Pâté en Croûte

Pâté en Croûte is a classic French dish, featuring a rich, savory filling of ground meat and seasonings baked inside a golden, flaky crust.

Ingredients - Serves 8

In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the beaten egg until a dough forms. Wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C).
In a large skillet, cook the ground pork, chicken liver, onion, and garlic over medium heat until no longer pink. Drain off any excess fat.
Stir in the brandy, thyme, allspice, and black pepper. Remove from heat and let cool.
Roll out the dough to fit a 9-inch pie plate. Press the dough into the bottom and up the sides of the plate. Spoon the meat mixture into the crust.
Roll out the remaining dough to fit the top of the pie. Place over the filling and crimp the edges to seal. Cut a few slits in the top for steam to escape.
Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown. Let cool before slicing and serving.