Porcine's pâté en croûte

Porcine chef NIK HILL shares his recipe for this rustic but challenging French delicacy.

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In August, Porcine chef-owner Nik Hill was named Gourmet Traveller's Chef of the Year - a peer-voted accolade that highlights the industry's respect for this humble, high-performing figure. Hill’s recipe for pâté en croûte epitomises his approach: rooted in French culinary tradition, visually impressive, and treating lesser-loved ingredients with the deepest care. “Pâté en croûte is a fascinating subculture of charcuterie and cooking, with high-wire competitions and shops dedicated to the craft dotted all over France,” he says. Constructed to deliver a cross-section resembling leadlight windows or terrazzo tiles once sliced, pâté en croûte comprises a forcemeat filling encased in pastry. This recipe calls for vinegar and cornflour to create a firm yet tender exterior, while variations at Hill's restaurant, in the Sydney suburb of Paddington, have included duck, rabbit, wild mushrooms, hazelnuts, ham, foie gras, leek... the list goes on, demonstrating the dish's flexibility. Would it be showing off to present this savoury parcel at your next dinner party or picnic? Perhaps, but in Hill's opinion it's well worth the two-day toil. “The satisfaction of nailing a perfect pâté en croûte can be spine-tingling.”

Step by step

SERVES 10-12 // PREP 2 HRS // COOK 1 HR 5 MINS (PLUS RESTING, CHILLING, SETTING) BEGIN THIS RECIPE 2 DAYS IN ADVANCE.

Softened unsalted butter, for greasing

1 egg yolk, for eggwash

50 gm brown butter (see note), warmed

Cornichons and frisée, to serve

PASTRY

315 gm unsalted butter

1 egg

2 tsp white vinegar

350 gm plain flour, sifted, plus extra for dusting

175 gm cornflour, sifted

½ tsp caster sugar

FARCE

60 gm cleaned chicken livers, soaked overnight in milk

1 chilled egg

50 ml brandy, chilled

½ nutmeg, finely grated

Pinch of ground clove

670 gm minced pork (see note), chilled