Pâté en croûte

Pastry

• 380 g plain flour plus extra to dust
• 170 g unsalted butter cut into pieces
• 1 tsp sea salt
• 100 g chilled water

Pork filling

• 4 sprigs fresh parsley leaves only
• 900 g pork meat, sinew free cut into cubes (2 cm), partially frozen
• 2 tsp sea salt to taste
• 1 tsp ground black pepper
• 20 g brandy
• 100 g button mushrooms sliced
• 20 g shelled pistachios (optional)

Assembly

• butter to grease
• 300 g rindless bacon rashers (see Tips)
• 1 egg lightly beaten

Jelly

• 6 titanium strength gelatine leaves
• 200 g Madeira wine (see Tips)
• 130 g water
• 30 g pure maple syrup
• 1 tsp white wine vinegar