Homemade Pâté

For the dough, sift flour into a large enough bowl, add salt, make a bulge, pour in the curd and sprinkle the butter all around. Prepare with a tablespoon (not by hand!) to a dough very tender and smooth. Leave to cool for about 3 hours.

For the filling, sauté the onion, garlic cloves and parsley in hot butter, remove from heat and cool. Mix with the raw minced meat, season with marjoram, salt and pepper.

Fill the curd dough into a loaf pan, pulling up the edges so that they can be folded over each other on the filling. On the bottom of the dough fill half of the minced meat mixture. Place the skinned sausages on top and cover with the rest of the minced meat mixture.

Fold the curd dough over the minced meat mixture and press it well smooth, likewise the side pieces. Cut one or two “chimneys” (small, round openings) in the center to allow steam to escape during braising. Brush the pâté with egg yolk and bake in the oven heated to 200 °C for about 40 to 45 minutes.

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