Recipes

Pâté en croûte with mushrooms, dried fruits & ricotta

Préparation

1

Preheat the oven to 170°C. Fry your mushrooms in a pan with the chopped shallot for a few minutes.

2

Throw away any juices and drain.

3

Cut the pâté and bread into small pieces.

4

In a bowl, combine 3 eggs (save the other for the egg wash), cream, ricotta, pieces of pâté and bread and dried fruit.

5

Season with salt and pepper.

6

Add the drained mushrooms and combine.

7

Line a (standard size) loaf tin with your puff pastry and the lining paper and pour in the mixture.

8

Fold down the edges of the puff pastry and “seal” them with your fingers. Feel free to stretch the pastry with your hands.

9

Beat the remaining egg and brush it over the pastry.

10

Bake for 50 minutes.

11

Serve warm or cold.