HomeChristmas RecipesCalum Franklin’s Christmas Paté En Croute Calum Franklin, Holborn Dining Room‘s Executive Chef serves up a deliciously decadent Christmas paté en croute. Ingredients For the pastry: • 470g strong flour • 20g milk powder • 22g salt • 165g unsalted butter (cold, small dice) • 2 whole eggs • 150ml whole milk • 10ml cider vinegar • 3 egg yolks mixed with 4tbsp water • 20 ml vegetable oil For the farce: • 1 small turkey • 325g smoked back bacon for mince (including fat) • 150g clean diced back bacon (2cm dice) • 1⁄2 bunch sage finely chopped • 15g white mustard seed • 15g table salt • 10g pink salt • 100g chopped peeled pistachio • 200g dried cranberries (soaked in port) • Fresh ground white pepper For the jelly: • Turkey carcasse • 3 donkey carrots • 2 onions 2 leeks • 1/2 celery • 1 head garlic • 5g thyme • 500ml white wine • 250ml madeira • 300ml veal stock • 8 leaves bloomed gelatin Method For the pastry: 1 Sift flour and milk powder and add to stand mixer with salt. 2 Add the butter and mix until a crumble texture has been reached. 3 Beat eggs with milk and vinegar and add to mixer. 4 Combine briefly till dough is formed (do not overwork). 5 Cling film dough and flatten out and seal, then chill for at least two hours before use and no longer than one day. For the farce: 1 Trim breasts and legs off turkey, remove bones and prepare 300g of turkey breast into 2cm dice and 700g of thigh meat for mincing. Keep the remainder for another meal. 2 Take all carcasses/bones to make the jelly. 3 Add diced turkey to diced bacon and set aside. 4 Put the bacon and fat for mince and turkey thigh through the mincer on a large grinding plate. 5 Add all other ingredients (including dice) to mince in a mixing bowl and combine well. For the turkey jelly: 1 Put turkey bones in an oven at 180c for 20min.Roast carrots, then onions, then celery, garlic then add white wine, madeira and thyme, leeks and reduce by half. 2 Add turkey bones, veal stock and cold water to cover, bring up to simmer and skim. 3 Slowly simmer for 3 hours, skimming constantly and then pass off and reduce down to 750ml, add gelatin For the final preparation: 1 Roll pastry out to 1cm thickness. 2 Line terrine and chill for 20 min. 3 When ready, add farce to terrine and lay over a lid and seal edges. 4 Cook at 180c till 60c inside then rest and chill overnight. 5 Next day add jelly, set and its ready. Recipe courtesy of Calum Franklin, Holborn Dining Room‘s Executive Chef. Get a taste of Calum’s cooking at High Holborn, London WC1V 7EN.