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Pâté de Porc à l'Anglaise
A hot pork pie in the classical French style: a pie dish lined with raw ham, layered with sage-and-duxelles-seasoned pork escalopes, sliced potato and onion, capped with short pastry and baked slowly until the potatoes drink up the juices.
- YieldOne 1.5 litre pie; serves 6
- Hands-on1 h 15 min
- Total4 h 24 min
- Difficulty
Ingredients
Filling
- 400 graw cured ham (jambon de Bayonne or prosciutto), thinly sliced
- 600 gboneless pork leg or loin, cut into escalopes
- to tastesalt and freshly ground black pepper
- 5 gflat-leaf parsley, chopped
- 1 gfresh sage, chopped (about 4 leaves)
- 600 gwaxy potatoes, peeled and thinly sliced
- 100 gonion, finely chopped
- 150 mlwater
Dry duxelles
- 200 gbutton mushrooms, very finely chopped
- 20 gshallot, very finely chopped
- 15 gunsalted butter
Pâte à foncer
- 200 gall-purpose flour
- 100 gunsalted butter, cold, diced
- 4 gfine salt
- 1egg yolk
- 50 mlice water
Glaze
- 1egg, beaten
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