It is best served chilled or at room temperature. I like to serve it with a selection of dipping sauces, including; dill, tzatziki, and roasted sweet red bell pepper. I also serve it with a selection of crusty French bread, bread sticks, wheat crackers and French gougeres.

Special equipment required: One 12x4 1/4x3 inch hinged pate mold or loaf pan.

INGREDIENTS FOR EN CROUTE, BRIOCHE DOUGH

• 2 1/4 Cups all-purpose flour, unbleached.
• 2 Tsp. Sugar.
• 2 Tsp. Salt.
• 9 Tbs. Unsalted butter cut into 1 tbs. pieces.
• 1/3 Cup ice water.
• 2 Large eggs, slightly beaten.

VEGETABLE INGREDIENTS

• 3 Medium carrots, scraped and cut into 1/4" cubes. At least 1 1/4 cups.
• 1 Small yellow squash, cut into 1/2" cubes. About 3/4 cup.
• 1 10 Ounce package frozen artichoke hearts, thawed and quartered.
• 1/2 10 Ounce package frozen chopped spinach, thawed and squeezed dry.
• 2 Medium red bell peppers, roasted, seeded and cut into 1/4" wide strips.
• 2 Tbs. Unsalted butter.
• 1 Tbs. Garlic, peeled and minced.
• Salt and freshly ground black pepper to taste.

CHICKEN FORCEMEAT INGREDIENTS

• 2 Chicken breasts, skinless and boneless. At least 3/4 pound.
• 1 Large egg white, lightly beaten.
• 1/2 Cup heavy cream, well chilled.
• 3/4 Tsp. Salt or to taste.
• 1/4 Tsp. Ground white pepper.
• 1 Tbs. Each, of the following finely chopped fresh herbs;
• Basil leaves.
• Thyme leaves.
• Tarragon leaves.
• 1/2 Tbs. Dill, finely chopped.

PLUS an egg glaze prepared with 1 egg yolk beaten with 2 teaspoons of water. Reserve, cover and refrigerate.

PREPARE DOUGH

I'm a lazy dough preparer, so I use my food processor. You may use whatever mixing method you prefer.

1. In a small bowl, whisk together the eggs and ice water, reserve.
2. If you are using a food processor, place the flour, sugar and salt into the work bowl fitted with the metal blade.



• Whiz a second or two to thoroughly mix the dry ingredients.



3. Add the butter pieces and PULSE until the mixture resembles coarse meal.



• With the processor motor on, pour the reserved egg/ice water mixture thru the feed tube. Pulse until dough holds together. Do not over process!



• If the dough feels a bit dry and crumbly, add a little water and pulse until dough just barely holds together.



4. Place dough on a very lightly floured surface and form into a ball.



• Let the dough rest for about 10 minutes, loosely covered with a tea towel.



• Press dough into a rough rectangular shape. Cover with plastic wrap and refrigerate for at least one hour.
5. NOTE: Dough may be prepared to this stage at least 3 days in advance.

PREPARE THE CHICKEN FORCEMEAT

1. Trim any fat remaining on chicken and cut into 1" chunks. Place in bowl, cover tightly and place in freezer to chill, about 20 minutes.



2. Place the chilled chicken chunks into the work bowl of a food processor, fitted with a metal blade.



• Pulse until chicken is ground and resembles raw hamburger meat.



• Add egg white to chicken in work bowl and process to a puree, about 10 seconds.



• With the motor running, gradually add the cream thru the feed tube. Texture should become light and fluffy, about 10 seconds. Do not over process. Add salt, pepper and all the herbs. Pulse until just blended.



3. Place the chicken forcemeat into a mixing bowl, cover and refrigerate.

PREPARE VEGETABLES

1. Melt butter in a large saute pan over moderately low heat. When butter is hot add garlic and carrots. Saute the carrots until crisp tender, about 2 minutes.



• Add squash and continue sauteing for about 2 more minutes, or until squash is crisp tender.



• Add artichoke hearts and continue sauteing until heated through; about 2 minutes longer.



• Add spinach and continue sauteing until heated through; about 1 more minute.



2. Remove pan from heat. Season the mixture with salt and pepper. Set aside to cool.



3. Gently fold the cooled, sauteed vegetables into the chicken forcemeat. Cover tightly and refrigrate.

Pre-heat oven to 400° F. and adjust an oven rack to a middle position.

1. Lightly butter the pate mold or loaf pan and refrigerate.

ROLL AND CUT DOUGH TO SHAPE AND SIZE

If your mold or loaf pan is a bit larger or smaller, you will have to adjust the following dough sizes accordingly.

1. Remove dough from fridge and let rest for about 5 minutes.



• Lightly flour work surface and roll dough to about a 12x22x1/8 inch rectangle.



2. Using a ruler and small knife, cut the dough into the following 4 sizes;



• 1 - 12 inch square.
• 1 - 2 3/4x11 1/2 inch rectangle.
• 2 - 3 3/4x4 inch rectangles.



• Save the dough trimmings for decorations.

ASSEMBLE THE PATE

1. Remove pate mold or pan from fridge and press the 12 inch square piece of dough into the bottom of the mold/pan and up the long sides. Dough should overhang the edges of the mold/pan by 3/4 inch.



• Press 1 - 3 3/4x4 inch dough rectangle into each end of the mold/pan, leaving about a 3/4 inch overhang.



2. Remove filling/forcemeat from fridge and spread 1/2 of it into the bottom of the mold/pan, forming an even layer.< /LI>
   
   
   • Arrange all of the roasted red pepper strips, length-wise, on top of the filling; completely covering it.< /LI>
     
     
     • Gently spread remaining filling atop the pepper layer and smooth the surface.
   
   
   
3. Fold the 3/4 inch dough overhangs over the filling and paint generously with the reserved egg glaze.



• Place the remaining rectangle of dough over the egg-glazed dough and press verrrrry gently to seal.



• Paint the entire dough surface with egg-glaze.



4. Re-roll your dough trimmings to a 1/8th inch thickness. Using a small knife or a mini leaf shaped cutter, cut out several decorative leaves for top decorations. Arrange in a branch type pattern. Reglaze entire surface.



5. Use a skewer to puncture several patterned holes in top dough surface to permit steam to escape as pate bakes.< /LI>

AT LAST! BAKE THE PATE.

1. Place mold/pan on shallow baking pan. Place in pre-heated oven and bake for about 15 minutes, or until the dough is a light golden brown. Reduce oven temperature to 350° F. and continue baking until the pate has cooked. About 30-45 minutes longer or until the juices run clear and an instant read thermometer, inserted into the pate reaches 140-150°F. If the dough begins to brown too much, cover it loosely with foil.
   
   
2. When baked, remove from oven and permit the pate to cool for about 5 minutes in the mold. Carefully unmold and place on rack to cool.

NOTES:

Pate may be served warm or chilled.