I made pâté en croute for dinner last night. While not specifically bacon-related, the result was a heavenly pocket of pork and pastry goodness that was too delicious not to share with you. Best of all…they were really easy to make. And they are pretty decent as leftovers the next day.
The contents of pâté en croute are pretty basic – I used pork pâté and Dufour puff pastry dough, both of which I purchased at Whole Foods. For each pastry, I dusted both sides of a sheet of dough with flour and placed it on a greased baking sheet. I put a couple slices of pâté on one half of the dough, then folded the other half of the dough over the top of the pâté and pressed the edges together. Then I brushed the top of the pastry with a mixture of beaten egg and water and let it sit for about 15 minutes before putting it in the oven. I baked the pastry at 375 degrees for about 30 minutes, at which point the dough had puffed up and had a nice golden color to it.
I could’ve kept it real and figured out a way to add bacon to the pastry, but that would’ve been a little over the top – even for me.