Pate en croute

Combine 300 g flour, 150 g butter, 100 g eggs, and 75 g cold water to form a smooth dough, then chill for one hour.

Mix 500 g pork shoulder, 100 g chicken liver, 50 g shallots, 10 g garlic, 50 g cognac, 5 g salt, 2 g pepper, 1 g nutmeg, and 50 g pistachios.

Fold 50 g cream, 5 g chervil, 5 g parsley, 5 g thyme, and 5 g tarragon into the meat mixture.