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Crispy pâté with Indian notes

Crispy pâté with Indian notes

12

Medium

45 mn

Ingredients

  • 12 square brick pastry sheets
  • 2 large onions
  • 4 large carrots
  • 450g Pâté Hénaff
  • Butter
  • Olive oil
  • Indian spice blend
  • Candied fruit mix

Preparation

  1. Thinly slice onions and sauté in butter and olive oil.
  2. Boil the carrots and lightly candy them with a drizzle of olive oil, then add the Indian spice blend.
  3. Lay out the brick pastry sheets, add a few chopped candied fruits and a slice of Pâté Hénaff.
  4. Add the chopped carrots and onion confit.
  5. Close the brick pastry and bake in a dry oven at 210°C until golden brown.
  6. Serve with a green salad.

Product used

Pâté Hénaff
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