Poultry pâté

Name: Poultry pâté
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 150 g Chicken liver; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Brandy; 100 g Shiitake mushrooms; 100 g Chanterelles; 10 g Butter or margarine; 1 package (450 g) frozen puff pastry; 75 g Turkey Breast; 75 g Chicken filet; 1 Protein; 200 g Whipped cream; 1 TABLESPOON chopped parsley; 1 Egg Yolk; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

150 g Chicken liver
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Brandy
100 g Shiitake mushrooms
100 g Chanterelles
10 g Butter or margarine
1 package (450 g) frozen puff pastry
75 g Turkey Breast
75 g Chicken filet
1 Protein
200 g Whipped cream
1 TABLESPOON chopped parsley
1 Egg Yolk
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Liver clean, wash, dab dry and cut into pieces. Season with salt and pepper and sprinkle with brandy. Leave covered to marinate for about 1 hour in the refrigerator. In the meantime, clean the mushrooms, rub with kitchen paper.
2
Cut off the hard mushrooms of the shiitake mushrooms. Heat the fat in a pan and fry the mushrooms in it for about 5 minutes. Season with salt and pepper. Drain on kitchen paper and let cool down. Place puff pastry sheets next to each other and defrost.
3
Wash the well-chilled poultry meat, dab dry and cut into pieces. Season with salt and pepper and chop finely in a universal chopper. Place in a mixing bowl. Stir the egg whites and the very cold cream one after the other, except for one tablespoon, into the poultry mixture with the whisks of the hand mixer.
4
Remove liver from the marinade and pat dry well. Mix liver, mushrooms and parsley into the poultry farce. Place puff pastry sheets on top of each other and roll out on a lightly floured work surface to a thickness of 3-4 mm.
5
Cut out the bottom and lid in the dimensions of the pâté mould (13 cm Ø; 1/2 litre capacity). Cut the side wall about 2 cm wider. Lay out the greased mould first with the base and then with the side wall.
6
Press the overlap well together. Allow the side wall to protrude 1 cm at the top. Fill the poultry farce into the mould, tapping the mould several times on the work surface to prevent air bubbles from forming.
7
Fold the overlapping edges of the dough over the farce. Mix the egg yolk and the rest of the cream. Spread the edges of the dough with it. Cut an evaporation hole from the dough lid and cover the farce with it.
8
Spread with the egg mixture. Decorate the pâté with dough remains and spread again. Form a tube from some aluminium foil in the size of the evaporation hole and put it into the hole as a chimney.
9
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 40 minutes. After half the cooking time, cover the pâté with aluminium foil so that it does not get too dark.