OUR COOKING RECIPES

Pâté with Mushrooms

Ingredients :

• 400 g walnuts in veal
• 400 g pork belly

Marinade:

• 2 cloves
• 4 sprigs parsley
• Thyme, bay leaves
• 1 onion
• 10 cl of white wine
• 3 tablespoons alcohol
• puff pastry

Filling:

• 100 g smoked bacon
• 100 g mushrooms
• parsley
• 1 / 2 teaspoon mixed spice
• pepper

Preparation:

Prepare the marinade and leave the meat in the fridge 12 hours.
Chop the meat and bacon with parsley, salt, pepper and spices.
Spread half the dough into a rectangle.
Pour half the filling, leaving 4cm border.
Place the mushrooms (browned in butter and olive oil with garlic and parsley) over the filling, top with remaining stuffing, brush with beaten egg, and the border.
Spread the remaining dough and place it over the filling.
Pinch the edges to be welded.
Make two holes 1cm in diameter.
Preheat oven to 220 ° C.
Put the pie in the hot oven and reduce temperature to 180 ° C.
Cook for 1 hour.
Serve hot or cold