Country Pate* Recipe

Starters

1. 1

   Prepare the filling

   In a skillet over medium heat, add the finely chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes. Add the chopped pork liver and cook until browned. Remove from heat and let cool slightly.

2. 2

   Combine ingredients

   In a large mixing bowl, combine the ground pork, cooked liver mixture, thyme, bay leaf, cognac, heavy cream, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

3. 3

   Prepare the pastry

   Roll out the puff pastry on a floured surface to about 1/8 inch thick. Cut into a rectangle large enough to hold the filling with some overhang.

4. 4

   Fill and wrap

   Place the meat mixture in the center of the pastry. Fold the pastry over the filling and seal the edges with a fork. Brush the top with beaten egg for a golden finish.

5. 5

   Bake

   Preheat the oven to 200°C (400°F). Place the wrapped pâté on a baking sheet and bake for 25-30 minutes or until golden brown.

6. 6

   Prepare the salad

   While the pâté is baking, prepare the field greens. In a small bowl, whisk together champagne vinegar, olive oil, and whole grain mustard. Drizzle over the mixed greens and toss to combine.

7. 7

   Serve

   Once the pâté is baked and has cooled slightly, slice it and serve alongside the dressed field greens.