Pâté
easy
90 mins
90 mins
Ingredients
- 150 g frozen peas
- 200 g thin carrots
- 7-10 Tbsp Salt
- 2 stem(s) Rosemary, basil and parsley
- 750 g Turkey Breast
- 200 g Whipped cream
- 7-10 Tbsp Pepper
- 1 package (230 g; 32 cm ø) Puff pastry; rolled out round (from the chiller cabinet)
- 1-2 Garlic cloves
- 30 g Butter or margarine
- 30 g Flour
- 1 glass (400 ml) Poultry stock
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp fresh herbs, lemon and lime
Directions
- 1
Defrost the peas. Peel and wash the carrots and cook in boiling salted water for about 10 minutes. Wash and chop the herbs. Wash turkey breast, dab dry, dice finely. Puree in portions in the universal chopper. Mix with peas, herbs and 75 g whipped cream.
- 2
Season with salt and pepper. Place the puff pastry on paper in a box form (25 cm long; 1 1/2 litre capacity). Pour in the prepared mixture and layer the carrots. Overfold the dough on the surface. Spread with water. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. In the meantime, peel the garlic for the sauce and press it through the garlic press. Sauté in hot fat. Sauté the flour in it. Add the stock and the rest of the cream, stirring constantly, and bring to the boil. Season to taste with salt, pepper and lemon juice. Turn the pâté out of the tin.
- 3
Sauté in hot fat. Sauté the flour in it. Add the stock and the rest of the cream, stirring constantly, and bring to the boil. Season to taste with salt, pepper and lemon juice. Turn the pâté out of the tin. Serve garnished with fresh herbs, lemon and lime slices. Serve with extra sauce. Makes approx. 12 slices
Nutrition Facts
250 kcal
12 g
13 g
18 g
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