The ULTIMATE Pâté en Croûte

Elevate your charcuterie and impress guests at your next gathering! On PerthNow Cooks this week, Oskar Pinter from La Lune in East Fremantle reveals how to make this sophisticated French dish: a classic pâté en croûte. Subscribe! https://pnlink.io/Subscribe For more check out Recipe: La Lune's Pâté en Croûte https://www.perthnow.com.au/lifestyle... La Lune | 73 George St, East Fremantle 6158 https://www.lalunefremantle.com/   / lalunefremantle   https://www.perthnow.com.au   / perthnow     / perthnowlocalnews     / perthnow     / perthnow   00:00 Intro 00:14 Mix pastry ingredients 01:31 Form pastry on the bench 01:53 Wrap pastry and rest in fridge for 2 hours 02:13 Roll pastry 03:19 Trim pastry 03:29 Cut pastry for pâté en croûte tins and place in fridge 04:12 Pork belly 04:44 Add salt, spices, pistachios, shallots & minced garlic to pork belly 04:59 Combine ingredients in bowl 05:16 Line pâté en croûte tin with pastry 05:56 Trim excess pastry and roll in the edges 06:21 Fill tin with pork belly mixture 06:31 Prunes 06:51 Egg wash pastry edges 07:00 Add pastry lid to tin 07:23 Pinch pastry edges 07:33 Cut vents in pastry 07:46 Egg wash & decorations 08:07 Black pepper & flake salt 08:17 Chimneys 08:28 Time to bake 08:50 Heat aspic & soak gelatine 09:12 Add soaked gelatine to aspic 09:32 Pour aspic into pâté en croûte chimneys and refrigerate to set 09:45 Slicing the pâté en croûte #french #recipes #cooking #cookingchannel #perth