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Grand Ma's Special Block Pate Recipe

Grand Ma’s Special Block Pate Recipe


  • Author: Adeiza !!!
  • Prep Time: 60 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 45 mins
  • Yield: 4
  • Category: Snacks
  • Cuisine: French

Description

A great Lyon specialty found in Les Halles.


Ingredients

Pastry:

  • 500 g flour
  • 400 g butter
  • 15 g salt
  • 2 eggs
  • 3 tablespoons milk

Stuffing:

  • 500 g pork loin
  • 125 g bacon
  • 125 g veal chop
  • 4 eggs
  • 1 egg (to tie the filling)
  • 2 egg yolks to brown the cake
  • 1/3 of a bunch of parsley
  • 2 finely chopped shallots
  • 1/2 jar Dijon mustard
  • Salt (not too much: bacon is usually quite salty)
  • Pepper

Instructions

PREPARATION OF BULK EASTER PÂTÉS

Pastry preparation:

  1. Combine all ingredients in a food processor. Let stand 1 hour in the refrigerator.
  2. If the dough is very fresh, the butter hardens: remove and leave to heat at room temperature for about 30 minutes to make it malleable.

Stuffing Preparation:

  1. Heat the oven gas mark 6 (180°C);
  2. boiled eggs (4).
  3. Grind the meat, parsley, chopped shallot, salt and pepper.
  4. Add the rest of the egg to tie the filling, mix well all the ingredients.
  5. Spread the dough on a thick aluminium foil.
  6. It is preferable to order a large aluminium foil on the worktop and spread out the dough to give it an oval shape, taking into account the size of the block: the legnth of the block should be around 30 cm long, with height 8 cm high and the width should be 8-9 cm wide.
  7. As the dough is a little fragile and soft, it is easier to move the block and place it on the grid, thanks to the aluminum foil that supports it, otherwise the block can “break” during this dangerous transport.
  8. Brush the mustard paste with the mustard paste, with a rectangular filling base: (length 27cm / width 8cm).
  9. Align the 4 hard-boiled eggs on the base of the meat, leaving a space between each egg.
  10. Fill these spaces with the filling and cover the eggs with a large sausage crushed at the ends.
  11. Gently roll the dough on the sides of this pudding to completely wrap the filling dough.
  12. Fold the ends: you can give decorative effects.
  13. Decorate the cake with the rest of the dough: make the fruits, flowers, leaves, knots and put them on the block.
  14. Mix the egg yolks and fry the cake with a brush.
  15. Make two holes and put two cylinders of paper or cardboard (the “chimneys” that will breathe the cake during baking).
  16. Bake in the oven for 45 minutes. Check the baking time from 30 minutes (depending on the oven) with a knife.
  17. If the cake is overcooked and overcooked, place it on aluminium foil.

Notes

Let it cool down a little before eating and enjoy!

Enjoy your meal!