Pâté au Riesling

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Pâté au Riesling
Pâté au Riesling
Servings:Serves 10
Calories per serving:794
Ready in:1 hour, 45 minutes
Prep. time:1 hour, 10 minutes
Cook time:35 minutes
Difficulty:Difficult
Recipe author:JuliaBalbilla
First published:2nd January 2017
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A pâté in the true sense of the word, in that the meat is covered in pastry. This recipe is from Luxembourg

Ingredients

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For the pâté

For the pastry

Assembly

  • Further beaten egg

Method

For the pâté

  1. Season the meat with salt, pepper and nutmeg
  2. Mix the diced meat with the minced meat
  3. Add the vegetables and the parsley
  4. Pour over white wine and vinegar
  5. Leave to marinate 12 hours in the fridge

For the pastry

  1. Mix the flour and salt
  2. Mix in the lard, the eggs then gradually, the water
  3. Leave to rest in the fridge for 20 minutes.

Assembly

  1. Roll out the dough into a rectangle 6mm thick
  2. Drain the meat from the marinade
  3. Place the drained meat on the dough
  4. Brush with beaten egg
  5. Wrap over the dough and place the whole thing on an oiled baking sheet
  6. Cut a whole to prevent the dough from cracking
  7. Brush with more beaten egg
  8. Bake at 220° C (425° F - gas 7), [fan oven 200° C] for 10 minutes
  9. Lower the temperature to 190° C (375° F - gas 5), [fan oven 170° C] and cook a further 25 minutes.

Serving suggestions

Serve hot or cold. If you have refrigerated it, take out of the fridge 30 minutes before serving

Recipe source

Chef's notes

This is suitable for freezing

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