Learn to Make Pâté en Croute

This quick and easy mini course teaches you to make a beautiful and delicious pâté en croute, perfect for the holidays. You will also learn how to adapt the recipe for any feast or entertaining that calls for a show stopping dish. 

Pâté en croute is a meat pâté baked in a pastry crust. It is a traditional preparation that can be adapted and embellished in many different ways. This course teaches you to make the pastry crust for the pâté en croute and fill it with a very special pâté de campagne recipe. (Also called country pâté.)

Not only does this course give you a fantastic recipe for an impressive addition to your holiday table, it also gives you components that you'll use over and over again, like the recipe for pastry dough, the pâté spice blend, and the ability to adapt your pâté recipe for every day cooking.  

You will Learn

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  • How to make a delicious, foolproof savory pastry dough using a food processor (or by hand)

  • how to make pâté de campagne, with some special holiday flavor notes

  • How to assemble and bake a pâté en croute, plus tips for decorating it in unique and beautiful ways

  • A spice blend recipe that works for pâté but also doubles as a great dry rub for grilled or roasted meats

  • Different pâté pans and terrine molds, their pros and cons

Course curriculum

    1. Welcome to Make Pâté en Croute

    2. Making the Pastry Dough for Pâté en Croute

    3. Pâté Recipe

    4. Pâté en Croute: Finishing Touches

    5. More Resources for You!

About this course

  • $24.99
  • 5 lessons
  • 0.5 hours of video content
  • a closeup of hands cutting pastry dough
  • a filled pâté en croute being trimmed in the pan
  • a baked pâté en croute on a wooden counter

Instructor(s)

Instructor Bio:

Hi! I'm Meredith. I've been working in food and farming for over 20 years, working to de-fragment and co-recreate the food system. When I started fermenting, it brought everything that I love and believe about working with plants, animals and the soil full circle to working with food in the kitchen. My favorite thing about fermentation is that it allows anyone anywhere in the world to harness the patterns of nature that drive life, giving people a super accessible window into the elemental vitality of the earth that both inspires us to live consciously and to hope for the future. I love teaching about fermentation because I get to carry that message, and empower people to take back their food and their health. My specialty is fermented meat products, but I also enjoy making veggie ferments, miso, and non-alcoholic fermented beverages. I'd say my biggest fermentation fail was the time I tried to ferment an entire sheep's stomach. Actually, the jury is still out on that one. I think it is still in my cellar somewhere... Anyway, I can't wait to share fermentation projects with you, and learn from you in turn! You can reach me at [email protected]

Meredith Leigh

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