Best caribbean beef pate recipe with the crucian contessa

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 hãng apple 150 g champignons (button mushrooms) 3 tablespoons of oil 1 bunch of parsley 1 bunch of chives 100 g boiled say mê 100 g raw đam mê 500 g minced beef 1 egg (medium) 3 tablespoons of brandy salt, pepper ground from the mill a pinch of nutmeg


Oil for the baking pan 8 sheets of white (alternatively 12 g powdered 375 mlclear broth (instant) 2 tablespoons of sherry, dry


Knead together all ingredients for the dough until smooth.

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Wrap dough in foil and put in the refrigerator for approx. 30 minutes. For the stuffing soak the roll in water và later squeeze out the water thoroughly. Peel the onion và cut into quarters. Wash the apple, cut into quarters & remove the core. Cut the táo bị cắn dở into large pieces. Clean the mushrooms and cut into small pieces. Heat oil in a pan và fry the mushrooms in the hot oil briefly. Take them out & let them cool off. Wash the herbs, shake them dry & cut them into fine pieces. Cut both kinds of đắm say into cubes. Put the minced meat, onions và pieces of táo bị cắn dở as well as the moist roll through the fine mincer disc twice. địa chỉ the egg and brandy and season with salt, pepper and nutmeg. Mix everything together to khung a homogeneous stuffing. địa chỉ mushrooms, herbs and ham. Season to taste again. Preheat the oven khổng lồ 180°C (with circulating air 160°C, gas mark 2-3).

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Grease a square baking pan with oil. Roll out the dough on a surface sprinkled with flour khổng lồ a thickness of 2-3 mm. Cut strips of dough for the baking pan (bottom, sides và top) & line the baking pan with the dough. Press the edges firmly together. Put the stuffing in the baking pan, smooth the surface & cover with the vị trí cao nhất strip of dough. Press the edges of the dough firmly together. Punch holes in the vị trí cao nhất of the dough khổng lồ let the steam escape. Bake the pâté in the oven for 1 ½ - 1 ¾ hours. Pour off surplus fat. Let the pâté cool off at room temperature. Soak in cold water for 5 minutes (alternatively prepare powdered according khổng lồ instructions). Heat up broth. Press out water from và dissolve in the broth. Stir in the sherry. Carefully pour the broth through the holes in the top of the dough. Put it in the refrigerator to get solid for 3-4 hours.


Bake leftover dough sprinkled with grated cheese (e.g. Gouda, Emmentaler or Gruyere) as biscuits.

Nutritional values per person approx.:

Calories: 393 Joules: 1645 Protein: 17.1 g Fat: 24.1 g Carbohydrates: 27 g