Minced meat pâté with mushrooms
Indulge in the savoury goodness of our Minced Meat Pâté with Mushrooms! Wrapped in a golden dough crust, this rich and flavorful pâté is filled with tender minced meat and earthy mushrooms, creating the perfect balance of textures and taste. Ideal for any occasion, whether served as a starter or enjoyed on its own. Simple, delicious, and sure to impress!
Ingredients for 12 persons:
For the dough:
- 375 g flour
- 180 g cold butter in small pieces
- 2 egg yolks (medium)
- a good ½ teaspoon of salt
- 3 tablespoons of cold water
For the stuffing:
- 1 stale roll
- 1 Spanish onion
- 1 small apple
- 150 g champignons (button mushrooms)
- 3 tablespoons of oil
- 1 bunch of parsley
- 1 bunch of chives
- 100 g boiled ham
- 100 g raw ham
- 500 g minced beef
- 1 egg (medium)
- 3 tablespoons of brandy
- salt and pepper ground from the mill
- a pinch of nutmeg
Plus
Oil for the baking pan
- 8 sheets of white gelatine (alternatively 12 g powdered gelatine)
- 375 ml clear broth (instant)
- 2 tablespoons of sherry, dry
Preparation:
- Cut the small apples into slices, remove the core, spread the goat’s cheese thinly on the apple slices using a palette knife, and then place them on top of one another again. Allow the apple juice to simmer with the chili pepper for 10 minutes, remove from the heat, add the softened and squeezed-out gelatine, and stir in.
- Remove 50 ml of the liquid and pour it over the apples so that the space between the slices is moistened. Place the remaining liquid in four bowls, place the apples in the middle, and allow to cool. Mix the herbs and place them in small bowls or glasses.
Tip:
The herbs in this dish do not really need a vinaigrette. Those who do not wish to forego a dressing may want to try out this quick alternative:
- 3 to 4 tbsp balsamic vinegar
- ½ tbsp honey
- Salt and pepper
- 2 tbsp olive oil
Mix the vinegar with the honey, salt and pepper – this allows the salt to dissolve – and finally add the oil.