pork back fat – diced 0.25-inch, blanched 1 minute
• 0.5 cup shelled pistachios – roughly chopped
• 2 tablespoons green peppercorns in brine – drained
• 2 tablespoons flat-leaf parsley – finely chopped
• 0.5 cup heavy cream – cold
• 1 large egg – lightly beaten
• 3.5 cups all-purpose flour
• 1 teaspoons kosher salt
• 8 ounces unsalted butter – cold, diced
• 4 ounces lard – cold, diced
• 1 large egg – lightly beaten
• 0.5 cup ice water
• 2 tablespoons all-purpose flour – for dusting
• 1 large egg – beaten (for egg wash)
• 1 tablespoons whole milk
• 4.5 teaspoons unflavored gelatin
• 0.25 cup cold water
• 2 cups chicken stock
• 2 tablespoons brandy

Instructions

1. Marinate the meats: In a large bowl, combine pork shoulder, veal shoulder, and chicken livers with shallots, garlic, thyme leaves, bay leaves, quatre-épices, ground white pepper, kosher salt, sugar, and 0.25 cup brandy. Toss well, cover, and refrigerate 12–24 hours.
2. Prepare the fatback: Bring a small saucepan of water to a boil. Add the diced pork back fat, blanch 1 minute, drain, spread on a tray, and chill until needed.
3. Make the pastry: In a large bowl, combine 3.5 cups all-purpose flour and 1 teaspoon kosher salt. Work in the cold diced unsalted butter and lard with fingers or a pastry cutter until it resembles coarse crumbs with pea-sized bits. Add 1 lightly beaten egg and drizzle in ice water, tossing just until the dough holds together. Divide 2/3 for the base and 1/3 for the lid, flatten into discs, wrap, and chill 1 hour.
4. Line the mold: Lightly flour the work surface with 2 tablespoons all-purpose flour. Roll the larger dough piece to about 1/8 inch thick. Line a 9×5-inch loaf pan or 1.5-quart terrine mold, leaving a 1-inch overhang; patch as needed. Chill the lined mold and keep the remaining dough cold.
5. Make the farce: Remove and discard the bay leaves from the marinated meats. Using a meat grinder (coarse die) or a food processor in pulses, grind or chop most of the marinated mixture to a coarse texture. Process the remaining portion with the heavy cream and 1 lightly beaten egg to a smooth paste, then mix both textures together. Fold in the chilled pork back fat, pistachios, green peppercorns, and parsley until evenly distributed.
6. Fill the crust: Pack the farce into the lined mold in layers, tapping the mold on the counter to release air pockets. Mound slightly in the center to compensate for settling.
7. Make egg wash and lid: Beat 1 egg with 1 tablespoon whole milk. Roll the remaining dough to 1/8 inch thick. Cut two 1/2-inch holes in the lid for vents. Brush the pastry rim with some egg wash, lay the lid over the filling, and press to seal. Trim excess and crimp decoratively.
8. Add chimneys and chill: Twist two small foil tubes and insert them into the vent holes as chimneys. Brush the top with more egg wash. Chill the assembled pâté 30 minutes while heating the oven to 375°F (190°C).
9. Bake: Place the mold on a rimmed sheet. Bake at 375°F for 20 minutes, then reduce to 325°F (165°C) and continue baking 60–75 minutes, until an instant-read thermometer inserted in the center reads 150–155°F and the crust is deep golden. If the crust browns too quickly, tent loosely with foil.
10. Cool for aspic: Transfer to a rack, remove the foil chimneys, and cool until the interior is warm but not hot, 1.5–2 hours (about 95–105°F at the center).
11. Make the aspic: Sprinkle unflavored gelatin over 0.25 cup cold water and let bloom 5 minutes. Heat chicken stock with 2 tablespoons brandy in a small saucepan until steaming. Off heat, whisk in the bloomed gelatin to dissolve completely; let cool until just warm.
12. Fill with aspic: Using a funnel, slowly pour the warm aspic through the vent holes until the cavity is filled. Chill uncovered 30 minutes, then cover and refrigerate at least 12 hours to set fully.
13. Unmold and serve: Run a thin knife around the edges and gently unmold. Wipe any excess gel, trim the base if needed, and slice 1/2-inch thick. Serve chilled or cool room temperature.