Paprika-cheese pâté

Name: Paprika-cheese pâté
Cook time: 30 min
Total time: 30 min
Yield: 20
Ingredients: 1 big red pepper; 1 collar Chives; 600 g Double cream cream cheese, pepper; 7 (à 60 g) large slices of young Gouda (without bark); 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 20

1 big red pepper
1 collar Chives
600 g Double cream cream cheese, pepper
7 (à 60 g) large slices of young Gouda (without bark)
7-10 Tbsp Cling film

Directions

1
Clean, wash and chop the peppers. Wash and chop the chives. Ca
2
set aside 2 tablespoons paprika and 1 tablespoon chives
3
Grate the gouda finely. Mix with cream cheese, paprika cubes and chives. Season to taste with pepper. Line a pie tin (approx. 8 x 30 cm) or saddle of venison tin (approx. 1 l capacity) with foil so that it protrudes over the edge
4
Lay out the mould with 4 gouda discs, slightly overlapping. Pour in cream and smooth it down. Cover with rest of Gouda. Cover with foil. Chill the pâté for at least 4 hours, preferably overnight. Turn over carefully. Sprinkle with the rest of the paprika and chives. Serve with: farmhouse or wholemeal bread