Pate Chaud Recipe

Weight Ingredients Method

Group 1 500g Ground Pork Place in the Bowl & mix
100g Liver Pate together
15g Sugar
5g Salt
4g Black pepper
10g Chicken booster
2g Coriander
70g Diced Onion
50g Diced Carrot
Group 2 40g Shredded Mushroom Soak in Boiling water for
50g Vermicelli 10 minutes. Then chop
into small pieces.
Add to group 1 & mix
until combined.
Total 846g

Tinning, Depositing & Baking.

Make into round balls & place on the circles of puff pastry, wash the rim of the
puff pastry, then place another circle of puff pastry on the top & clamp down
to join the two edges. Place onto a silicon paper tray , wash with egg, put a
vent hole in the top. Bake at 220c for about 20-25 minutes until golden brown.