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Potato mat with Pâte Hénaff

Potato mat with Pâte Hénaff

Recipe from Frédérick e. Grasser Hermé

4

Easy

25 mn +10 mn cooking

Ingredients

  • 1 260g tin of Pâté Hénaff
  • 400g grated potatoes,
  • 1 small clove garlic, pressed,
  • 40g finely chopped spring onions,
  • 2 tablespoons chopped parsley,
  • 1 tablespoon buckwheat flour,
  • 2 eggs,
  • 1 tablespoon water,
  • 1 tablespoon peanut oil,
  • 1 pinch fine salt,
  • ½ teaspoon ground gray pepper.

Preparation

  1. Peel the potatoes, grate them in the food processor and immediately press them in a cloth to extract as much starch as possible.
  2. Place the garlic, onion, parsley, flour, eggs, water, oil, grated potatoes, salt and pepper in a bowl and mix thoroughly.
  3. Mix garlic, onion, parsley, flour, eggs, water, oil and grated potatoes in a bowl. Season with salt and pepper.
  4. Save the pâté fat and jelly for cooking. In a 24 cm diameter frying pan, melt a little of the pâté fat over medium heat.
  5. Pour half the grated potato into the frying pan, and flatten the patty like a pancake;
  6. When the first side is golden brown, turn it over onto the other side.
    Keep an eye on the cooking time: the galette should not burn but should brown nicely.
  7. Spread the remaining fat and jelly in a 24 cm diameter tourtière.
  8. In the bottom of the dish, place a potato cake, golden side out, place the thin slices of pâté in a rosette and cover with the second cake.
  9. Bake at 180°c (th 6) for 7 minutes.
  10. Slide onto a serving dish.

Product used

Pâté Hénaff

Tip

To pan-fry slices (or cubes) of Pâté Hénaff, we recommend putting it in the fridge before use. Pâté Hénaff should be sliced with a butcher’s knife (not a serrated one).

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