Goose pate

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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 the contest of the magazine "Cooking workshop".

Ingredients for Goose pate

Step by step instruction of cooking Goose pate

Шаг 1

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

Шаг 2

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

Шаг 3

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.

Шаг 4

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

Шаг 5

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.

Шаг 6

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

Шаг 7

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

Шаг 8

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

Шаг 9

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

Шаг 10

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.

Шаг 11

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

Шаг 12

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

Шаг 13

Thus we get two in one - hot and cold.

Шаг 14

Bon appetit!