Pate In Pastry
|Gourmet pate pastry||1|
|Grated cheddar cheese||250 Milliliter|
|Sliced mushrooms||115 Gram|
|Minced garlic cloves||1|
|Ground lean veal||565 Gram|
|Ground lean pork||565 Gram|
|Ground sausage||450 Gram (Raw Meat)|
|Blanched julienned carrots||4|
|Hard boiled eggs||6|
Mix the pastry together with 1/2 cup (125 ml) cheese.
Add one egg and knead into a very smooth dough.
Line a 13" x 4" (32 x 10 cm) loaf pan with foil wrap.
Lightly grease the foil.
Roll out 2/3 of the pastry, and line the loaf pan, extending the dough over the edges.
Melt the butter and saute the onion, mushrooms and garlic until tender.
Place in a large mixing bowl.
Add the veal, pork, sausage meat and spices; blend well.
Beat the 3 eggs and set aside 1/4 cup (60 ml).
Add the remaining eggs to the meat mixture.
Fill half the loaf pan with mixture.
Arrange the carrots and hard boiled eggs on top.
Top with the remaining meat mixture.
Add the remaining cheese.
Roll out the pastry.
Top the loaf pan and seal the edges.
Decorate with any remaining pastry.
Brush with final beaten egg.
Bake in a 350°F (180°C) oven for 2 hours or the dough is brown.
Remove from pan.
Discard the foil.
Serve hot or chill and serve cold.