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Egg Pate    
Veg  CD   HD    15mins plus chilling

Serves 4     Cold  Vegetarian Hors d'oeuvre  Starter   Appetizer  Gluten Wheat Free



4 Hard Boiled Eggs

200g/7oz Cream Cheese

teasp Ground Mace

1 teasp Onion, very finely chopped or grated

Salt and Black pepper

A little extra Mace




1. Chop then mash the eggs with a fork until smooth.


2. Add the cream cheese to the eggs and mix well to make a creamy, fairly smooth mixture. Beat in the mace, onion and salt and pepper to taste.


3. Spoon the mixture into a pate dish or four individual ramekins; smooth the top and sprinkle with a little more mace.


4. Chill the pate in the refrigerator for at least 30 minutes before serving.


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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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