Pâté au Riesling: Difference between revisions
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|TotalCalories = 7944 | |TotalCalories = 7944 | ||
|PortionCalories = 794 | |PortionCalories = 794 | ||
|Image = [[Image:Pt au Riesling recipe.jpg|alt=Electus]] | |Image = [[Image:Pt au Riesling recipe.jpg|thumb|middle|none|alt=Electus]] | ||
<span class="review"> <span class="reviewHeader"> | <span class="review"> <span class="reviewHeader"> | ||
====Best recipe review==== | ====Best recipe review==== | ||
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A pâté in the true sense of the word, in that the [[Meat|meat]] is covered in [[Pastry|pastry]]. This recipe is from Luxembourg | A pâté in the true sense of the word, in that the [[Meat|meat]] is covered in [[Pastry|pastry]]. This recipe is from Luxembourg | ||
{{RecipeIngredients | {{RecipeIngredients | ||
|'''For the pâté''' | |||
| 1kg boneless [[Pork|pork]] or [[Veal|veal]] (25% [[Minced|minced]], 75% cubed) | | 1kg boneless [[Pork|pork]] or [[Veal|veal]] (25% [[Minced|minced]], 75% cubed) | ||
| [[Salt]], [[Ground pepper|ground pepper]] | | [[Salt]], [[Ground pepper|ground pepper]] | ||
| Line 48: | Line 45: | ||
| 1 litre Riesling | | 1 litre Riesling | ||
| 100ml [[White wine vinegar|white wine vinegar]] | | 100ml [[White wine vinegar|white wine vinegar]] | ||
|'''For the pastry''' | |||
| 10g [[Salt|salt]] | | 10g [[Salt|salt]] | ||
| 250g [[Lard|lard]], softened | | 250g [[Lard|lard]], softened | ||
| Line 56: | Line 51: | ||
| 3 [[Eggs|eggs]], beaten | | 3 [[Eggs|eggs]], beaten | ||
| 300ml warm water | | 300ml warm water | ||
|'''Assembly''' | |||
| Further beaten [[Egg|egg]] | | Further beaten [[Egg|egg]] | ||
}} | }} | ||
| Line 64: | Line 57: | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
|'''For the pâté''' | |||
| Season the [[Meat|meat]] with [[Salt|salt]], [[Pepper|pepper]] and [[Nutmeg|nutmeg]] | | Season the [[Meat|meat]] with [[Salt|salt]], [[Pepper|pepper]] and [[Nutmeg|nutmeg]] | ||
| Mix the [[Diced|diced]] [[Meat|meat]] with the [[Minced meat|minced meat]] | | Mix the [[Diced|diced]] [[Meat|meat]] with the [[Minced meat|minced meat]] | ||
| Line 73: | Line 63: | ||
| Pour over [[White wine|white wine]] and [[Vinegar|vinegar]] | | Pour over [[White wine|white wine]] and [[Vinegar|vinegar]] | ||
| Leave to [[Marinate|marinate]] 12 hours in the [[Fridge|fridge]] | | Leave to [[Marinate|marinate]] 12 hours in the [[Fridge|fridge]] | ||
|'''For the pastry''' | |||
| Mix the [[Flour|flour]] and [[Salt|salt]] | | Mix the [[Flour|flour]] and [[Salt|salt]] | ||
| Mix in the [[Lard|lard]], the [[Eggs|eggs]] then gradually, the water | | Mix in the [[Lard|lard]], the [[Eggs|eggs]] then gradually, the water | ||
| Leave to [[Rest|rest]] in the [[Fridge|fridge]] for 20 minutes. | | Leave to [[Rest|rest]] in the [[Fridge|fridge]] for 20 minutes. | ||
|'''Assembly''' | |||
| Roll out the [[Dough|dough]] into a rectangle 6mm thick | | Roll out the [[Dough|dough]] into a rectangle 6mm thick | ||
| Drain the [[Meat|meat]] from the [[Marinade|marinade]] | | Drain the [[Meat|meat]] from the [[Marinade|marinade]] | ||
Revision as of 16:13, 8 December 2023
| Pâté au Riesling | |
|---|---|
Best recipe reviewNever realised this 5/5 (the Pâté, pastry link) Paul R Smith |
| Servings: | Serves 10 |
| Calories per serving: | 794 |
| Ready in: | 1 hour, 45 minutes |
| Prep. time: | 1 hour, 10 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 2nd January 2017 |
A pâté in the true sense of the word, in that the meat is covered in pastry. This recipe is from Luxembourg
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- For the pâté
- 1kg boneless pork or veal (25% minced, 75% cubed)
- Salt, ground pepper
- Nutmeg
- 100g white of leek, cut into brunoise
- 100g carrots, cut into brunoise
- 100g celery, cut into brunoise
- 30g shallots, chopped
- Parsley, chopped
- 1 litre Riesling
- 100ml white wine vinegar
- For the pastry
- 10g salt
- 250g lard, softened
- 750g flour
- 3 eggs, beaten
- 300ml warm water
- Assembly
- Further beaten egg
Method
- For the pâté
- Season the meat with salt, pepper and nutmeg
- Mix the diced meat with the minced meat
- Add the vegetables and the parsley
- Pour over white wine and vinegar
- Leave to marinate 12 hours in the fridge
- For the pastry
- Mix the flour and salt
- Mix in the lard, the eggs then gradually, the water
- Leave to rest in the fridge for 20 minutes.
- Assembly
- Roll out the dough into a rectangle 6mm thick
- Drain the meat from the marinade
- Place the drained meat on the dough
- Brush with beaten egg
- Wrap over the dough and place the whole thing on an oiled baking sheet
- Cut a whole to prevent the dough from cracking
- Brush with more beaten egg
- Bake at 220° C (425° F - gas 7), [fan oven 200° C] for 10 minutes
- 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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