Veal and Mushroom Pâté in Puff Pastry
Description
Interesting fact: veal and mushroom pâté in puff pastry is a German dish, however I found its recipe in an Italian culinary magazine. I thought — Italians know a thing or two about food, and if they’re publishing some foreign recipe in their own Italian magazine, this recipe must be worth something. I tried making it — yes, indeed. Veal and mushroom pâté in puff pastry is very delicious. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Heat the olive oil in a pan. Add the ground meat and fry until cooked through. Season with salt and pepper and remove from the heat.
- 2
Step 2
Meanwhile, in another pan, sauté the finely chopped onion for a couple of minutes until soft.
- 3
Step 3
When the onion becomes soft, add mushrooms cut into small pieces to the pan (I use brown cremini mushrooms). Sauté for 5–7 minutes until the mushrooms are cooked through.
- 4
Step 4
Mix the sautéed mushrooms, sautéed ground meat, and finely chopped herbs.
- 5
Step 5
Crack a couple of eggs into a small bowl.
- 6
Step 6
Add breadcrumbs to the eggs and whisk well with a whisk. Add the resulting mixture to the ground meat and mix.
- 7
Step 7
Roll out the dough (adjust the dough thickness to your taste and based on the amount of filling you have). Cut the dough into two equal parts—spread the filling on one half and cover it with the other.
- 8
Step 8
Spread the filling over the dough, and brush the edges of the dough with beaten egg yolk.
- 9
Step 9
Now cover the filling with the second rolled-out sheet of dough. We need a fully enclosed pie with the filling inside.
- 10
Step 10
Make several cuts on the top layer of the dough.
- 11
Step 11
Mix the remaining yolk with the cream, brush the top of the pie with the resulting mixture. Place in the oven and bake for 45 minutes at 180°C.
- 12
Step 12
Done. Serve with herbs.