Ingredients with Measurements:
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 shallots, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 2 tablespoons brandy
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 pounds ground pork
• 1/2 pound ground veal
• 1/2 pound ground beef
• 2 tablespoons Dijon mustard
• 2 tablespoons cognac
• 2 tablespoons heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup chicken stock
• 2 sheets puff pastry
• 1 egg, beaten
Special Equipment Needed:
• 9-inch pie plate
• Rolling pin
• Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add garlic and shallots and cook until softened, about 3 minutes.
3. Add parsley, thyme, brandy, pepper, and salt and cook for 1 minute.
4. Add ground pork, veal, and beef and cook until browned, about 5 minutes.
5. Add Dijon mustard, cognac, and cream and cook for another 2 minutes.
6. Remove from heat and let cool.
7. In a small saucepan, melt butter over low heat. Add flour and whisk until combined.
8. Slowly add chicken stock, whisking constantly, until sauce is thickened.
9. Remove from heat and let cool.
10. Place puff pastry sheets on a lightly floured surface and roll out to fit a 9-inch pie plate.
11. Place one sheet of puff pastry in the bottom of the pie plate.
12. Spread the cooled meat mixture over the puff pastry.
13. Spread the cooled sauce over the meat mixture.
14. Place the second sheet of puff pastry over the top of the pie and press down the edges to seal.
15. Brush the top of the pastry with the beaten egg.
16. Bake for 30 minutes, or until golden brown.
Time:
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 545
Fat: 33g
Carbohydrates: 20g
Protein: 37g
Substitutions for Ingredients
• Ground pork can be substituted with ground turkey or chicken.
• Ground veal can be substituted with ground turkey or chicken.
• Ground beef can be substituted with ground turkey or chicken.
• Brandy can be substituted with white wine.
• Dijon mustard can be substituted with whole grain mustard.
• Cognac can be substituted with white wine.
• Heavy cream can be substituted with half-and-half or whole milk.
• Chicken stock can be substituted with vegetable stock.
Variations:
• For a vegetarian version, omit the ground pork, veal, and beef and replace with 2 cups of cooked lentils.
• For a gluten-free version, use gluten-free puff pastry.
Tips and Tricks:
• Make sure to let the meat mixture and sauce cool before adding to the puff pastry.
• Use a pastry brush to evenly spread the beaten egg over the top of the pastry.
Storage Instructions:
Pâté en Croûte Lyonnaise can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Pâté en Croûte Lyonnaise can be reheated in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Pâté en Croûte Lyonnaise can be served with a side of steamed vegetables or a green salad.
Garnishes:
• Chopped parsley
• Chopped chives
• Sliced olives
Pairings:
• Pinot Noir
• Chardonnay
• Cabernet Sauvignon
Suggested Side Dishes:
• Roasted potatoes
• Sauteed vegetables
• Mashed potatoes
Troubleshooting Advice:
• If the puff pastry is not browning, brush the top with more beaten egg.
• If the puff pastry is browning too quickly, cover the top with aluminum foil.
Food Safety Advice:
• Make sure to cook the ground pork, veal, and beef until it is cooked through.
• Make sure to refrigerate any leftovers within 2 hours of cooking.
Food History:
Pâté en Croûte Lyonnaise is a traditional French dish from the city of Lyon. It is a savory pie made with ground pork, veal, and beef, and is usually served with a side of steamed vegetables or a green salad.
Flavor Profiles:
Pâté en Croûte Lyonnaise has a savory flavor with notes of garlic, shallots, parsley, thyme, brandy, and cognac.
Serving Suggestions:
Pâté en Croûte Lyonnaise can be served as a main course with a side of steamed vegetables or a green salad.
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Region: French