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Brie Pate    Veg   CD   HD   10mins plus marinating and chilling

Serves 4     Cold  Vegetarian  Alcohol  Hors d'oeuvre   Starter  Appetizer



225g/8oz Brie Cheese

150ml/5 fl.oz. Dry white wine

75g/3oz Unsalted Butter

Salt and Pepper

A few drops of Cognac

2 plain Oatcake Biscuits

Hot toast to serve




1. Cut the rind off the cheese and discard it. Soak the cheese in the dry white wine for 2-4 hours. Drain and discard the wine.


2. Mash or beat the cheese and butter together until fully blended. Season with the salt and white pepper and add the Cognac to taste.


3. Line a small dish (about the size of a 225g/8oz carton of soft cheese) with muslin or clingfilm. Press in the cheese mixture, and level the top. Chill until firm. While this is chilling, put the biscuits in a plastic bag and crush them to fine even crumbs with a rolling pin.


4. Remove the pate from the carton by pulling up the corners of the cloth. Turn it out on to a board. Coat the pate all over with crumbs and press them on firmly and evenly.


5. Serve it at once, whilst still cold, or refrigerate until needed. Serve with hot dry thin toast.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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