The Making of Pâté en Croûte

01 Our terrine is made from forcemeat of chicken whole leg with garnishes of pistachios, black olives and semi-dried tomatoes. The forcemeat is seasoned well with salt, various herbs and spices.

02 Our terrine wrapped in buttery rich and golden pâte brisée. It crumbles, it flakes but it can hold and deliver its filling for a memorable moment's eating. The shortcrust pastry trimmings are used to make attractive flower decorations on the top.

03 The hearty appeal of Pâté en Croute, pleasing to the eye and palate, makes a spectacular start to any meal for the holidays and other special gatherings. It is enjoyed as a starter or appetiser. Best served cold, sliced, with a side of crunchy green salad, gherkins and Dijon mustard.