Pâté Chaud French Savory Pastry
Pâté Chaud French Savory Pastry

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pâté chaud french savory pastry. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

These savory French pastry recipes are possible to make at home. Once you've mastered the classic version you can experiment and play with your own combination of savory ingredients. Served with a salad, a slice of this pie is a substantial and filling meal.

Pâté Chaud French Savory Pastry is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Pâté Chaud French Savory Pastry is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook pâté chaud french savory pastry using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Pâté Chaud

French Savory Pastry:

  1. Get 3/4 lb minced pork
  2. Take 1/2 container Pate (you can buy from Lee’s Sandwich)
  3. Prepare 1/2 TBSP oyster sauce
  4. Prepare 1/2 TBSP salt
  5. Make ready 1 medium onion
  6. Make ready 2 TBSP bread crumbs
  7. Make ready 2 large egg yolks
  8. Prepare 1 TBSP canola oil
  9. Prepare 3 packages puff pastry

This rich, sweet pastry makes a delicious base for chocolate tarts or fruit pies. Tip the pastry out onto a floured work surface and knead briefly until smooth. Pâte brisée is the most basic dough of all and contains only basic, common ingredients: butter, flour, salt and cold water. Julia Child says that adding a small amount of shortening to this dough will make it more.

Steps to make Pâté Chaud

French Savory Pastry:

  1. Thaw pastry following instructions from package.
  2. Mince onions. Cook with some oil until translucent and lightly brown. Let it cool.
  3. Put pork, onions, bread crumbs, Pate and seasoning. Incorporate well. Do not over mix protein.
  4. In a bowl, put the egg yolks and 1 TBSP of canola oil. Mix well.
  5. Preheat oven to 350 degrees.
  6. Cut pastry into 9 equal parts. Put a heaping spoon of filling in the middle. Brush some egg yolk around. Put another piece of dough on top. Gently push down the edges to stick them together. Using a fork, gently push around the edges.
  7. Put on baking pan. Brush some egg yolk on top. Put in oven for 10 minutes. After 10 minutes, remove pastry, brush egg yolk a second time, turn oven up to 400 degrees, cook for another 10 minutes.
  8. Good for breakfast with a cup of hot coffee. 😊

Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray. Place the shredded mozzarella, pepperonis, and marinara in the first four cube divots. Pâté Lorrain is a French dish consisting of marinated meat that is wrapped in puff pastry. In traditional French cuisine, the meat needs to be a mixture of pork and veal, although modern recipes also suggest other varieties, such as rabbit or chicken. The meat is sliced and marinated in a flavorful mixture of.

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