Pate Pie Recipe

Pate Pie picture

Summary

Cooking Time2 MinCuisine
Method

Ingredients

 Hot water crust pastry10 Ounce (275 Gram)
 Raw chicken8 Ounce (225 Gram)
 Pigs liver8 Ounce (225 Gram)
 Onion1 Medium
 Parsley sprigs2 (Few Sprigs)
 Egg1
 Fresh breadcrumbs5 Tablespoon
 Tomato puree1 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Shelled hazelnuts2 Ounce (50 Gram)
 Pork sausage meat8 Ounce (225 Gram)
 Dried sage1⁄2 Teaspoon
 Egg white1

Nutrition Facts

Serving size: Complete recipe

Calories 2223 Calories from Fat 1286

% Daily Value*

Total Fat 145 g223.3%

Saturated Fat 37.3 g186.4%

Trans Fat 0.5 g

Cholesterol 1227.5 mg

Sodium 2829.6 mg117.9%

Total Carbohydrates 77 g25.6%

Dietary Fiber 12.4 g49.7%

Sugars 15.8 g

Protein 152 g303.1%

Vitamin A 1005.4% Vitamin C 145.3%

Calcium 37.1% Iron 364.7%

*Based on a 2000 Calorie diet

Directions

Roll out three-quarters of the pastry into a round to line the base and sides of an 18-cm/7-in cake tin.
Roll the remaining pastry into a round to use as a lid, reserving a little for decoration.
Cut the chicken into 2.5-cm/1-in pieces and mince, using the double-bladed chopping knife.
Remove from the bowl and set aside.
Remove the skin from the liver, peel and quarter the onion and mince together with the parsley and whole egg, using the double-bladed chopping knife.
Turn this mixture into a mixing bowl and stir in the breadcrumbs, tomato puree and seasoning.
Use one-third of the liver mixture to make a layer in the base of the pastry-lined tin.
Mix the whole hazlenuts with the chicken and use this to make a second layer in the pastry case.
Make another layer with half of the remaining liver mixture.
Mix the sausagemeat and sage together and season well.
Form a fourth layer with the sausagemeat and finish with the remaining liver mixture.
Brush the edges of the pastry with water and cover with the pastry lid, pressing the edges together to seal.
Make a hole in the centre of the pie for steam to escape, use the remaining pastry pieces for decoration and brush all over with lightly beaten egg white.
Cook in a moderately hot oven (200 C, 400 F, gas 6) for 30 minutes then reduce the oven temperature to moderate (I80C, 350F, gas 4) for a further 1-1 1/2 hours.
Allow the pie to cool in the tin.
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