Rebhuhnpastete

Ingredients

• 250 g flour
• 100 g pork lard
• 1 tsp salt
• 1 egg
• 1200 g roasted wild goose (2 roasted wild geese)
• 2 shallots
• 100 g mushrooms
• 0.5 bunch Basil
• 300 g veal sausage mixture
• 2 Eggs
• 1 tsp salt
• 100 g crème fraîche
• 1 pinch paprika powder
• 1 pinch ginger powder
• flour (for the work surface)

Instructions

1. 1.

   Make a shortcrust pastry from the dough ingredients, wrap in cling film and refrigerate.

2. 2.

   Remove skin and bones from the wild geese, separate the breasts whole, cut the remaining meat into small pieces. Peel and finely chop the shallots; clean the mushrooms with kitchen paper, remove stems, and finely mince. Wash and dry the basil, pick off leaves, and finely chop. Blend the shallots, goose meat (without breasts) with crème fraîche and mix in 1 egg and 1 egg white along with the veal sausage mixture. Stir in paprika, salt, ginger, minced mushrooms, and basil leaves. Preheat oven to 200°C and roll out the pastry on a floured surface into two rectangles (15x30 cm). Place half of the filling on one pastry sheet, lay the breasts on top, and spread the remaining filling over them. Cover with the second pastry sheet, press edges together firmly, brush with egg yolk. Prick the pâté several times with a fork or score the surface with a knife and bake in the oven on the lowest rack for about 45 minutes.