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Duchess apple galettes with Pâté Hénaff

Duchess apple galettes with Pâté Hénaff

Recipe from Nathalie Beauvais

6

Easy

20 mn +25 mn cooking

Ingredients

  • 1 tin of Hénaff pâté
  • 500 g potatoes
  • 2 egg yolks
  • 100 g butter
  • A little flour
  • Green salad
  • Vinaigrette
  • Salt and pepper
  • 10 cl cider
  • 10 cl cider vinegar
  • 15 g sugar

Preparation

  1. First prepare the reduced cider vinegar as follows.
  2. Pour the cider vinegar, cider and sugar into a small saucepan. Reduce over medium heat, uncovered, until syrupy. Allow to cool.
  3. Peel potatoes and cook in lightly salted water.
  4. Dry them in a saucepan over low heat.
  5. Mashed potato the potato pulp. Add and mix 50g softened butter and egg yolks, one at a time.
  6. Cut the pâté block into 4 slices. Cover each slice with a layer of pomme duchesse and flour.
  7. Brown each side of the patties in the remaining butter in a frying pan.
  8. Serve the golden patties with a green salad dressed with a dash of reduced cider vinegar.

Product used

Pâté Hénaff

Tip

Pâté Hénaff is sliced with a butcher’s knife (not a serrated one).

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