Recipe: Mini pâté en croûte

prepare the pastry the day before:

1 Cut the meats into large pieces season with your spices cover with white wine and marinate overnight in the bowl covered with plastic wrap.
The next day:

2 Sweat the shallots in butter. salt, pepper.

3 Drain the meats then mince in the machine the pork meats with the marinade then put in a bowl add the egg, ham and diced veal cut into dice and reseason slightly.

4 Cook a meatball in a pan with a little fat to check the seasoning.

5 Spread the pastry and install it without breaking it in the mold.

6 Pack the meat. cover with pastry. pay attention to the kitchen temperature (not too hot), the pastry may cause you some problems especially if you handle it too much.

7 Make 3 chimneys with parchment paper. brush with egg and bake in the oven at 180° approximately 40 minutes with circulating heat.

8 Let cool completely and pour the gelatin prepared lukewarm inside the pâté several times. Then put it in the fridge for one night.

9 Unmold cold.