Goose pate

Description

Sent me a parcel today from the village, and there the giant goose there. Rather, two goose. So I decided to cook the pate of a magnificent bird. Came across quite a worthwhile recipe that I have slightly changed. The result came out great - just yum! For magazine contest "the Culinary workshop".

Ingredients

Goose
Chicken egg

3 piece
Roll

100 g
Onion

1 piece
Carrots

1 piece
Beef liver

200 g
Puff pastry

300 g

Cooking

Here it goes. Huge, heavy, krasivenny (I brag a little, do not judge strictly).

Well, here we go. Remove the meat from the breast (remove skin), add one of the legs and stomach.

Put the whole thing in a pan, add a large onion and a carrot. Fill with water, potseluem, and boil for three hours. Goose meat itself is very tough, many do not boil, but the longer the better. 15 minutes until cooked in the broth, add the liver.

When the liver is cooked, a little broth is filtered and poured loaf. I got a gray bread, which she baked and had. Also today (again, brag).

Now mince the meat three times with vegetables and remaining bread along with the broth. Add black pepper, paprika, and salt, if it is not enough. Beat eggs and all mix well. In principle, this could stop. I went on.

Take puff pastry, roll out flat, cut out circles and put them in shape (no more than 5 cm in diameter).

Shape dough filled with cargo and put in heated to 250 degree oven for 15 minutes.

Then the load remove, take out the baskets from the mold, fill with pate, and again return to the oven for 15 minutes.

Then the finished tarts with pate take out of the oven and get delicious hot snack.

In baskets I baked half of the resulting paste - I went on 24 baskets. Depending on the size of the goose, this number may vary.

The second half I put in a greased form and bake in the oven at 200 degrees for 30 minutes. Narrow oblong shape, I didn't have, so I used round.

Then pate (by the way, it rises slightly when baking) you need to let cool and then remove from the mold.

Decorate as desired (I have homemade whipped cream) and get a great cold appetizer.

Thus we get two in one - hot and cold.

Bon appetit!!!

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