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.
Servings: 8 servings
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
- 1 cup water lukewarm
- 2 cup flour +2 tbsp flour
- 1 cup oil
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, add flour, oil, salt, baking powder and 3/4 cup of water. Mix (slowly remaining adding water as necessary) until the dough is easy to flatten with a rolling pin.
- Roll out the dough into two parts: 1) one part to cover the bottom and all sides of a terrine (or pie dish), and 2) a second to cover the top, once filled.
- Oil the terrine (or pie dish), then line it with dough, overlapping the edges. Add the filling into it, compacting it and then folding over the the excess. Finally, cover the top with the second dough part, pinching the edges so they seal.
- Dilute the saved egg yolk with a little water to create and egg wash and brush the top. Slit the dough with a knife in a decorative pattern to allow steam to release. Bake for 45 minutes.
- Slice and serve either hot or cold.
