Pate in dough

Prepare the dough: in a large bowl mix flour, salt, and starch. Melt the butter in a saucepan, cool it down, add water, 1 egg, and vinegar and mix thoroughly. Pour this mixture into the bowl with flour and knead the dough. Leave it at room temperature for 3 hours.

Fry the calf's liver in olive oil. Cut the veal and pork fillets into small cubes, place them in a bowl, pour in white wine, season with salt and pepper, and mix. Add cognac and pistachios. Chop the pork neck, fat, and fried pork liver into small cubes. Mix everything thoroughly, cover with plastic wrap, and leave it in the refrigerator overnight.

Preheat the oven to 180 degrees. Prepare a mold measuring 30x10 cm. Divide the dough into two parts and roll out into rectangles of suitable size, 3-4 mm thick.

Grease the mold with butter, carefully line it with one layer of dough. Place the filling on top. Cover with a second layer and pinch the edges. Brush with the remaining beaten egg.

Make a hole in the middle with a knife and insert a foil tube into it. Place in the oven and bake for 75-80 minutes. Remove from the oven and let cool.

Boil water and dissolve gelatin in it. Cool down and before the jelly sets, pour it into the pâté through a tube. Let it cool and refrigerate before serving.