Meat Pie (Pâtés en Croûte) is a loaf-shaped stuffed pastry pie. The Pâtés en Croûte is usually filled with meat or fish. Pâté en croûte literally translates to crusted dough.
To Chill or Not to Chill
According to French Chef Philippe, “pâté en croûte should always be served cold. Unless the meat is called “cold cuts”, I prefer my meat dishes to be served warm. The argument is a long standing one. Ultimately, the decision is yours.
A true French pâté en croûte can be very complex to create. For instance, Chef Philippe’s recipe includes items such as veal cushion, duck foie gras, Madeira wine, chimneys, cognac, jelly, pink salt and an Oval Fluted Pâté Mould.
If that wasn’t enough, it requires 126 steps to complete. Admittedly, the result is absolutely gorgeous. His meat pie is a work of art that is both a feast for the eyes and the palate. It is definitely something that I would pay to experience.
As for me, I’m happy to trade the aesthetic glory and flavor for a simpler recipe that won’t keep me in the kitchen all day for something I will devour in 2 minutes. I have to consider my ROI (return on investment).
Thankfully, my grandmother used to make pâté en croûte often. I’ve shared her recipe below. Grandma’s version is much more simplified and retains great flavor and visual appeal. Her recipe takes less than 2 hours to create.
Making Meat Pie (Pâtés en Croûte)
There are two parts to making Meat Pie (Pâtés en Croûte). The first part is making the meat filling, and the second is making the dough.
The ingredients for the filling include ground beef, hard boiled eggs, dill pickles, (green olives, optional), bread crumbs, and a little oil and egg as the binder. Diced hard-boiled eggs and pickles are folded into the mixture.
Ingredients for the dough include flour, water, oil, baking powder and salt. Mix the ingredients together and knead the dough. The dough will feel firm and a little oily. Dust your rolling pin and countertop surfaces with flour to prevent the dough from sticking.
Roll out the dough into two sections. Take your time to create an even thickness. The first section should be large enough to cover the bottom and the sides of your terrine. You want the dough to extend beyond the sides so you have “flaps” that will fold over the meat filling. The second section is the top which will cover and seal the meat pie.
Assembling the Meat Pie
Grease the inside of the terrine to keep the dough from sticking. Place the first section into the terrine. Cover the bottom and side with the first section of dough. Add the meat filling and compress it firmly. Fold over the excess dough “flaps” over the meat mixture. Place the second section of dough over the top and pinch them together. This seals the meat pie.
The next step is to make and egg wash and brush it over the top. This will ensure a golden brown crust.
Use a serrated knife to cut slits into the dough, along the length of the loaf. The slits allow the steam to release. It also prevents a soggy crust.
Place the terrine on the middle rack of your oven. Cook the meat pie for 45 minutes at 350 degrees. You should have a golden crust. Remove the terrine and let it cool. If the crust sticks to the sides, use a sharp knife to cut around the loaf to loosen the crust from the terrine.
If you’re French, place the terrine in the refrigerator for 1-3 days. Remove the loaf from the terrine and slice it in even cuts. Serve it chilled with a green side salad.
If you’re not French, remove the terrine from the oven. Carefully remove the loaf from the terrine. Cut the meat pie into even slices. Serve it warm with mashed potatoes, gravy, steamed broccoli, or whatever your heart desires. Oui oui. I just said that.
Bon Appetit!
Meat Pie (Pâtés en Croûte)
DESCRIPTION
INGREDIENTS
For the meat (pâté) filling
- 2 lbs ground beef
- 1/2 tsp mace
- 1/2 tsp pepper
- 1/2 tsp salt
- 3 eggs (hard boiled)
- 3 dill pickles
- 2 tbsp bread crumbs
- 2 tbsp oil
- 2 eggs (save 1 yolk)
For the dough:
- 1/2 tsp baking powder
- 1 tsp salt
- ¾-1 cup water, lukewarm (start with ¾ and add if needed.)
- 3½-4 cups flour (start with 3½ and add if needed.)
- ½-¾ cup oil (start with ½ cup and add if needed.)
INSTRUCTIONS
To make meat (pâté) filling:
- Preheat oven at 350 degrees. In a bowl mix together the ground beef, crushed hard-boiled eggs, diced dill pickles, spices and bread crumbs. Mix in the eggs and oil (saving one yolk to baste the pâté) and set aside.
To make dough (croûte):
- In a large bowl, whisk together 3½ cups flour, salt, and baking powder.Add ½ cup oil and mix until the flour is evenly coated and crumbly.Gradually add ¾ cup lukewarm water, mixing just until a cohesive dough forms.The dough should be firm, smooth, and rollable, similar to a short pie dough — not soft, sticky, or glossy. If needed, add water 1 tablespoon at a time. If the dough feels too soft, add additional flour 1–2 tablespoons at a time, up to 4 cups total flour.Do not overmix or knead; mix only until the dough holds together.
- Divide the dough into two portions:One slightly larger piece for lining the terrineOne smaller piece for the topRoll each portion between sheets of parchment or on a lightly floured surface to about ⅛-inch thickness.Note: This is a short, oil-based crust. If the dough becomes soft or oily, chill it for 15–20 minutes before rolling.
- Lightly oil the terrine or pie dish. Line the bottom and sides with the larger piece of dough, allowing the excess to overhang the rim.Fill with the meat mixture, pressing firmly to eliminate air pockets and level the surface. Fold the overhanging dough inward over the filling.Place the remaining dough over the top, sealing and pinching the edges firmly to enclose the pâté completely.If the dough softens during assembly, chill the lined terrine for 10–15 minutes before filling.
- Whisk the reserved egg yolk with 1–2 teaspoons water to make an egg wash and brush evenly over the top crust.Cut 2–3 small slits in the top to allow steam to escape.Bake for 45 minutes, or until the crust is golden and the filling is fully cooked.An internal temperature of 160°F in the center indicates doneness.
- Slice and serve either hot or cold.
NUTRITION
See more French recipes here.
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