Main courses · Meat & poultry
Crusted Pâté (Spain)
To pour the liquid jelly easily into the pastry, use a small funnel or make one from a small piece of greaseproof paper.
TM31TM5TM6TM7
Details
- Difficulty
- Advanced
- Prep
- 45 min
- Active
- 45 min
- Cook
- 600 min
- Total
- 600 min
- Yield
- 12 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Hard
- plain flour
- 14 oz
- butter, unsalted
- 7.1 oz
- water
- 3.5 oz
- fine sea salt
- 1 tsp
- fresh parsley
- 6–8 sprigs
- pickled green peppercorns
- 3 tsp
- white bread
- 2 slices
- button mushrooms
- 3.5 oz
- pork meat
- 2 lb
- chicken livers
- 5.3 oz
- fine sea salt
- 3 tsp
- ground black pepper
- 1 tsp
- large eggs
- 3
- milk
- 1.8 oz
- oloroso wine
- 0.7 oz
- foie gras mi-cuit
- 1.8 oz
- bacon
- 3 slices
- egg
- 1
- gelatine leaves
- 3
- water
- 12 oz
- sweet wine
- 1.8 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 22.6 g
- Energy
- 1,707.1 kJ
- Calories
- 408 kcal
- Fat
- 24.2 g
- Fibre
- 1.4 g
- Carbohydrates
- 25 g
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