Christmas pâté and croûte

Spread the slices of puff pastry on the work surface, let them thaw. Grease the shape and place a piece of parchment paper on the bottom. Place 8 slices of dough (without plastic sheets!) On a floured surface and roll them out into a piece of 25 x 40 cm. Line the shape with the dough. Press the dough well into the edges and let the excess dough hang over the edge. Halve the slices of ham and line the bottom and sides of the dough with ¾ of the ham.

Remove the white pieces from the supplies and cut the supplies into pieces. Heat some olive oil in a frying pan and gently fry the onion. Put the small deliveries through and fry them while stirring on a low heat. Let the moisture evaporate. Puree the dishes with onion in the food processor and put this mixture in a large bowl.

Cut the bacon pieces into pieces and mash them in the food processor. Add this puree to the supplies in the bowl. Add the minced meat and sprinkle thyme leaves and allspice with 2-3 teaspoons salt. Grind generously black pepper over it. Mix everything thoroughly and then knead the mixture until it becomes sticky. Finally, combine the pistachio nuts and cranberries.

Spoon the pâté mixture into the mold and press well. Smooth the top and cover with the last slices of ham. Fold the overhanging dough over the meat. Roll out two slices of puff pastry into a small long piece the size of the shape. Place this cloth on the pâté and press firmly on the dough along the edge, if necessary, dampen the edge with a little water.

With an apple drill drill 3 holes out of the dough lid at equal distance. Stick Christmas figurines from the remaining dough and place it on the dough. Brush the top with milk. Let the pâté in the refrigerator become solid for 1 hour.

Insert the meat thermometer through the middle hole in the dough and then slide the mold with pate in the middle of the oven. Switch the oven on at 175 ° C and cook the pâté for about 1 hour. The thermometer then indicates 70-75 ° C.

Allow the pâté to cool from the oven in the mold and then, if desired, continue to taste in the refrigerator for 1 -2 days. Allow to reach room temperature before serving. Carefully remove the side of the dough crust from the edge with a large knife and carefully remove the pâté from the mold. Serve the pâté and cut into slices of 2 cm. Delicious with cranberry compote and small pickles.