Mushroom pâté

Name: Mushroom pâté
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 500 g Flour; 250 g cold butter or margarine; 7-10 Tbsp Salt; 5 Eggs (size M); 1 glass (370 ml; separation weight: 200 g) Mushrooms; 1 glass (370 ml; separation weight: 185 g) Chanterelles; 2 medium-sized onions; 400 g cooked ham; 1 TABLESPOON Oil; 1 collar Marjoram; 1 collar Parsley; 75 g grated gouda cheese; 250 g Schmand; 150 g ripened cream; 7-10 Tbsp black pepper; 1 Egg Yolk; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

500 g Flour
250 g cold butter or margarine
7-10 Tbsp Salt
5 Eggs (size M)
1 glass (370 ml; separation weight: 200 g) Mushrooms
1 glass (370 ml; separation weight: 185 g) Chanterelles
2 medium-sized onions
400 g cooked ham
1 TABLESPOON Oil
1 collar Marjoram
1 collar Parsley
75 g grated gouda cheese
250 g Schmand
150 g ripened cream
7-10 Tbsp black pepper
1 Egg Yolk
baking paper

Directions

1
For the dough, knead flour, fat in pieces, 1 teaspoon of salt, 1 egg and 5 tablespoons of cold water into a smooth dough. Cover and chill for about 30 minutes. For the filling, drain the mushrooms. Peel and finely dice the onions. Cut ham into small cubes. Heat oil and fry onions.
2
Add ham and mushrooms, fry for about 5 minutes. Wash the herbs, dab dry, put something aside for garnishing. Finely chop the rest. Stir the herbs into the mushroom mixture. Mix 4 eggs, cheese, sour cream and sour cream. Season with salt and pepper. Line a box form (top 30 cm, bottom 27 cm long) with baking paper. Roll out 2/3 of the dough to a rectangular plate and line the tin with it, cut off any protruding edges. Pour in mushroom mixture. Pour egg cream evenly over it. Roll out 2/3 of the remaining dough into a lid the size of the mould. Place the lid on the pâté and press down the edges.
3
Roll out 2/3 of the dough to a rectangular plate and line the tin with it, cut off any protruding edges. Pour in mushroom mixture. Pour egg cream evenly over it. Roll out 2/3 of the remaining dough into a lid the size of the mould. Place the lid on the pâté and press down the edges. Roll out the rest of the dough, cut out "leaves" and score them. Spread the pâté with beaten egg yolk and garnish with the pastry sheets. Spread the leaves with the remaining egg yolk. Cut two small holes in the lid. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Allow to cool and turn out of the tin. Garnish with set aside herbs
4
Spread the pâté with beaten egg yolk and garnish with the pastry sheets. Spread the leaves with the remaining egg yolk. Cut two small holes in the lid. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Allow to cool and turn out of the tin. Garnish with set aside herbs
5
waiting time approx. 2 hours