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1
To make the dough, in a large bowl, mix together the flour and salt.
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2
Scatter the butter over the flour mixture, then squeeze it with your fingers, working it into the flour but still leaving some chunks.
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3
Add the eggs and work the dough gently with your hands until malleable.
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4
Slowly pour in half the water, mixing it in with your hands.
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5
When the water has been absorbed, work in the rest of the water.
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6
The dough should be firm and uneven looking.
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7
Transfer the dough to a floured work surface.
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8
Using a rolling pin, flatten the dough into a rectangle.
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9
Wrap the rectangle in plastic wrap and place in the fridge for at least 1 hour while you work on your terrine filling.
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10
To make the filling, in a large bowl, combine the ground meats, garlic, parsley, salt, pepper, mace, and brandy.
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11
In a small bowl, whisk together the flour, eggs, and cream until well blended.
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12
Add the cream mixture to the meat mixture and stir with a wooden spoon until you have one homogenous mix.
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13
When the dough has rested for 1 hour, preheat the oven to 300F (150C).
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14
Then, on a floured work surface, roll out the dough into a rectangle about 1/4 inch (6 mm) thick.
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15
This is the most technical part, because you want to roll enough dough to cover the terrine.
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16
We bake this dish in a 10 by 4 by 3 1/4-inch (25 by 10 by 8-cm) Le Creuset pot, but any enameled cast-iron pot of similar size will work well.
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17
Place the Creuset on the dough, denting the dough to imprint the size.
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18
Then cut out the dough so it is a little larger than the dented pattern, adding flaps on the two short ends (see drawing).
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19
Carefully lift up the dough and place it in the Creuset, pressing it down gently.
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20
Reserve the extra dough.
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21
Spoon the meat mixture into the dough-lined Creuset, spreading it evenly and smoothing the top.
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22
Fold the dough over the top of the meat mixture so it covers it completely.
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23
It doesnt have to look perfect where the sides meet.
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24
Using the extra dough, cut out a strip the length of the pot and lay it across the middle of the terrine to close the seam (as the dough will expand from the heat while baking).
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25
Brush the dough with the egg wash. You can use any remaining dough to make decorative leaves, letters, or whatever you want and put them on top.
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26
Be sure to brush them with the wash, too.
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27
In the middle of the dough, cut a quarter-size hole using an apple corer or a knife.
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28
Using the handle of a wooden spoon as a guide, make a small tube of aluminum foil.
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29
This is your chimney for the steam.
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30
The chimney is your first rule of pate en croute.
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31
Trust the chimney!
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32
Or, trust you will be cleaning the oven.
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33
Place in the hot oven and bake for 35 to 40 minutes.
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34
The pate is ready when an instant-read thermometer inserted through the chimney hole registers 158F (70C).
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35
Burnt crust or half-cooked meat is not appetizing, so a thermometer is key here.
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36
In the meantime, bloom the gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell.
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37
Put a pot over medium-high heat and add the stock and sherry.
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38
Bring the stock mixture to a boil, season generously with salt and pepper, and remove from the heat.
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39
Gently squeeze the gelatin sheets, add to the stock mixture, and whisk until completely dissolved.
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40
Remove the pate en croute from the oven and let cool for 45 minutes.
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41
Carefully pour the stock mixture into the foil chimney.
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42
Let the pate cool completely before slicing and serving.
