Preheat the oven to 170°C. Fry your mushrooms in a pan with the chopped shallot for a few minutes.
Throw away any juices and drain.
Cut the pâté and bread into small pieces.
In a bowl, combine 3 eggs (save the other for the egg wash), cream, ricotta, pieces of pâté and bread and dried fruit.
Season with salt and pepper.
Add the drained mushrooms and combine.
Line a (standard size) loaf tin with your puff pastry and the lining paper and pour in the mixture.
Fold down the edges of the puff pastry and “seal” them with your fingers. Feel free to stretch the pastry with your hands.
Beat the remaining egg and brush it over the pastry.
Bake for 50 minutes.
Serve warm or cold.