If you roll the Russian "Fake Hare" into the dough, you get a French pate

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Hi friends! Today I have a paste in a dough - a very effective and tasty dish. This dish will undoubtedly become the center of any festive table. Watch the video clip, it is always better to see all operations once than to read several times.

👇 Video recipe - pate with eggs in dough 👇

French pate recipe

The dish is very interesting, tasty and elegant. It needs some preliminary blanks.

ONION CONFI

  • Cut the onions into quarters of the rings.
  • Place a heavy-bottomed pan or saucepan on the stovetop.
  • Add 2 tbsp there. olive oil, heat a little and put onion.
  • Pour 100 g of white dry wine or wine vinegar, salt, pepper and nutmeg diluted with water.
  • Mix everything, reduce heat and simmer for a long time, two hours.

CHOPPED MEAT

  • Wash the chicken fillet, dry it and remove the films.
  • Cut liver and fillets into cubes.
  • Add port, white pepper, salt and nutmeg to them.
  • Mix everything.
  • Cover with plastic wrap and refrigerate until next day.

Chopped dough

  • Stir in flour, salt, sugar and starch.
  • Prepare and chop cold butter.
  • Mix dry ingredients.
  • Add butter and stir on low speed.
  • You need to turn everything into crumbs.
  • Then add eggs and cold water.
  • Stir before combining the ingredients, no kneading of the dough is needed.
  • Put the dough in the refrigerator until tomorrow.

MINCED MEAT FOR THE NEXT DAY

  • Grind white bread into crumbs.
  • Add minced pork to the crumb and stir.
  • All meat and dairy products cold from the refrigerator.
  • Add onion confit and stir again until smooth.
  • Add salt, pepper, nutmeg, chicken and liver.
  • Stir the mixture until combined.
I added frozen cherries to the minced meat
  • Now this minced meat needs to be refrigerated for at least 2 hours.

While the minced meat is cooling, boil 4-5 chicken eggs.

  • Prepare the forms. Lubricate the inside with oil, line with parchment and grease it too.
  • Roll out the dough, trying to keep the shape of a rectangle. Thickness approx. 4 mm.
  • Cut the rolled out dough and place in a mold with a slight overlap on the bottom.
  • The sides should rise above the side.
  • Fill the form with minced meat up to half.
  • Put eggs one after another and cover with the remaining minced meat.

Cover the minced meat with dough from the sides, and lay the sprockets.

  • Put the mold in the refrigerator and heat the oven to 150 ° C with convection. No convection - 160 ° C degrees.
  • Insert the dipstick and send the minced meat to the oven.
  • The probe must be in the meat. Readiness temperature 72 ° C degrees inside.

BOUILLON

  • Soak the gelatin.
  • Mix chicken or beef broth with port in half.
  • Place on the stove and bring to a boil. Boil for a couple of minutes to evaporate the alcohol.
  • Add gelatin and stir until dissolved.
It's been 1 hour 20 minutes
  • Take a needle and a 20 ml syringe.
  • Pump the pate with broth and leave for half an hour.
Pâté with egg in dough
  • After half an hour, add another portion of the warmed broth, and so on until the end.
  • Let it cool and absorb.
  • Then put in the refrigerator for stabilization.
  • This pate is stored in the refrigerator for 3 days.
French pate in dough

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