Pate En Croute
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Tuesday, May 1, 2012 at 8:30 PM
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From the Kitchen Window column

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From Sebastien Aubert, owner of Kaz An Nou restaurant in Brooklyn, this recipe for pate en croute incorporates several premade products, making it a simple but rich and decadent appetizer. The colder the puff pastry, the flakier it will become in the oven. All other ingredients should be room temperature.

Makes 1 pate en croute

1/4-inch slice country-style pheasant pate (1/3 cup) crumbled (may substitute other meat, preferably game)*

1/2 teaspoon aged rum, preferably Caribbean rum

1/4 teaspoon truffle oil

2 rounds puff pasty about 4 inches wide, cut from pastry sheet

3 thin, 2-inch slices of brie

1 teaspoon herbes de Provence

1 large egg, lightly beaten with a splash of water

*Available online or at specialty food stores

Preheat oven to 375 degrees.

Crumble pate into small chunks. Add the rum and truffle oil and stir to combine. Place a round of puff pastry in a ramekin or atop a sheet of aluminum foil covered with nonstick spray.

Place the pate mixture in the center of the puff pastry. Add the slices of brie atop the pate and sprinkle with the herbes de Provence. Close the pate with another round of puff pastry, sealing it together with a fork or your fingers, pressing along the edges. This is the most important step, as you want the puff pastry to act as a steamer for the pate and brie.

Then, brush the top of the puff pastry with prepared egg wash (egg beaten with a splash of water). Place the pastry in the oven for about 15 minutes, or until slightly browned. Serve hot. [Copyright 2012 National Public Radio]

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