Pâté with veal and horseradish sauce with mossberry sauce

Ingredients

• 400 g flour
• 1 tsp salt
• 150 g cold butter
• 2 egg yolks
• 1 tbsp butter
• 2 stale rolls
• 150 ml warm milk
• 2 onions
• 2 Garlic cloves
• 1 kg ground veal
• 50 ml whipping cream
• 40 ml sherry
• 1 pinch grated lemon zest
• 1 tsp dried marjoram
• 4 eggs
• breadcrumbs (as needed)
• Salt
• Pepper
• Cayenne pepper
• 1 egg yolk
• flour (for the work surface)
• butter (for the pie dish)

Instructions

1. 1.

   Knead flour, salt, butter and egg yolks with 2-3 tbsp cold water into a smooth dough, wrap in cling film and chill for about 30 minutes.

2. 2.

   Dice the rolls and soak them in milk. Peel and finely chop onions and garlic, sauté in hot butter. In a bowl combine ground veal, drained roll mixture, cream, sherry, lemon zest, marjoram and eggs. Mix in breadcrumbs until dough becomes workable. Season with salt, pepper and cayenne. Preheat oven to 180°C (fan). Butter the dish.

3. 3.

   Divide dough into thirds. Roll two-thirds into base and lid shapes. Roll remaining third into a strip for the edge. Place base in dish, lay edge around it, press firmly and trim excess. Cut stars or flowers from leftover dough for garnish. Fill with mixture, smooth top, place lid on top. Press edges well, prick with fork, brush with egg yolk, decorate with stars/flowers and brush again. Bake 70-80 minutes until golden brown; cover with foil if too dark. Remove, cool in dish, then lift out and cut into pieces.

4. 4.

   Serve with cranberry horseradish sauce as desired.