Pate Chinois

What you need

Ingredients

Measured for 8 servings.

• 720 gPotatoes
• 60 mlButter
• 120 mlMilk
• 450 gMinced Beef
• 120 gOnion
• 500 mlCreamed Corn
• 2 gPaprika
• 10 gParsley
• 1 gSalt
• 1 gPepper

Make it

Method

1. 01

   Peel and cut 720 g potatoes into even pieces. Boil in lightly salted water for about 15–20 minutes until a fork passes through easily; drain well and mash with about half the measured 60 ml butter and all 120 ml milk. Keep the mash thick enough to spread.

2. 02

   Heat the remaining butter in a pan. Soften 120 g finely chopped onion for 4–5 minutes, add 450 g minced beef and brown it fully, breaking up clumps. Season with the measured 1 g salt and 1 g pepper; minced beef should reach at least 71°C.

3. 03

   Heat the oven to 190°C. Spread the beef in a shallow baking dish, cover with all 500 ml creamed corn and then the mashed potatoes. Rough up the surface with a fork, sprinkle over 2 g paprika and bake on the middle rack for about 25–30 minutes until hot and lightly coloured.

4. 04

   Scatter the measured 10 g parsley over the cooked dish and rest it for 10 minutes before dividing into eight small portions. Keep leftovers refrigerated and reheat until piping hot.