Small game patties

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Knead 300 g flour, 150 g fat, sugar, 1 pinch salt and 75 ml ice-cold water. Put in a cool place for about 2 hours

2. 2

   Peel and chop the onion. Steam in 20 g of hot fat. Knead with minced meat, ground pork, 1 egg, 5 tablespoons cream, 2 tablespoons breadcrumbs, salt, pepper and marjoram.

3. 3

   Season fillets with salt and pepper. Wrap each fillet with 2 slices of bacon. Fry in hot oil for about 5 minutes. Leave to cool, cut in half

4. 4

   Grease 6 tartlet cups (each approx. 10 cm Ø) and sprinkle with breadcrumbs. Roll out the dough to approx. 1 tbsp. flour. Cut out 12 circles (6 of approx. 12 cm and 6 of approx. 10 cm Ø). Press large circles into the moulds. Spread the minced meat on top. Press the fillets in the middle and cover with minced meat. Place small circles on top and press the edges well. Cut a hole in the middle

5. 5

   Separate 1 egg. Cut out figures from the rest of the dough, brush with egg white and stick them on the pies. Whisk egg yolk and 1 tbsp. cream. Spread the pâtés with it. Bake in a hot oven (electric cooker: 200 °C / fan oven: 175 °C / gas: level 3) for about 45 minutes. Let them cool down

6. 6

   Soak the gelatine. Warm the wine and stock. Squeeze the gelatine and dissolve in it. Pour into a flat mould. Chill until the jelly is firm. Dice the jelly. Arrange everything

7. 7

   Drink: noble sweet wine

Nutrition Facts

KCAL
780 kcal

CARBS
43 g

FATS
47 g

PROTEINS
35 g