Recipe: Turkey Pâté en croûte

Forcemeat mixture: 

Ingredients

– 6 oz. turkey leg and thigh meat, cleaned and cubed

– 3 oz. pork butt, cubed

– 3 oz. fatback, cubed

– 1/8 tsp. curing salt

– 1 tsp. salt

– 1 shallot, minced

– 2 garlic cloves, minced

– 1/2 tbsp. vegetable oil

– 2 fl. oz. brandy

– 3 juniper berries, crushed

– 1/2 oz. Dijon mustard

– 1 tbsp. sage

– 1 tbsp. thyme

– pinch nutmeg

– 1/4 tsp. black pepper

– 1 fl. oz. Veal Demi-Glace

– 1 whole egg

Directions

1. Combine the leg and thigh meat, pork butt, fatback, curing salt and grind through fine die (1/8 in.) of meat grinder or puree in food processor.

2. Sweat the shallots and garlic in oil; deglaze with brandy. Let cool.

3. Combine the ground meats, shallot mixture, juniper berries, mustard, fresh sage, fresh thyme, nutmeg, pepper and demi-glace and marinate for one hour.

4. Transfer the ground meats to a food processor with a chilled bowl and blade. Add the egg. Process until smooth (2 minutes).

5. Test the mixture for seasoning adjustment by cooking then cooling a small amount. Salt and pepper react different when served cold. May need more salt.

Triple Sec forcemeat addition:

Ingredients

– 1 oz. dried cherries, plumped in Triple Sec

– 1 oz. dried apricots, quartered and plumped in Triple Sec

– 1 oz. dried cranberries, plumped in Triple Sec

 Directions

1. Drain the fruit and fold into meat mixture working over an ice bath.

Dough:

Ingredients

– 1 lb. bread flour

– 2 tsp. baking powder

– 1/2 oz. salt

– 1 tsp. sugar

– 4 oz. butter, cold, cut into cubes

– 1 egg

– 2 tsp. cider vinegar

– 6 fl. oz. whole milk

– 1/2 tsp. ground cardomon

– 1/2 tsp. ground mace

– 5 oz. sweet potato, peeled and baked

Directions

1. Combine all dry ingredients and mix well.

2. Cut butter into dry ingredients and add sweet potatoes.

3. Mix the wet ingredients into the dough until fully incorporated.

4. Knead the dough until smooth and not sticky.

5. Shape the dough into a disc (10 inches in diameter). Wrap and refrigerate for one hour.

Pâté en croûte:

Ingredients

– 8 slices of thin-sliced ham

– 2 pieces of turkey breast, cut into strip 1 in. wide and length of a pate spring mold

– 2 fl. oz egg wash (1 beaten egg with 1 tbsp. milk)

– 6-8 oz. Aspic Gelee

Directions

1. Roll out the dough and line in a hinged mold.

2. Line dough with single layer of ham slices, leaving an overhang.

3. Lay in the turkey breast; cover with remaining forcemeat mixture.

4. Fold the ham and dough over the forcemeat, cutting away any excess.

5. Add a cap piece.

6. Cut and reinforce vent holes.

7. Brush the surface with egg wash.

8. Bake at 450 degree F for 15-20 minutes; reduce the heat to 350 degrees F and finish baking to an internal temperature of 165 degrees F.

9. Remove from oven and allow to cool to 90-100 degrees F. Ladle the aspic through a funnel into the pâté. Refrigerate for at least 24 hours. Slice and serve with fresh cranberry relish. Refrigerate for up to five days.

– Provided by Chef Monica Larousse, Garde Manger instructor at the John Folse Culinary Institute. The recipe was adapted from “Garde Manger,” page 349. It yields one pound.