Potato Pate
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g potato (s), cooked
- 80 g butter
- 1 teaspoon salt
- 1 pinch (s) nutmeg
- 50 g cheese (Emmentaler), rated
- 70 grams flour
- 60 g breadcrumbs
- 400 g canned mushrooms
- 60 g bacon
- 1 onion (s)
- 250 ml cream
- 1 pinch (s) pepper
- 2 egg yolks
Print Recipe
Pin Recipe Instructions
- Knead the crushed potatoes with 50 g butter, egg yolk, salt, nutmeg, cheese, 30 g flour and breadcrumbs to a firm dough.
- Roll out two round dough bases, place one of them in a buttered baking dish.
- Finely chop the mushrooms, dice the bacon and peeled onions.
- Sauté the bacon and onions in 30 g hot butter until translucent, add the mushrooms and cook covered for approx. 10 minutes. Then dust with 40 g flour and stir in the cream. Bring to the boil briefly, season with salt and pepper.
- Pour the mixture onto the dough base in the baking dish, cover with the second dough base. Pierce small ventilation holes and place the pie in the preheated oven.
- Bake at 200 degrees for 15-20 minutes.
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