{"id":20286,"date":"2019-09-27T10:20:22","date_gmt":"2019-09-27T08:20:22","guid":{"rendered":"https:\/\/bake-street.com\/?p=20286"},"modified":"2026-04-08T12:27:17","modified_gmt":"2026-04-08T10:27:17","slug":"pate-en-croute-with-vegetables","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/pate-en-croute-with-vegetables\/","title":{"rendered":"P\u00e2t\u00e9 en Cro\u00fbte with vegetables and meat"},"content":{"rendered":"

I have to tell you something. I have recently discovered a new world for me, wonderful, it has me completely fascinated and excited. And it’s the world of homemade charcuterie. I’m sure you’ll come up with mortadella, chopped, ham … But no, it’s not that at all. It goes much further in terms of ingredients, processes, elaborations and elegance. Ok, I’m totally in love with it. And today I’m going to take my first step with this P\u00e2t\u00e9 en Cro\u00fbte with vegetables and meat<\/strong>.<\/p>\n

And how did I get to all this? Well, one day looking for books on Amazon suggested a book related to recipes from “P\u00e2t\u00e9 en Cro\u00fbte”, because I had already been looking at related things. I clicked to see it and what came out as suggested? A book that took me minutes to buy after seeing it, looking for reviews and opinions about it. “Le Grand Livre de la Charcuterie<\/strong><\/a>” is truly SPECTACULAR.<\/p>\n

<\/p>\n

\"pate-en-croute-4\" <\/picture><\/div>\n

In case I already had little with bread, cakes and pastry recipes in general (well, traditional cuisine too), good thing I went to discover… I have not enough hours for doing everything I want from the book! And space, because I have already bought the first mold for p\u00e2t\u00e9 en cro\u00fbte, but I see that with time more things will arrive…<\/p>\n

I never thought that this theme would captivate me so much. I suppose I’ve always related charcuterie to what we’re used to seeing when we go shopping at the market. But, really, it’s a new, broad world, full of flavors and textures. Who was going to tell me that I would end up making sausages, black puddings, p\u00e2t\u00e9? Yes, and I’ll share it with you!<\/p>\n

P\u00e2t\u00e9 en Cro\u00fbte with vegetables and meat<\/h5>\n

Since it was going to be my first time, I wanted to make an introductory presentation recipe to this new section of the blog<\/strong>. Both for you and for me, because I tell you that I still surprise myself, hahaha.<\/p>\n

The fact is that I had been thinking of making a p\u00e2t\u00e9 en cro\u00fbte for some time, but I never thought of a version that incorporated vegetables. And in this book I found it. When I saw it, I knew that it was perfect for making an initial contact with this type of recipe and for starting this journey. So it was my choice.<\/p>\n

The recipe is taken from the book, although I have made some modifications to the ingredients. But it can be said that 90% of it is faithful to the book.<\/p>\n

What is P\u00e2t\u00e9 en Cro\u00fbte?<\/h5>\n

P\u00e2t\u00e9 en Cro\u00fbte<\/strong> (in French “p\u00e2t\u00e9 with crust”) is, as its name suggests, a p\u00e2t\u00e9 baked with p\u00e2te bris\u00e9e or puff pastry. Its production process is quite similar to a terrine. The result is a crunchy outsider and a juicy inside.<\/p>\n

There are many variants, including regional ones, which differ mainly by the filling which is usually pork, veal, sometimes poultry or game meat<\/strong>. It can also be seasoned with some vegetables, mushrooms or nuts. It is usually served as an aperitif or as a starter.<\/p>\n

In the Middle Ages, savoury cakes and terrines were one of the main bases of medieval cuisine with respect to meat dishes. These two methods of preparation made it possible to preserve meat for much longer because at that time there was no way to refrigerate it.<\/p>\n

Louis XIV was very fond of this preparation and, thanks to him, it became very popular. At first it was a dish of the Versailles bourgeoisie, but it did not take long for it to spread to the countryside, from which many regional variants emerged.<\/p>\n

Originally, the outer crust was not designed to be consumed, but to favour and help with cooking and storage. As time went by, the bakers decided to make an edible crust. Today, in France, more than 6500 tons\/year of p\u00e2te en cro\u00fbte are consumed.<\/p>\n

The origin of this recipe cannot be identified, but today Lyon is the renowned capital of p\u00e2t\u00e9 en cro\u00fbte. This preparation accompanies the showcases along with sausages, terrines, hams…<\/p>\n

\"P\u00e2t\u00e9 <\/picture><\/div>\n
Preparing the P\u00e2t\u00e9 en Cro\u00fbte with vegetables and meat.<\/h5>\n

To make this recipe we need to be patient. Really patience.<\/p>\n

It is not a complicated process, but if it is long as far as elaborations are concerned, since we have to prepare several. But to make it more bearable we can divide it in two days if you prefer.<\/p>\n

To prepare the p\u00e2t\u00e9 en cro\u00fbte we will have to make a p\u00e2te bris\u00e9e, a pork juice, filling mixture and cook all the vegetables. But if we organize ourselves well, we will not become boring.<\/p>\n

The stuffing consists of meat, vegetables, nuts, pork juice, cream and egg whites. At this point it is important to cook the vegetables very well and individually so that each one has its stage of cooking. For this we will use a technique called “English cooking Technique”. We named it this way in Spanish, please let me know the way to name it properly in English.<\/p>\n

\"pate-en-croute\" <\/picture><\/div>\n
English cooking Technique.<\/h5>\n

This cooking technique is usually used to cook vegetables<\/strong>. It consists of boiling these, individually depending on the type, in plenty of salted water. The harder the vegetables are, the more salt we have to add.<\/p>\n

The process is very simple, fill a large pot with water and place in the heat. Let it boil. Then add the salt, wait a few seconds for it to dissolve and add the vegetables you want to cook.<\/p>\n

Some tips for English cooking technique:<\/strong><\/p>\n

    \n
  • We must cut the vegetables with the same size so that the cooking is equal.<\/li>\n
  • We should not cover the pot while cooking food since in the steam some toxins are eliminated from the food itself.<\/li>\n
  • In the case of cooking white ingredients, such as cauliflower, it is advisable to add a dash of vinegar to intensify its flavor.<\/li>\n
  • The cooking time should not be too long, so we can retain their nutrients, flavor, texture and color. It will depend on the vegetable that we prepare to cook.<\/li>\n
  • To stop the cooking process, the ideal is to remove the vegetables from boiling water and transfer them to a bowl with very cold water and ice.<\/li>\n<\/ul>\n