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Hot Pâté en Papillotes         HT   HD    45mins

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



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




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.



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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


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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