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The famous galette saucisse revisited with Pâté Hénaff

The famous galette saucisse revisited with Pâté Hénaff

6

Easy

20 mn +10 mn cooking

Ingredients

  • 6 soft buckwheat patties
  • 2 260g tins Pâté Hénaff
  • 2 Roscoff onions
  • Butter
  • 10cl cider
  • Salt & pepper

Preparation

  1. Confire chopped onions with butter, deglaze with cider, reduce, blend to obtain a purée.
  2. Spread the purée in a thin layer over the galette.
  3. Lay the pâté out to the desired length.
  4. Make the edges of the galette, roll up and wrap in cling film.
  5. Just before serving, cut each galette into 5 slices and thread onto a large wooden pick.
  6. Reheat on the billig.

Product used

Pâté Hénaff

Tip

To use Pâté Hénaff for stuffing or shelling, it’s best to use it at room temperature to make it more malleable.

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