Pâté en croûte - delicious recipe with quite a few variation possibilities 

Ever made pâté en croûte? All ingredients in the description or here: wurstcircle.com/recipes/pate-en-croute/

Looks great I’ll give it a try thanks for sharing, atb John.😀

Great recipe a classic

Looks delicious 👌🏻

Wonderful.

Wow!

😂😂

I think you should mention that the lard should be really cold during the Pâte dough making. Preferably put into the freezer 1 hour beforehand. Since otherwise the heat thats created in the food processor due to the chopping motion, will cause the fat to seperate & kind of like with puff or short crust pastry, will result in an oily greasy mess. As a chef, naturally I already know this, but someone who isn't familiar with making a classic Pâte may not know this. Just saying... Btw, your german accent is really strong. lol Are you a chef or are you just a passionate home cook? I think it's a real shame that old classic appetizers like Parfaits, Pâtes, Galantines etc are a lost art. And are slowly fading from existence. Except maybe in France where they uphold the tradition of producing all these classics. But if you look around restaurants in Scandinavia, Spain, Germany, Britain etc It's a real rarity to even find these dishes on a menu, except its maybe a 3 star fine dining etablissement. I think I'll do a Poultry liver parfait for new years eve. With maybe a port jelly or a cumberland sauce. And marinate the livers in some madeira and brandy. I admire that you have executed this classic recipe. Cheers !