Cream cheese and paprika pie

Name: Cream cheese and paprika pie
Cook time: 30 min
Total time: 30 min
Yield: 20
Ingredients: 1 red peppers (about 300 g); 1 collar Chives; 3 packages (200 g each) Double cream cream cheese; 100 g grated old Gouda cheese; 7-10 Tbsp Pepper; 4 discs young Gouda cheese (50-60 g); 7-10 Tbsp Lamb's lettuce; 7-10 Tbsp cling film and possibly aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 20

1 red peppers (about 300 g)
1 collar Chives
3 packages (200 g each) Double cream cream cheese
100 g grated old Gouda cheese
7-10 Tbsp Pepper
4 discs young Gouda cheese (50-60 g)
7-10 Tbsp Lamb's lettuce
7-10 Tbsp cling film and possibly aluminium foil

Directions

1
Clean, wash and cut the peppers into small cubes. Wash chives, shake dry and cut into small rolls. Put aside about 2 tablespoons of diced paprika and some chives for garnishing. Mix cream cheese, remaining paprika cubes and chives and stir in grated Gouda. Season cream with pepper. Cut off a "rain gutter form" (semicircular pâté form; 50 cm long/ 8 cm wide, 2 litres capacity) with a piece of aluminium foil folded several times to a length of 30 cm (alternatively a saddle of venison form 30 cm long/10.5-11 cm wide/ 1 litre capacity). Cover these separated 30 cm with cling film so that the film hangs over the edge on the sides.
2
Cut the bark from the gouda slices (approx. 10 x 15 cm). Line the mould with this (slightly overlapping with the next slice). Pour in cream cheese cream and spread it smooth. Wrap the foil around the edges and chill. Shortly before serving, turn the pâté over onto a plate and remove the foil. Sprinkle the rest of the paprika and chives over the pâté. Garnish with corn salad
3
waiting time approx. 4 hours