Hi George, while paté en croute recipes often call for a hot water pastry crust, many of these recipes also call for some egg in the pastry; this British version actually calls for 4 eggs, and this recipe replaces the water with an egg and 4 egg yolks. For best results, I would recommend following a pastry recipe specifically geared for a paté en croute to ensure that it has the sturdiness and resilience you're looking for. That being said, this crust does seem to hold up well in our Turkey Dinner Pie recipe, which is a similar application. 

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