pâté en croûte

Pâté en croûte is a French dish consisting of a filling, typically meat, game, or fish, encased in a pastry crust. This preparation is analogous to an English pie. The term pâté itself, in French cuisine, can refer to a meat mixture cooked in a dish without pastry, known as pâté en terrine, or the pastry-encased dish, pâté en croûte. Pastry is a dough made from flour, fat, salt, and liquid, often used to line pans or enclose fillings. While pâté en croûte can be served hot or cold, pâté en terrine is served cold. Some pâtés are associated with specific occasions, such as pâté de Pâques for Easter or pâté de foie gras, a delicacy made with goose or duck liver.12