Recipes

    COOK WITH US

    18. PATE CHAUD

    a4 20 Minutes a5 03 person
    a2 INGREDIENTS
    • 100gr Pate Royal Pork liver mousse with cognac
    • 50gr ground pork
    • 1 diced onion
    • 1 puff pastry (available at baker store or European shops)
    • 2 egg yolk, well whisked
    a2 METHOD
    1. Pre-heat the oven at 180oC for about 15 minutes
    2. Fry onion with a dash of oil until it turn into caramel color, remove from the heat.
    3. Well mix the pork with Pate Royal and caramelized onion, season with salt and pepper
    4. Quickly spread the puff pastry onto baking paper, use the ring mold to cut it into 6 pieces. Fill the puff with a spoon full of pork, egg wash the edge and cover with another puff, seam the edge all around and decorate with a fork press.
    5. Brush the egg over the top and bake in 20-25 minutes.

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