- Level: Intermediate
- Total: 4 hr 10 min (includes cooling and chilling time)
- Active: 1 hr 5 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 832
- Total Fat
- 59 g
- Saturated Fat
- 27 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 233 mg
- Sodium
- 663 mg
This is a Midwestified version of a classic French dish, Molly thinks of it as a pig in a blanket. Summer sausage is everywhere around Minnesota so this sticks it in the middle of a pate, which is just a ground meat mixture, and it salts the meat deliciously, then she adds a few carrots for color and wraps the whole thing in her go-to short crust recipe. It’s A+ campfire food.
- Level: Intermediate
- Total: 4 hr 10 min (includes cooling and chilling time)
- Active: 1 hr 5 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 832
- Total Fat
- 59 g
- Saturated Fat
- 27 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 30 g
- Cholesterol
- 233 mg
- Sodium
- 663 mg
Ingredients
Pate:
Pastry:
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Directions
Special equipment:
a 9-by-4-by-4-inch pullman pan- For the pate: Preheat the oven to 350 degrees F with a rack in the lower third. (Remove the middle rack so the pullman pan will fit in.) Butter a 9-by-4-by-4-inch pullman pan, making sure to get in all of the corners. Line a baking sheet with foil to collect any drips.
- Put the 4 whole rainbow carrots on another baking sheet, then drizzle with the olive oil and sprinkle with a pinch of salt. Toss the carrots in the oil and roast until tender, about 30 minutes. Let cool.
- For the pastry: Meanwhile, combine the flour and salt in the work bowl of a food processor and pulse to combine. Add the butter pieces and pulse until the pieces are pea sized. Combine the 2 eggs and cold water together in a spouted measuring cup. With the processor running, add the mixture and process until a dough starts to form. Pulse a few more times, then take some dough in your hand; if it comes together when you squeeze with a few crumbly bits remaining, it’s okay. If it is still too crumbly, drizzle in another tablespoon of water and pulse again. Dump the finished dough onto a lightly floured counter and press into a rough rectangle. Fold the dough over itself like a letter and press into a rectangle; fold once more. Wrap the dough rectangle in plastic and let it rest in the refrigerator for 1 hour. (The dough can be made a day ahead, but remove from the fridge 15 minutes before you want to roll.)
- For the pate: Put the remaining orange carrot chunks, garlic, celery, onion, thyme, sage, and remaining 1/4 teaspoon salt in the work bowl of a food processor and pulse to make a coarse paste, then transfer to a large bowl and add the ground pork, sausage, breadcrumbs, cream, parsley and egg. Mix well with your hands to make a homogeneous mixture. Set aside.
- Cut off about a quarter of the dough and set aside.
- Roll the larger piece of dough on a floured surface to a 16-by-14-inch rectangle. Transfer to the pullman pan and press in the dough to line the pan. (Press gently to get the dough up the sides and into the corners, not so firmly that it will stick when you unmold. If it tears, just patch with a piece of the dough that’s overhanging.) Trim the dough to overhang the edges by about an inch.
- Press about a third of the meat mixture into the pan. Add 1 whole carrot and press into the meat. Continue to add the roasted carrots and the summer sausage (trying to get it in the middle), ending with a final flat layer of meat mixture that is just almost flush with the top of the pan. Fold the dough over the meat mixture and add a brushing of egg wash.
- Roll the smaller piece of dough and trim into a rectangle that is about 1 inch wider than the top of your pan (we’re using a 9-by-4-inch pan so we are cutting 10-by-5-inch). Trim with scissors so you have a 1-inch overhang. Cut out 5 round 3/4-inch steam vents in the rectangle.
- Add the top dough piece over the meat. Press and seal with a fork. Egg wash the top crust and sprinkle with flaky salt.
- Place on the lined baking sheet and bake until the crust is deep golden brown and the meat mixture is at least 165 degrees F (take the temperature through the air vent, going a bit to the side so you avoid the sausage), 1 hour 30 to 40 minutes. (It’s okay if the temp is a bit higher than that too, you just don’t want it under.)
- Remove to a rack to cool completely before unmolding, at least 30 minutes. Run a thin knife around the edges of the pan to loosen before unmolding. The loaf will slice best once cooled.
- Leftovers will keep, wrapped in foil, in the fridge, for 2 to 3 days.
