Liver Pâté En Croute
|Streaky bacon pieces||1⁄2 Pound (225 g)|
|Chicken livers||4 Ounce (100 g)|
|Onion||1 , peeled and chopped|
|Flour||15 Milliliter (1 tablespoon)|
|Milk||30 Milliliter (2 tablespoons)|
|Dry sherry||30 Milliliter (2 tablespoons)|
|Nutmeg||1⁄2 Teaspoon, grated (2.5 ml)|
|Freshly ground black pepper||To Taste|
|Egg||1 , beaten|
|Streaky bacon rashers||6 , rinds removed|
|Frozen puff pastry||8 Ounce, thawed (225g, 1 packet)|
1. Preheat the oven to 180°C/350°F or Gas Mark 4.
2. Grease the bottom and sides of a 450 g/1 lb. loaf tin.
3. Flatten the bacon with the blade of a knife.
4. In a saucepan, put the bacon and cover with water; bring it to boil.
5. Drain the bacon and cut off the rinds; mince finely.
6. Combine the chicken livers, onion and bacon; mince well.
7. In a bowl, put the minced mixture along the flour, milk, sherry, nutmeg, pepper and half the egg and stir well.
8. Line the bottom and sides of the greased loaf tin with the bacon.
9. Spoon in the P-té mixture and press down lightly; cover with foil.
10. Bake at 180°C/350°F or Gas Mark 4 for 30 minutes, then remove from the oven and leave to cool for about 10 minutes.
11. Turn the P-té out of the tin and brush with some of the remaining egg.
12. Roll out the dough on a floured surface and use to cover the P-té, sealing the edges well with beaten egg.
13. Use any trimmings to decorate the top of the dough and brush all over with the remaining egg.
14. Bake at 200°C/400°F or Gas Mark 6 for about 30 minutes or until the pastry is golden brown.
15. To freeze: cool quickly.
16. Open (flash) freeze until firm, then wrap in a freezer bag or foil.
17. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
18. Label the bag as it makes it easier to distinguish.
19. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.
20. Arrange the P-té on a serving platter and serve cut into thick slices.
21. Garnish with parsley sprigs just before serving.
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.