Featured Recipe
Rustic Pork Pâté
By Kate
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Savory pork pâté with a textured celery-root filling, wrapped in flaky butter crust. Sweet contrast from chopped dried apricots replaces dates, while ground ginger swaps with clove for warmth. Cook celery-root until tender but still holds shape. Pork mixture should brown lightly; liquid evaporates fully. Dough cold and firm before rolling out. Build rustic pouch with pleated edges, leaving a central vent to let steam escape during baking. Serve with lemony celery garnish tossed in olive oil and fresh herbs. A balance of savory, earthy, and subtly sweet elements. Techniques focus on texture, aromas, and controlling moisture levels for a firm but tender final result.
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Prep:
45 min
Cook:
Total:
Serves:
8 servings
pâté
pork
French-inspired
dinner party
comfort food
Introduction
Celery root needs roasting until soft but intact; too mushy loses texture, too firm stays underdone. The pork needs a tough high-heat sear to build depth—no steaming here. The spices cinnamon and ginger add subtle warmth without overpowering. Choosing apricots adds a floral sweetness less intense than dates—keeps filling balanced. Dough handling is critical. Cold butter, minimal water, and short processing create a flaky crust that won’t toughen. Leaving the center of the galette open releases steam, keeping dough from becoming soggy inside. Celery garnish adds brightness, giving the hearty pâté an herbal lift. Timing is fluid; texture and aroma are better guides than the clock. Expect a rustic, homey, French farmhouse vibe with subtle modern tweaks. No fancy blenders or special pans needed—just patience and eyes on the pot.
Ingredients
Filling
- 1 medium celery root peeled and cut in 1cm cubes
- 3 tbsp olive oil divided
- 1 medium onion chopped
- 450g lean ground pork
- 1 cup chicken stock
- 3 tbsp fresh breadcrumbs
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 cup chopped dried apricots
- Salt and pepper to taste
- 2 cups unbleached all-purpose flour
- 1/2 tsp fine salt
- 3/4 cup cold unsalted butter, cubed
- 1/2 cup ice water plus more if needed
- Milk for brushing
- 1 celery stalk diced small
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/4 cup finely chopped fresh parsley
Crust
Garnish
About the ingredients
Celery root can be swapped for parsnip or turnip but note flavor shifts: parsnip sweeter, turnip more peppery. Use low-fat pork or a blend with veal for lighter or more delicate taste. Fresh breadcrumbs preferred over dry, keep moist but crumbly. Frozen apricots rehydrated briefly prevent dry bits but not mandatory. If ginger unavailable, add pinch of nutmeg instead. Butter cold and unsalted for better dough control; margarine or coconut oil changes texture, not recommended here. Use ice water—not chilled—to keep butter firm during mixing. Milk wash yields deeper crust browning; egg wash makes too shiny and tougher. Lemon juice in garnish keeps celery crisp and adds contrast. Parsley over cilantro or basil to avoid overpowering the pork. These swaps subtly shift profile but keep dish balanced.
Method
Filling
- 1. Rack in center of oven. Preheat to 210°C (410°F).
- 2. Toss celery root cubes in 2 tbsp olive oil; sprinkle salt and pepper. Roast on parchment-lined sheet for about 22 minutes until tender but slightly firm. Let cool slightly.
- 3. Meanwhile, heat remaining olive oil in a heavy pan on high. Sauté onions until translucent and just starting to color.
- 4. Crumble pork into pan. Brown well, stirring constantly to break it down, about 8 minutes. Browning is key for flavor and texture.
- 5. Add stock, breadcrumbs, cinnamon, and ginger. Stir vigorously over medium-high heat until mixture thickens and all liquid evaporated—about 8 minutes. Should have firm texture but still moist. Season with salt and pepper. Remove from heat and cool slightly.
- 6. Place flour and salt in food processor. Pulse briefly, add cold cubed butter. Pulse until mixture resembles coarse peas, no large butter chunks remain—this maintains flakiness.
- 7. Add ice water slowly, pulse only until dough starts clumping. Avoid overprocessing; dough should just hold together. Add water sparingly.
- 8. Form dough into disk on floured surface. Wrap tightly in plastic wrap. Chill minimum 25 minutes to relax gluten and harden butter.
- 9. Lightly flour surface. Roll dough into 35 cm (about 14 inch) circle.
- 10. Transfer to parchment-lined baking sheet. Leave 5 cm (2 inch) border raw around edges.
- 11. Spread pork filling thickly in center, leaving border free. Distribute apricots evenly over filling. Layer roasted celery root on top.
- 12. Fold edges inward in rustic pleats, leaving center open for steam vent during baking.
- 13. Optional: Freeze at this stage for up to 1 month, then thaw before baking.
- 14. Brush exposed dough with milk. Bake 33 to 38 minutes until golden brown, dough fully cooked, filling hot and aromatic.
- 15. Meanwhile, toss diced celery garnish with lemon juice, olive oil, salt, and pepper.
- 16. Remove pâté from oven. Let rest 10 minutes to set before serving. Sprinkle garnish atop. Cut into wedges.
- Enjoy balanced textures, aroma of spices, and tangy fresh celery contrast.
Crust
Assembly and baking
Technique Tips
Roasting celery root makes aroma rich—pepper and sweet earthiness develop. Listen for sizzle and watch for light caramelization edges; stop before mush. Browning pork in hot pan builds umami—you want cracking sounds and color development, never stew meat. Adding broth loosens bits, letting breadcrumbs soak moisture and bind filling; cook until it thickens fully—watch carefully to avoid drying or clumping. Dough needs quick pulses to avoid melting butter before rolling. Let it chill well and handle minimally to avoid tough crust. Don’t rush folding dough—pleats trap heat yet allow steam out through the open center. Milk or cream wash signals baking progress via deep golden color. Rest pâté 10 minutes so filling firms and juices redistribute, making clean slices easier. Serve slices with fresh celery mixture that refreshes palate and balances richness.
Chef's Notes
- 💡 Choose firm but tender celery root. Careful roasting is key! Avoid mushy—crisp edges, soft inside is the aim. Listen for sizzle; aroma rich when done.
- 💡 Brown the pork well. Hot pan needed. Cracking sounds mean it's sealing in moisture. Break meat apart. Don't let it stew or steam.
- 💡 Breadcrumbs should be fresh not dry. Helps keep filling moist but firm. Adjust moisture, adding more if too wet. Watch the mixture—don't dry out.
- 💡 Roll dough on floured surface. Keep it cold and firm. Overworking toughens it. Relax gluten, chill well. Aim for flaky and rustic look.
- 💡 Garnish is key for brightness. Celery with lemon juice cuts richness of pâté. Keep it fresh and crisp. Herbal elements like parsley work well.
