Pate Grand Mere Recipe
Recipe information
Make Pate Grand Mere in just 2h . Indulge in our Pate Grand Mere, a sumptuous blend of rich, savory meats and aromatic spices, lovingly crafted to perfection. This traditional French delicacy is delicately encased in a flaky pastry crust, serving as the ultimate comfort food. Each bite is a delightful journey of flavor, enhanced by a hint of herbs and served with a tangy fruit chutney that perfectly balances the richness. Experience the warmth of home-cooked goodness with every mouthful.
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Ingredients
Pâté Ingredients
Preparation Instructions
1. Prepare the Filling
In a skillet, sauté the chopped onion and minced garlic in a bit of oil until translucent. Add the ground pork, pork fat, and livers, and cook until the livers are just cooked through. Stir in the Cognac, thyme, bay leaf, salt, and pepper. Remove from heat and let cool slightly.
2. Combine Ingredients
Once cooled, remove the bay leaf and mix in the beaten egg until well combined. Transfer the mixture to a food processor and pulse until you reach a smooth consistency.
3. Prepare the Pastry
Roll out the puff pastry on a floured surface to fit your baking dish. Line the dish with half of the pastry, allowing the edges to hang over the sides.
4. Assemble the Pâté
Fill the lined dish with the pâté mixture, smoothing the top. Fold the overhanging pastry over the top of the filling. Use the remaining pastry to create a lid, sealing the edges well.
5. Bake the Pâté
Preheat the oven to 180°C (350°F). Cut a few slits in the top of the pastry for steam to escape. Bake for 40-50 minutes, or until the pastry is golden brown.
6. Cool and Serve
Allow the pâté to cool to room temperature before slicing. Serve with crusty bread and pickles.
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