Veal and mushroom pâté in puff pastry is another traditional German dish usually prepared for the holidays. It is prepared quite simply and from the available ingredients, but it tastes like …
Cooking description:
Interesting fact: veal and mushroom pate in puff pastry is a German dish, but I found its recipe in an Italian culinary magazine. I thought - Italians know a lot about food, and since they publish some foreign recipe in their own Italian magazine, this recipe is certainly worthwhile. I tried to cook - yes, indeed. Veal and mushroom pate in puff pastry is very tasty.
Purpose: For lunch / For dinner / For the banquet table
Main ingredient: Meat / Veal / Offal / Bacon / Dough / Puff pastry
Dish: Snacks / Pates
Cuisine geography: German / European
Ingredients:
- Puff pastry - 650 Grams
- Yolk - 1 Piece
- Non-fat cream - 2 tbsp. spoons
- Minced veal - 400 Grams
- Champignons - 400 grams (can be replaced with porcini mushrooms)
- Shallots - 2 Pieces
- Bacon - 200 Grams
- White Bread - 2 Slices
- Eggs - 2 Pieces
- Olive oil - 2 Tbsp. spoons
- Thyme - 1 Art. the spoon
- Parsley - 1 tbsp. the spoon
Number of Servings: 5-6
How to cook "Veal and mushroom pâté in puff pastry"
Heat olive oil in a frying pan. Put the minced meat in it and fry until tender. Salt, pepper and remove from heat. In another pan, meanwhile, fry the finely chopped onion for a couple of minutes - until soft. When the onion becomes soft, add medium-sized chopped mushrooms to the pan (I have brown champignons). Fry for 5-7 minutes until mushrooms are cooked. Mix the fried mushrooms, the fried minced meat and the finely chopped greens. Break a couple of eggs into a small bowl. Add bread crumbs to the eggs and beat well with a whisk. Add the resulting mass to the minced meat and mix.