Anyone ever bother to make it? Any go-to recipes? Looks labor intensive but rewarding.
Bake the crust blind, including any top, then fill. Otherwise, the pate can overcook, turning into a dry rock, while its fat saturates the crust.
Anyone ever bother to make it? Any go-to recipes? Looks labor intensive but rewarding.
Bake the crust blind, including any top, then fill. Otherwise, the pate can overcook, turning into a dry rock, while its fat saturates the crust.