Pastry deli meats

52106 Views 20/07/2022 0 comments Posted By: Emmanuel Poulet-Harmel In: Blog of gourmets

 The first trace of pâté en croute dates back to the 14th century. During the Middle Ages, all the pâtés are in crust. The crust is used to protect the pâté during cooking and for transport. Very thick and very hard, it was not eaten. 

 At the time the pie was the specialty of the pastry chef. He was making this in his back room, rather covertly. The finished product did not show the raw materials. It was therefore the source of superstitions.
 Over time, the recipe changed and the crust gradually became edible.
 Today it is one of the most popular French specialties. There is even the world #pastry crust championship every year. Different teams of different nationalities compete against each other which testifies to its success.
 There are also other pastry #charcuteries such as friand, vol-au-vent, croque-monsieur and even hot dog. 

 Pastry deli meats are an art, both gustatory and visual. The pie can be a real complex work. To prepare it, the meat must be lean, from pork, veal, game or poultry. This meat is then cooked accompanied by a stuffing in a fine pastry which is very often decorated.
 It is eaten hot or cold straight out of the oven.