A PATE is distinguished from a terrine by the way in which it is cooked , a pate is baked in pastry and a terrine (Fr. terre meaning earth) is cooked in a special Earthen ware terrine mould. Fine textured , rich mixtures , that used to be baked in pastry are still known as pates even though the pastry has been replaced by a terrine mould or bread tin.
The name pate is also applied to mixtures that have been baked in the oven or sautéed mix frying pan , then pureed to a smooth consistency. Pate’s and terrines are based on a stuffing , somelime called forecmeats (Fr. farec) which varies in texture from velvety smooth to coarsely chopped . The stuffing can be plain or layered with strips of meat such as veal , ham or game , which are often marinated first in wine and brandy , it can be dotted with liver for richness , or with pistachios ,truffles or pieces of blanched red and green pepper for colour. Egg may be added to blind the mixture and bread crumbs for lightness. Pork valued for its flavour and rich fat, is the primary ingredient of Pates and terrines.
MAKING OF PATE –
PATE DOUGH:
Flour 1 kg
Butter 150 gm
Margarine 200 gm
Baking powder 15 gm
Water 250 ml (approx.)
Vinegar 25 ml
Eggs 3
Salt 2 tsp
Sift the flour and the baking powder.
Rub the shortening and the butter into the flour
Combine and add the remaining ingredients into the flour.
Mix until the dough is formed and knead till smooth.
Shape the dough into a flat rectangle. Refrigerate overnight.
Note: pate dough can also be made out of yeast and brioche dough
Assembling the pate:
Lightly oil the mould.
Roll the dough and line the mould leaving an overhang on the four sides.
Carefully press the dough into the corners of the mould.
Refrigerate the lined mould for at least an hour.
Fill the mould with the prepared farce ½ inch short of the top edge.
(the forcemeat should be placed in the mould in several layers. Use a palette knife to press into place. This will reduce the risk of air pockets in the finished product. There may be a central or dispersed garnish)
Fold the overhanging dough over the top of the mould and the seal.
Carefully cut two small holes from the top and provide chimneys for the excess steam to escape during the cooking.
Cooking the Pate:
The cooking takes place in two stages
Browning stage: Cover the surface with foil and place the mould in a pre heated 475°F oven for approximately 10 minutes. Remove from the oven and allow to rest for 15 minutes. The surface should show hints of brown.
Cooking stage: Uncover the pate and lightly egg wash the top of the pate
Place in a pre heated 375°F oven until an internal temperature of 170°F has been reached. Temperature can be taken through the chimney. Make sure the thermometer reaches the center of the pate.
Finishing the Pate:
The pate is not complete when removed from the oven. It must now be filled with aspic. First, allow the pate to cool to room temperature. This will allow for the fat and the juices to be re absorbed into the meat. Through the chimneys, carefully pour in good quality aspic. The aspic will slowly be absorbed into the meat and will fill the sides (where the meat has shrunk), and any crevice and air pockets that might have formed. Allow the pate to chill overnight before removal and slicing.