Pâté En Craite E Volaille Recipe
Mori in du Quercy dephin Tarte tache chantin jaune, pruneaux et noisettes
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Ingredients
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Pâté en Croûte Ingredients
Method
Preparation Directions
- 1
Prepare the Filling
In a large bowl, combine the ground chicken, pork fatback, chopped prunes, toasted hazelnuts, finely chopped onion, minced garlic, thyme, salt, and black pepper. Mix thoroughly until all ingredients are evenly combined.
- 2
Prepare the Pastry
Roll out the puff pastry on a floured surface to about 1/8 inch thickness. Cut it into a rectangle large enough to encase the filling.
- 3
Fill the Pastry
Place the filling mixture in the center of the pastry. Fold the pastry over the filling, sealing the edges well with a fork. Trim any excess pastry.
- 4
Bake
Place the sealed pâté on a baking sheet lined with parchment paper. Brush the top with the beaten egg for a golden finish. Bake in a preheated oven at 180°C (350°F) for 30-35 minutes or until golden brown.
- 5
Cool and Serve
Once baked, remove from the oven and let it cool for about 10 minutes before slicing. Serve warm or at room temperature.
