Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Hot Pâté en Papillotes         HT   HD    45mins

Serves 4         Hot   Pork  Beef  Herbs  Alcohol  Hors d'oeuvre   Appetizer   Starter

 

Ingredients

50g/2oz Fresh Breadcrumbs

2 tbsp Milk

100g/4oz Streaky Bacon

2 Onions, chopped

25g/1 oz Butter

350g/12 oz Minced Pork or Veal

2 tbsp (in total) Freshly chopped Parsley, Chervil, Tarragon and Chives

1 Egg

1 tbsp Cognac

Salt and Pepper

 

Instructions

 

1. Preheat the oven to 220C, 425F Gas mark 7.  In a bowl, soak the breadcrumbs in the milk.

 

2. Heat the butter in a frying pan and cook the onions until soft and golden.

 

3. Squeeze out the breadcrumbs and put in a bowl together with the onions, chopped bacon, minced meat, herbs, egg and Cognac. Season with salt and pepper and mix well.

 

4. Cut out eight 15cm/6 inch squares of greaseproof paper or tin foil. Place a little of the meat mixture in the centre of each square then bring all edges of the squares together, screw up and tie with string (like a money bag).

 

5. Place on a baking tray and bake in the oven for 20 minutes. Serve immediately.

 

 

More Hors d'oeuvre Recipes  |  What's in Season  |  Growing Vegetables

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

 

 

   

 Follow us  

Share 

Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Other Hors d'oeuvre recipes

More fish Hors d'oeuvre Recipes

More Vegetarian Hors d'oeuvre

 

 Sign up for Free E-mailings

For lots of great kitchen equipment

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk