Queen Pate: A royal treat
Oh, Queen pate you find boring, because your grandmother ate the city stroll in the cafe? Then just try my variant: a big pate stuffed with chicken and mushrooms.
For the pie I take six slices of frozen puff pastry (450 grams) and let them thaw. Then I give a little flour on the work surface and roll out two slices each to a square of about 24 cm side length. From this I cut a circle of 22 cm diameter - best with a pot lid. Now I take a smaller pot lid of 20 cm in diameter and cut out of two of the dough circles a smaller circle, so I get two beautiful puff pastry rings of two inches wide.
I stab the big dough plate several times with a fork. I'll take it then an egg yolk and paint the edge about two inches wide with egg yolk. Then I put the first of the dough edges and press it lightly. I pierce him with a fork several times, spread egg yolk on it and put the second dough ring on top. I score the edge several times with a knife. So, now I have the pate bottom and the edge, which should then work well in the oven.
I put all the rests on top of each other, roll them out again. I cut a circle from it (22 cm), paint it with egg yolk and decorate with the knife from the middle - this is the patty lid. I preheat the oven to 220 degrees (convection 200 degrees) to bake it airy and golden brown in half an hour. Then I let it dry at 120 degrees in the oven.
Meanwhile, I dedicate myself to the filling: I give two tablespoons of clarified butter in the pan, to two to three halved garlic cloves and a sprig of thyme, I dine in it four chicken breast fillets (approx. 175 grams each)I have been with before salt and pepper wort. The meat should hardly accept color, I leave it covered on the turned off stove.
As the meat cools, I brush 200 grams of white and 150 grams of brown mushrooms, I give 200 grams of cream in a pot, to 60 milliliters of chicken broth, half a cleaned onion, a little salt and a small sprig of thyme, Put the mushrooms in, cover and cook everything over medium heat for about ten to fifteen minutes. I fish the onion and thyme and drain the mushrooms on the sieve.
Then cover the mushrooms, otherwise they will dry. I remove the skin from the chicken meat and cut it into about two centimeters large cubes. Also cover. The mushroom cream I boil together with the Schmorsud of meat and possibly reduce a bit. I pointed out Butter and flour in the ratio 1: 1 and bind the sauce with the flour butter.
Now I roast about 75 grams of cleaned oyster mushrooms in one to two tablespoons of clarified butter golden brown. Remember how wonderful it smells in the kitchen? The pate is ready baked! So that the soil does not get soggy, I first put half of the mushrooms in the pie. I turn the meat and the remaining mushrooms in the fine sauce and fill everything in my pate. I sprinkle some green from one more spring onioncut into very fine rings, over - finished is the royal pleasure. Enjoy your meal!
So Lea Linster makes the queen pate
1. With a pot lid she cuts circles from the puff pastry.
2. She pinches the pate edge, a double layer.
3. The dough for the lid has been coated with egg yolk and decorated with a knife.
4. Crispy and baked golden brown - that's what the finished pate should look like!
