Pâté in Pastry
Baking and Desserts • Russian
Description
This recipe is taken from the book 'For Joy! Wonderful Dishes for the Easter Table' by John Smith.
Ingredients
- Veal Tenderloin 10 oz
- Pork tenderloin 10 oz
- Pork Neck 10 oz
- Lard 0 oz
- Beef Kidneys 0 oz
- Apple Wine 5 fl oz
- Pistachios 0 oz
- Cognac 0 fl oz
- Gelatin 0 oz
- Water 15 fl oz
- Wheat Flour 10 oz
- Butter 5 oz
- Chicken Egg 2 pieces
- Potato protein 5 oz
- Champagne Vinegar ½ spoons
- Olive Oil to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the dough: In a large bowl, mix the flour, salt, and starch. Melt the butter in a saucepan, let it cool, then add water, 1 egg, and vinegar, and mix thoroughly. Pour this mixture into the bowl with the flour and knead the dough. Leave it at room temperature for 3 hours.
Step 2
Sauté the veal liver in olive oil. Cut the veal and pork tenderloins into small cubes, place them in a bowl, pour in white wine, season with salt and pepper, and mix well. Add cognac and pistachios. Chop the pork neck, fat, and fried pork liver into small cubes. Mix everything thoroughly, cover with plastic wrap, and leave it in the refrigerator overnight.
Step 3
Preheat the oven to 355°F. Prepare a baking dish measuring 30x10 cm. Divide the dough into two portions and roll them out into rectangles of suitable size, with a thickness of 3–4 mm.
Step 4
Grease the mold with butter and carefully line it with a sheet of dough. Spread the filling on top. Cover with a second sheet of dough and pinch the edges. Brush with the remaining beaten egg.
Step 5
In the center, make a hole with a knife and insert a tube made of foil. Place in the oven and bake for 75–80 minutes. Remove from the oven and allow to cool.
Step 6
Bring water to a boil and dissolve the gelatin in it. Let it cool, and before the jelly sets, pour it through a tube into the pâté. Allow it to cool, then refrigerate until serving.
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