Home-made paté pie
By Laurence , blog La Popotte a lolo
Level of difficulty Easy
Preparation time 30mins
Cooking time 60mins
Cost Average budget
Cut the meat into 1/2 cm cubes. Place them in a bowl, add 2 peeled and chopped shallots and parsley, mix well. Add the wine, salt and pepper and mix again. Cover the stuffing with film, marinate in the fridge for 12 hours. (Stir the stuffing from time to time).
Place the pastry on an oven tray (floured), place the marinated stuffing in the centre, taking care to leave 4-5 cm all around. Fold all the sides towards the centre. Press lightly with your fingertips to properly stick the two layers of pastry together. Baste the filled pastry with egg yolk with a brush, draw small lines on the pastry top using a knife or fork.
With a sharp knife, make two small holes to facilitate the evacuation of steam during cooking.
Place the pie in the fridge for 30 minutes before baking. Preheat the oven to 200 ° C, preferably on ventilated heat. Place the pie midway in the oven and bake for 45 minutes at 200 ° C then 15 min at 175 ° C.