Phillip’s Pâté en Croûte 

Pâté en Croûte Braai Pie

RECIPE BY: Phillip


Pastry dough
400g cake flour
200g white bread flour
300g fat/lard
200g water
1 teaspoon salt
Fresh parsley Finley chopped

1kg spinach
400g Sweet corn
Black pepper and salt
2 Onions
2 Jalapeños
500g lamb mince
500g lamb chops
1 egg

1kg lamb liver
6 naartjies
500g spinach



  1. bring fat and water to boiling point,
  2. ⁠add flour, salt and baking powder in stand mixer.
  3. ⁠as soon as water and fat reach boiling point remove from stove and add to dry ingredients while mixer runs on medium speed.
  4. ⁠mix until everything is combined and take out of mixer and work with your hands further until mixture gets together beautifully.
  5. ⁠divide into 3/3 and cling wrap.
  6. ⁠let the dough rest in the fridge for at least 30 minutes.


  1. Start preparing the filling by seasoning the mince with salt and pepper and rosemary.
  2. ⁠season lamb chops with lamb spice and blow torch to get a beautiful Smokey flavour. Chop into small cubes and combine with the mince.
  3. ⁠add sweetcorn and finely chopped spinach into the mixture and blend it well.
  4. ⁠whisk one egg and add to the mixture so that it combines the meat and other ingredients.
  5. ⁠take pastry from the fridge and tolle out 2/3 of it.
  6. ⁠now lay it out in a prepared loaf tin.
  7. Full up with the meat filling.
  8. ⁠roll out now the 1/3 of the pastry and cover the top part the oof tin.
  9. ⁠round it off by creating patterns of your choice.
  10. ⁠make 3 holes on top and place rolled foil into holes so it allows moist to escape while baking .
  11. ⁠now in a preheated oven of 180 degrees place the loaf tin in the middle of the oven and bake for 1 hour and 30 minutes until the filling reach 170-180 degrees Celsius.

While Pate en Cruit is baking start preparing the sides.

  1. Place all naartjies peeled, with a bit of sugar, water and lemon juice in a sauce pan and bring to boil over low heat. Cook until it forms a syrup and naartjies is soft. Remove from stove and let it cool.
  2. In another pot place garlic, chopped onions and rosemary in a bit of fat and fry till onion are soft.
  3. Cook lamb liver for at least 10 minutes in the onion mixture.
  4. Remove from stove and let it cool a bit. Put into blender and blend until it forms a nice smooth consistency. Remove from blender and place into a small bowl. Melt a bit of butter and put over the lamb liver pate.
  5. Place chopped spinach into a pot with water and 1 chopped onion. Let it cook for maximum 30 minutes and season with salt and pepper.
  6. Prepare lamb liver pate, spinach, and naartjie in separate small bowls to serve alongside Pate en Cruit.

You can serve and decorate according to your own preference.