Main · Season 18

Pâté En Croûte

Name: Pâté En Croûte
Yield: 2
Ingredients: 250g plain flour; ¼ tsp salt; 1 egg; 100ml water; 90g lard; 6 chicken livers, soaked in milk for 20 minutes; 1 tbsp (20g) butter; 30g unsalted butter; 1 shallot, finely diced; 2 cloves garlic, diced; 20ml cognac; 1 tbsp thyme leaves; 300g skinless pork shoulder, roughly cubed; 200g skinless pork belly, roughly cubed; 100g pork mince; 100g pork lard; 20ml cream; 1 egg; 10.8g salt; 1/8 tsp allspice; 1/8 tsp white pepper; 1/8 tsp nutmeg; 60g slivered pistachios; 80g pitted prunes, roughly chopped; 250ml chicken stock; 3 thyme sprigs; salt, to taste; 1.2g agar agar; 1 titanium gelatine leaf, bloomed in cold water; 1 tsp Dijon mustard

Vinnie Gibaldi

Contestant · 27 May 2026

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Hot Water Pastry

250gplain flour

¼ tspsalt

1egg

100mlwater

90glard

Chicken Livers

6chicken livers, soaked in milk for 20 minutes

1 tbsp (20g)butter

Filling (Farce)

30gunsalted butter

1shallot, finely diced

2 clovesgarlic, diced

20mlcognac

1 tbspthyme leaves

300gskinless pork shoulder, roughly cubed

200gskinless pork belly, roughly cubed

100gpork mince

100gpork lard

20mlcream

1egg

10.8gsalt

1/8 tspallspice

1/8 tspwhite pepper

1/8 tspnutmeg

60gslivered pistachios

80gpitted prunes, roughly chopped

Aspic

250mlchicken stock

3thyme sprigs

salt, to taste

1.2gagar agar

1titanium gelatine leaf, bloomed in cold water

Bitter Leaf Salad

1 tspDijon mustard

1 tbsplemon juice

salt & pepper, to taste

3 tbspolive oil

50gfrisée leaves

50gendive leaves

To Serve

cornichons

2 tbspseeded mustard

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

Chicken LiverPastryPrunePorkMain

Recipe by Vinnie Gibaldi, Season 18. Originally published by Network 10 on 27 May 2026.

Original on 10 Play ↗