Poultry Pate


Rating: 3.50 / 5.00 (4 Votes)


Total time: 45 min

Ingredients:














For binding:





Instructions:

Put the chicken in salted water with onion, cloves and bay spice and soften. Next, cool it down. Remove the meat from the bone and cut into small cubes.

In hot butter sauté shallots, parsley and mushrooms and add to chicken meat form. Melt the potato flour in the whipping cream and stir it into the chicken broth. Mix this cream well with the stuffing. Season with salt and pepper.

Place a puff pastry base in a greased tart springform pan, pulling up the edge. Spread the filling evenly on top. Place the second puff pastry base on top. Press the edges, which have been moistened with water, together well.

Cut one or two “chimneys” (small, round openings) in the center of the pie to allow steam to escape. Brush the pâté with egg yolk and bake in the oven heated to 200 degrees Celsius for about 40 to 45 minutes.

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