Hash Pâté in a Puff Pastry Wreath

Name: Hash Pâté in a Puff Pastry Wreath
Total time: 2 h
Yield: 8 servings
Cuisine: Hungarian
Ingredients: 250 g butter (for the puff pastry); 250 g flour (for the puff pastry); salt; cold water; 250 g veal; 1 goose liver (about 250-300 g); 60 g butter (for the ragout); 1 onion, finely chopped; parsley, finely chopped; 1 tsp paprika; 200 ml strong beef broth (homemade or from a cube); 100 ml cream; 150 g button mushrooms, boiled in salted water and finely chopped; salt; pepper

Time: 2 hr (about 1 h 10 min hands-on)8 servingsapprox. 510 kcal / serving (estimated)approx. 13 g protein / serving

Hash Pâté in a Puff Pastry Wreath (illustration)

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Method

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Make the classic puff pastry: knead one-third of the flour with the butter, shape into a flat square, and (in warm weather) chill it.
Knead the rest of the flour with salt and cold water into a firm dough, roll it out, place the rolled-out butter on top, fold it in three, and chill for 30 minutes. Repeat the rolling-folding-chilling step two more times.
Line a wreath (ring) shaped mold with the pastry, and blind-bake (with a weight) in a preheated oven at 200°C for 20-25 minutes, until golden.
Salt and roast the veal, and once cool, cut into small cubes; cut the goose liver into small cubes too.
Make a thick roux from the butter, add the finely chopped onion and the parsley, fry golden with the paprika, then immediately add the broth so the paprika doesn't turn bitter.
Add the cream and the cooked, finely chopped mushrooms, then stir in the cubed veal and goose liver.
Simmer into a thick paste, season with salt and pepper, and keep warm.
Right before serving, pour the hot hash into the middle of the baked pastry wreath, and serve immediately.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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