Sunday Pate In Puff Pastry Recipe
Ingredients
| 8 ounces boneless pork shoulder, cut into 1-inch cubes | ||
| 8 ounces boneless veal, cut into 1-inch cubes | ||
| Madeira | 1/3 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Celery | 1/4 Cup (16 tbs), sliced | |
| Carrot | 1/4 Cup (16 tbs), sliced | |
| Shallots | 1 Tablespoon, finely chopped | |
| Onion | 1 Tablespoon, finley chopped | |
| Salt | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Rosemary leaves | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Eggs | 2 , beaten | |
| Cognac | 1 Teaspoon | |
| 1/2 of a 17 1/4-ounce package frozen puff pastry (1 sheet), thawed | ||
| Egg | 1 , beaten | |
| Water | 1 Teaspoon | |
Directions
GETTING READY
1)In a plastic bag set into a dish, put in veal and pork.
2)In a small bowl, mix in Madeira, celery, white wine, carrot, onion, shallots, garlic, salt, pepper, rosemary and bay leaf to make the marinade.
3)Mix marinade with meat in bag and seal the bag. Let marinate for 8 to 24 hours.
4)Preheat oven to 350 degreed F.
MAKING
5)In a food processor bowl, place the marinated meat after discarding bay leaf. Cover bowl and process until well minced and mixed.
6)Stir in cognac and 2 eggs that has been beaten.
7)Roll out puff pastry sheet on floured work surface into a rectangel measuring 12X11 inches.
8)Cut this crosswise to get two strips each of 12X5 ½ inches.
9)In a custard cup, mix together water and beaten egg.
10)Keep one pastry sheet on a baking sheet that is not greased and smear the egg water mixture around the edges of the same.
11)Spoon in meat mixture in the center of pastry strip. Place the second strip over the meat mixture. Hold the edges together and press down to seal.
12)Make a foil chimney by rolling 2 inch sized aluminum foil around a pencil. Remove pencil and the chimney so made can be placed at a hole made in center of pastry. This would allow steam to escape while baking.
13)Brush the whole surface of pastry with egg water mixture.
14)Bake for 40 minutes and check for completion of baking by inserting meat mixture through foil chimney. Cooking is done when inside temperature reaches 160 degrees C.
15)The final 15 minutes of baking can be continued with pastry covered by foil so as to avoid excess browning.
SERVING
16)Cut pieces and serve hot.
1)In a plastic bag set into a dish, put in veal and pork.
2)In a small bowl, mix in Madeira, celery, white wine, carrot, onion, shallots, garlic, salt, pepper, rosemary and bay leaf to make the marinade.
3)Mix marinade with meat in bag and seal the bag. Let marinate for 8 to 24 hours.
4)Preheat oven to 350 degreed F.
MAKING
5)In a food processor bowl, place the marinated meat after discarding bay leaf. Cover bowl and process until well minced and mixed.
6)Stir in cognac and 2 eggs that has been beaten.
7)Roll out puff pastry sheet on floured work surface into a rectangel measuring 12X11 inches.
8)Cut this crosswise to get two strips each of 12X5 ½ inches.
9)In a custard cup, mix together water and beaten egg.
10)Keep one pastry sheet on a baking sheet that is not greased and smear the egg water mixture around the edges of the same.
11)Spoon in meat mixture in the center of pastry strip. Place the second strip over the meat mixture. Hold the edges together and press down to seal.
12)Make a foil chimney by rolling 2 inch sized aluminum foil around a pencil. Remove pencil and the chimney so made can be placed at a hole made in center of pastry. This would allow steam to escape while baking.
13)Brush the whole surface of pastry with egg water mixture.
14)Bake for 40 minutes and check for completion of baking by inserting meat mixture through foil chimney. Cooking is done when inside temperature reaches 160 degrees C.
15)The final 15 minutes of baking can be continued with pastry covered by foil so as to avoid excess browning.
SERVING
16)Cut pieces and serve hot.
Chef
