Ingredients

• 500 g All-purpose flour
• 250 g Cold unsalted butter, cubed
• 120 ml Ice water
• 1 tsp Fine sea salt (for pastry)
• 750 g Ground pork (mix of shoulder & belly recommended)
• 150 g Pork fatback, finely diced
• 2 medium Shallots, finely minced
• 2 cloves Garlic cloves, minced
• 1 tbsp Fresh thyme leaves
• 60 ml Cognac or Armagnac
• 60 ml Heavy cream
• 1 egg Large egg (for farce binder)
• 1.5 tsp Fine sea salt (for farce)
• 0.5 tsp Freshly ground black pepper
• 0.25 tsp Freshly grated nutmeg

Instructions

1. 1

   **Prepare the Pastry (Pâte Brisée):** In a large bowl, combine flour and 1 tsp salt. Cut in the cold butter until pea-sized crumbs form. Gradually add ice water, mixing until a dough forms. Do not overmix. Shape into a disc, wrap, and chill for at least 1 hour.

2. 2

   **Make the Pâté Filling (Farce):** In a large bowl, combine ground pork, diced pork fatback, minced shallots, minced garlic, thyme leaves, cognac, heavy cream, the large egg, 1.5 tsp salt, black pepper, and nutmeg. Mix thoroughly until well combined, but avoid overworking the meat mixture.

3. 3

   **Assemble the Pâté:** Preheat oven to 180°C (350°F). Divide the chilled pastry into two pieces, one slightly larger for the base. Roll out the larger piece to line a 25cm (10-inch) terrine mold or loaf pan, letting excess pastry hang over the edges. Press the pastry firmly into the corners.

4. 4

   **Fill and Seal:** Spoon the farce into the pastry-lined mold, pressing it down firmly to eliminate air pockets. Roll out the second piece of pastry to create a lid. Place the lid over the farce, then trim and crimp the edges of the top and bottom pastry together to seal completely.

5. 5

   **Egg Wash and Vent:** Beat the remaining egg and brush generously over the entire surface of the pâté. Cut a small hole (about 1-2 cm) in the center of the lid, creating a 'chimney' for steam to escape during baking. You can insert a small rolled foil tube into this hole to maintain its shape.

6. 6

   **Bake:** Bake for 60-75 minutes, or until the pastry is golden brown and a meat thermometer inserted into the center of the farce (through the chimney) reads 71°C (160°F). If the crust browns too quickly, loosely tent with foil.

7. 7

   **Cool:** Once baked, remove from the oven and let cool completely on a wire rack. This is crucial for the pâté to set properly. Do not slice while warm.

8. 8

   **Serve:** Once fully cooled, remove from the mold, slice thinly, and serve. Pâté en croûte is excellent served with cornichons, Dijon mustard, and crusty bread.