Egg Pâtés

Ingredients

• 250 g cold butter
• 400 g flour
• 1 egg
• 1 yolk
• 0.5 tsp Salt
• vegetable oil (for the baking tin)
• 6 Eggs
• 100 g mayonnaise
• 2 tbsp crème fraîche
• 2 tbsp white wine vinegar
• Salt
• pepper (ground)
• A handful of watercress

Instructions

1. 1.

   For the dough, chop the butter into pieces and quickly knead with flour, egg, yolk, salt, and a little cold water to a smooth dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 200°C (400°F) fan‑fry. Grease a mini muffin tin with oil.

3. 3.

   Roll out the dough to 3–4 mm thickness and cut 24 circles slightly larger than the tins, optionally with a ridged cutter. Line the tins with the dough. Bake for about 15 minutes until golden brown. Remove from oven, cool, gently lift out of tins and let cool further.

4. 4.

   Boil the eggs for about 10 minutes. Cool, peel, and finely chop. Whisk mayonnaise with crème fraîche until smooth. Season with vinegar, salt, and pepper, then fold in the eggs.

5. 5.

   Fill the pâtés with the salad mixture and serve garnished with watercress.