Paté en Croûte with Vegetables

Pastry: Mix together the flour, cornstarch and salt, add the 250 g of softened lard and rub it into the dry ingredients by hand. Add the well-beaten egg, then gradually add the water until you get a smooth dough.
Start rolling the dough out to a rectangle and leave to rest in the refrigerator, well covered with clingfilm,
Wash the spinach, ‘dry’ sear it in a frying pan with a knob of lard, adding very little salt.
Chop the remaining vegetables into cubes around 1.5 cm in size, and sauté them separately with a bit of lard, making sure they stay al dente.
Add very little salt, and set aside in a sieve until completely cool.
Poultry mousseline: Dice the poultry breast, then in a cutter food processor, finely blend the well-chilled poultry and the egg. Add the well-chilled cream and blend thoroughly.
Mix the vegetables with the miso, black garlic and the mousseline stuffing,
Roll out the pastry to 4 mm thick and line the mould, setting aside a strip to form the lid. Chill again for 30 minutes to allow the pastry to set,
Preheat the oven to 200 °C,
Fill the mould with the vegetable stuffing, packing it tightly to avoid seeing any holes after cooking. Cover with a strip of pastry and seal with a little beaten egg.
Pinch the lid to the pastry rim, making sure it is firmly attached, then make two small holes in the top so that steam can escape during cooking. Brush with egg yolk,
Bake for 20 min, then lower the heat to 170 °C for approximately 1 hour (check with a thermometer 65 °C in the centre),
Wait 15 min before turning out after baking,
Serve warm with a salad, for instance, or cold with a good-quality mustard or mustard caviar.
A festive centrepiece that is perfect for sharing!

MUSTARD CAVIAR:
-_Mustard seeds: 30 g
-_Choice of vinegar (not red wine), cider for instance: 30 g
-_Agave syrup: 20 g
– A large pinch of salt
Heat the vinegar, salt and mustard seeds. Stop the cooking process and add the agave syrup. Leave to cool and keep refrigerated.
That’s it!
You can add a hint of curry powder or any other spice if you wish.