Meat Pie (Pâtés en Croûte)

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5 from 3 votes

Meat Pie (Pâtés en Croûte)

Pâtés en Croûte is a pastry (pie or loaf shaped) filled with meat cooked in a puff pastry or in a short pastry.

Prep Time1

Cook Time45

Total Time1 45

Course: Dinner, Lunch, main, Meats

Cuisine: French

Keyword: french, meat, pie

Servings: servings

Calories: 420kcal

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 terrine
One smaller piece for the top
Roll 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.

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