Pâté ChaudFrench Savory Pastry
My daughter-in-law sent me a website for this recipe. It is called “ npfamilyrecipes.com. I improvised a little. I would not call it a recipe, because the dough, which is the most difficult to make, is store bought. For the filling, I used the recipe from the website. But instead of putting raw onions, I cooked the onions. I added some bread crumbs. Used oil instead of water in the egg yolks. Cooked a little longer than the recipe called for.
I still have leftover filling. Will have to buy more puff pastry to use it up.
Pâté ChaudFrench Savory Pastry
My daughter-in-law sent me a website for this recipe. It is called “ npfamilyrecipes.com. I improvised a little. I would not call it a recipe, because the dough, which is the most difficult to make, is store bought. For the filling, I used the recipe from the website. But instead of putting raw onions, I cooked the onions. I added some bread crumbs. Used oil instead of water in the egg yolks. Cooked a little longer than the recipe called for.
I still have leftover filling. Will have to buy more puff pastry to use it up.
Cooking Instructions
- 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. 😊
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