Patés can get tired fast, so here’s an alternative version that’ll have you looking at paté in a whole new light.
15 Min
30 Min
6
Serving(s)
Ingredients
A P'tit Caprice black forest smoked ham (550g), diced
250 mL (1 cup) of potatoes, peeled and diced
250 mL (1 cup) of carrots, peeled and diced
1 onion, chopped
1 stalk celery, thinly sliced
15 mL (1 tablespoon) of olive oil
30 mL (2 tablespoons) of butter
30 mL (2 tablespoons) of flour
375 mL (1 1/2 cups) of milk
125 mL (1/2 cup) of 35% or thick 15% cream
1 pinch of ground nutmeg
30 mL (2 tablespoons) of fresh parsley, chopped
Freshly ground pepper to taste
1 pie crust or package of puff pastry
1 egg, beaten with a little water or milk
Preparation
Preheat oven to 350 °F (175 °C).
Cook potatoes and carrots in lightly salted water in a large pan. Bring to a boil, turn down the heat and simmer till tender. Drain and place in a deep-dish pie plate with diced ham.
In the same pot, melt butter and sauté onion with celery till lightly browned. Add flour to make a roux.
Using a whisk, add cold milk bit by bit. Bring to a boil, turn down the heat and simmer till thickened.
Add cream, nutmeg and parsley. Season with salt and pepper to taste.
Pour sauce over meat mixture. Cover with pie crust and pinch edges to seal.
Brush crust with glaze and bake in the middle of the oven for 12 to 15 minutes or until the crust is golden.