Paté en croute: Foie Gras Stuffing Recipe

Ingredients:

1 lb puff pastry, thawed
1 lb pork shoulder, trimmed of excess fat and cut into small pieces
8 oz chicken livers, cleaned and trimmed of excess fat
8 oz foie gras, trimmed of veins
4 cloves garlic, minced
2 shallots, minced
2 tbsp butter
1/2 cup brandy
1/2 cup heavy cream
2 eggs, beaten
2 tsp salt
1 tsp black pepper

Instructions:

Preheat the oven to 375°F (190°C).
In a large pan, melt the butter over medium heat. Add the shallots and garlic and sauté until translucent.
Add the pork and chicken livers and sauté until browned on all sides.
Add the foie gras and sauté until just cooked through (but not browned).
Remove from heat and let cool slightly.
Add the brandy, cream, eggs, salt, and pepper to the pan and stir until well combined.
Roll out the puff pastry on a floured surface to a thickness of about 1/4 inch (6 mm).
Place the puff pastry into a 9 inch (23 cm) pie dish or a springform pan.
Add the meat mixture to the center of the pastry.
Bring the edges of the pastry over the meat and pinch together to seal.
Use a knife to make a few small openings in the top of the pastry to allow for steam to escape.
Bake the paté en croute for 45-50 minutes, or until the pastry is golden brown and cooked through.
Remove from the oven and let cool for at least 10 minutes before serving.

Verdict:

Paté en croute with foie gras stuffing is a rich and decadent dish that’s perfect for special occasions like holidays, dinner parties, and celebrations. The combination of tender pork, creamy chicken livers, and luxurious foie gras is balanced perfectly with the light, flaky puff pastry crust. Serve this dish with a crisp green salad or some crusty bread and a glass of full-bodied red wine for a truly indulgent experience.