Natasha’s Pâté en Croûte

RECIPE BY: Natasha

Pastry:

600g flour
1 tsp salt
110g Clover butter
130g shortening
200g water
2 tsp Biltong powder
2 tsp activated charcoal

Method

Put dry ingredients in the bowl, melt butter and shortening with your water and add to dough, mix halfway through and finish off by hand. Wrap and rest for 30 mins.

Filling:

100g mushrooms
1 onion
1 chilli
1/2 green pepper
50ml Clover cream
Salt
Pepper
50g Biltong pieces
100g bacon
200g mince meat

Method

Sauté your veg with no fat and add cream and reduce. Mix all meat, season and add veg. Compact meat tightly in the pastry and bake for 1 hour.
Make sure pastry has holes in to put the gelatine layer.

Gelatine layer

1.5 gelatine leaf bloomed and added to 250ml Biltong spice infused water. Set aside and add one Pastry is out and rested for 20 mins. Fill the holes carefully and set in the fridge till served.

Biltong sauce

Sauté onions, mushrooms, bacon and add cream and thyme, add Biltong powder and salt and pepper to taste.
Blend and strain to create a smooth sauce. Serve with pate and croute.