Pate in dough
6 servings
110 minutes
The recipe is taken from the book "For joy! Wonderful dishes of the Easter table from the chefs of the Golden Ring of Russia" by Dmitry Novokreshchenov.
1
Prepare the dough: in a large bowl mix flour, salt, and starch. Melt the butter in a saucepan, cool it down, add water, 1 egg, and vinegar and mix thoroughly. Pour this mixture into the bowl with flour and knead the dough. Leave it at room temperature for 3 hours.
- Wheat flour: 220 g
- Salt: to taste
- Potato starch: 110 g
- Butter: 200 g
- Water: 400 ml
- Chicken egg: 2 pieces
- White wine vinegar: 0.5 teaspoon
2
Fry the calf's liver in olive oil. Cut the veal and pork fillets into small cubes, place them in a bowl, pour in white wine, season with salt and pepper, and mix. Add cognac and pistachios. Chop the pork neck, fat, and fried pork liver into small cubes. Mix everything thoroughly, cover with plastic wrap, and leave it in the refrigerator overnight.
- Beef liver: 70 g
- Olive oil: to taste
- Veal tenderloin: 300 g
- Pork tenderloin: 300 g
- White wine: 150 ml
- Salt: to taste
- Ground black pepper: to taste
- Cognac: 30 ml
- Pistachios: 20 g
- Pork neck: 350 g
- Salo: 70 g
3
Preheat the oven to 180 degrees. Prepare a mold measuring 30x10 cm. Divide the dough into two parts and roll out into rectangles of suitable size, 3-4 mm thick.
- Wheat flour: 220 g
- Butter: 200 g
- Potato starch: 110 g
- Chicken egg: 2 pieces
- White wine vinegar: 0.5 teaspoon
4
Grease the mold with butter, carefully line it with one layer of dough. Place the filling on top. Cover with a second layer and pinch the edges. Brush with the remaining beaten egg.
- Butter: 200 g
- Chicken egg: 2 pieces
5
Make a hole in the middle with a knife and insert a foil tube into it. Place in the oven and bake for 75-80 minutes. Remove from the oven and let cool.
6
Boil water and dissolve gelatin in it. Cool down and before the jelly sets, pour it into the pâté through a tube. Let it cool and refrigerate before serving.
- Water: 400 ml
- Gelatin: 15 g