Natasha’s Pâté en Croûte

Natasha’s Pâté en Croûte

RECIPE BY: Natasha


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


  1. 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.


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


  1. 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. 
  2. Make sure pastry has holes in to put the gelatine layer. 

Gelatine layer 

  1. 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 

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