Turkey pâté

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, knead flour, fat, salt, egg and 5 tablespoons of cold water into a smooth dough. Leave to rest in the fridge for about 30 minutes. For the filling, peel and finely dice the shallots.

2. 2

   Wash the liver, pat dry and dice. Fry in hot oil all around for 3-5 minutes. Add shallots and steam briefly. Season liver with salt and pepper. Cut turkey breast into pieces and put it through the mincer 2-3 times or chop it finely in the universal chopper.

3. 3

   Knead mass with butter and cream. Fold in pistachios, liver pieces and shallots. Season with salt and pepper. Grease a pâté or box form (30 cm length). Roll out 2/3 of the dough to a rectangular plate and line the tin with it.

4. 4

   Cut off protruding edges. Pour in the mixture and smooth it down. Roll out the rest of the dough into a lid the size of the mould and several strands. Twist strands of cords together. Place the lid on the pâté and press down the edges.

5. 5

   Brush the cords with water and stick them on the pâté as decoration. Cut two small holes in the lid. Form small fireplaces (rolls) from parchment paper or aluminium foil and stick them into the holes.

6. 6

   Whisk the egg yolk and cream and spread the pâté with it. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Let it cool down a little bit, remove from the edge with a knife and turn out of the tin and let it cool down.

7. 7

   Results in approx. 16 slices. Served with Cumberland sauce and a fresh mixed salad.