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