Mini Meat and Vegetable Pâtés

Ingredients

• 400 g flour
• 1 pinch salt
• 1 egg
• 260 g butter
• 1 onion
• 2 Garlic cloves
• 1 Carrot
• 0.25 head of celery root
• 500 g mixed ground meat
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 150 ml dry red wine
• 1 tsp freshly chopped rosemary
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped parsley
• Salt
• Pepper (from the grinder)
• flour (for the work surface)
• 1 egg (separated)

Instructions

1. 1.

   Mix flour with salt, sift onto a work surface, make a well in the center, crack the egg into it and spread butter around the well. With a knife chop all ingredients coarsely and quickly knead by hand into a smooth dough. Shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat oven to 180°C (350°F) with upper and lower heat. Peel and dice onion, garlic, carrot and celery root. Heat oil in a pan and brown the ground meat coarsely. Add vegetables, cook briefly, stir in tomato paste and deglaze with red wine. Mix in herbs, season with salt and pepper, and let the liquid evaporate completely. Taste and adjust seasoning.

3. 3.

   Roll out dough on a floured surface thinly and cut 12 cm circles. Brush edges with lightly beaten egg white and place a spoonful of filling in the center of each circle. Bring the edge up and fold over, rolling slightly to seal. Place pâtés on parchment-lined baking sheet, brush with egg yolk and bake in preheated oven for about 25 minutes until golden brown. Remove and serve immediately.