Broccoli and Ham Pâté

Name: Broccoli and Ham Pâté
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 deep-frozen rectangular puff pastry slices (17,5 x 10 cm; 300 g); 500 g Broccoli; 7-10 Tbsp Salt; 250 g Schmand; 100 g grated gouda cheese; 7-10 Tbsp black pepper; 100 g extra lean diced smoked ham; 1 Egg; 7-10 Tbsp Flour; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 deep-frozen rectangular puff pastry slices (17,5 x 10 cm; 300 g)
500 g Broccoli
7-10 Tbsp Salt
250 g Schmand
100 g grated gouda cheese
7-10 Tbsp black pepper
100 g extra lean diced smoked ham
1 Egg
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Clean broccoli, divide into florets and wash. Cook in boiling salted water for about 5 minutes. Mix sour cream and 75 g cheese, season with salt and pepper. Roll out puff pastry slices squarely on a lightly floured work surface. Drain broccoli and let drain.
2
Spread broccoli in the middle of the pastry slices. Pour the sour cream on top, sprinkle with ham and the rest of the cheese. Whisk the egg and brush the dough with it. Fold the dough slightly over the filling and press it on. Place on a baking tray lined with baking paper and brush with the rest of the egg. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-15 minutes