CookEat Recipe
Italian Veal and Ham Pâtés
Small butter-pastry shells filled with cooked veal, ham, herbs and egg, served with tomato sauce.
Method
Steps
Step 1
Rub the measured 125 g cold pastry butter into flour and the pastry's half teaspoon salt, add enough cold water to bind.
Step 2
Chill 30 minutes, then roll thin and line eight small tartlet molds.
Step 3
For the proposed tomato sauce, soften the onion in olive oil for 5 minutes.
Step 4
Add the sauce's one garlic clove for 30 seconds, then tomato, the sauce's half teaspoon salt, quarter teaspoon black pepper and paprika.
Step 5
Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 6
Mix fully cooked veal, ham, onion, the single garlic clove for the filling, herbs, lemon, two eggs, crumbs, the separate 30 g melted filling butter, the separate quarter teaspoon black pepper and nutmeg. Divide among shells and brush visible pastry rims with the remaining beaten egg.
Step 7
Bake at 180 °C about 25–30 minutes, loosely shielding tops with baking parchment if browning fast, until filling is set and 74 °C. Serve warm with proposed tomato sauce beside the pâtés.
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