Ingredients

Method

To make the pastry, combine the flour and salt in a large mixing bowl. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Add the beaten egg and iced water (very cold water), and mix until the dough just comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan.

In a large bowl, combine the ground pork, chopped chicken livers, onion, garlic, parsley, thyme, allspice, salt, and pepper. Mix well to combine.

On a lightly floured surface, roll out two-thirds of the pastry dough to a rectangle large enough to line the bottom and sides of the prepared loaf pan. Press the dough gently into the pan, trimming any excess dough that hangs over the edges.

6. Fill the pastry-lined pan with the meat mixture, pressing it down firmly and smoothing the top.

Roll out the remaining pastry dough to a rectangle large enough to cover the top of the filling. Lay the dough over the filling, pressing the edges together to seal. Trim any excess dough.

Brush the top of the pâté en croûte with the egg wash. Use a sharp knife to create a few small vents in the pastry to allow steam to escape during baking.

Bake the pâté en croûte for 1 hour and 15 minutes, or until the pastry is golden brown and the internal temperature of the filling reaches 160°F (71°C). Allow the pâté to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.

Once cooled, slice the pâté en croûte and serve with crusty bread, pickles, and mustard.