makes
12
prep
20 minutes
cook
35 minutes
difficulty
Mid
makes
12
serves
preparation
20
minutes
cooking
35
minutes
difficulty
Mid
level
Ingredients
- 1 tbsp (20 ml) vegetable oil
- ½ red onion, finely chopped
- 1 garlic clove, minced
- 250 g minced pork
- 2 ½ tbsp Country Pate (see note)
- ½ tsp salt
- ¼ tsp white pepper
- 1 ½ tbsp (30 ml) Cognac
- ½ tsp sugar
- 2 sheets of frozen puff pastry, thawed
- 2 eggs, beaten, for egg wash
Instructions
- Preheat oven to 180°C (350°F).
- Heat oil in a skillet over medium-high heat. Add onion and garlic, and cook for 2-3 minutes, or until soft and fragrant. Transfer to a mixing bowl and let cool.
- Add pork and pate to mixing bowl, and stir to combine. Add salt, white pepper, Cognac, and sugar, and mix until well combined.
- Lay the puff pastry out on a lightly floured surface. Using a pastry cutter, cut 9 cm circles out of the dough. Spoon 2 tbsp of filling into the centre of half of the circles. Use your finger to smear some water around the perimeter of the circles. Place a second circle of dough over the top. Use a fork to crimp the edges of each pastry.
- Using the same pastry cutter, remove any excess dough from crimping to form perfect circles. Place pastries on a baking sheet with parchment paper and brush with egg wash. Place baking sheet in the oven, and bake for 30 minutes, or until golden brown and crispy.
- Remove from oven. Let cool for 5 minutes. Serve warm.
Note:
● To make the country pate, heat 2 tsp butter in a skillet over medium-high heat. Add 1 sliced onion and cook for 4-5 minutes. Deglaze with 1½ tbsp white wine, and continue cooking for 1 minute. Remove from heat. Add 1 kg ground pork and 10 slices finely chopped bacon to a mixing bowl. Add sautéed onions, 1 tbsp fish sauce, 2 tsp salt and ½ tsp pepper, and mix until well combined. Add the mixture to a food processor, and blend for 1-2 minutes, or until slightly smooth. Transfer mixture to a greased 10cm x 20cm glass dish. Using your fingertips, pat the mixture down until it is evenly spread and tightly packed. Cover dish with aluminium foil, and place in a deep baking dish. Add water to the baking dish until it reaches halfway up the glass dish. Place baking dish in oven and cook for 90 minutes. Remove baking dish from oven, and remove glass dish from water. Let cool and chill for 1 hour. Once chilled, remove pate from glass dish and slice into thin slices.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
