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Wild mushroom and garlic pate baked in bread
A deliciously different way of serving pate. Ideal for entertaining.
What you need
- For the bread dough
- 350 g strong white flour, warmed
- 15 g easy blend dried yeast
- 1 pinch sugar
- 20 g butter
- 1 pinch salt
- 150 ml lukewarm water
- For the filling
- 20 g shallots, peeled and chopped
- 3 tsp olive oil
- 2 tsp brandy
- 2 tsp port
- 2 cloves garlic, peeled and crushed
- 100 g dried wild mushrooms, soaked overnight and chopped
- 1 tsp fresh thyme
- 1 tsp fresh parsley
- 1 pinch grated nutmeg
- 50 g skinless boneless chicken breasts, chopped
- 1 large egg, separated
- 50 ml double cream, lightly whipped
- 100 g fresh spinach, thick stalks removed, cooked and drained well
- seasoning
Method
Sift the flour into a warm bowl. Sprinkle in the yeast and sugar. Mix well. Rub in the butter. Add the salt.
Make a well in the centre of the flour. Pour in enough water to form a smooth, but not sticky, dough. Knead to a smooth dough adding a little extra liquid if required.
Turn out and knead for 5 min on a lightly floured surface. Return to a clean bowl covered with cling film. Leave in a warm place to prove until doubled in size.
Meanwhile, saute the shallots in a frying pan with the oil for 1-2 min. Add the brandy, port and garlic. Cook for 3-5 min until syrupy.
Stir in the mushrooms, thyme, parsley and nutmeg. Leave to cool.
Blend the chicken in a food processor or blender until smooth. Season. Add half an egg white and the cream slowly, and fold in the mushroom mixture.
Knead the dough and divide into even pieces - one per serving. Shape each into a 13 cm round. Place the drained spinach leaves on top of the dough, leaving a 1cm gap around the edge. Spoon the pate mixture on top.
Dampen the edges of the dough and roll up carefully. Place into individual greased small ovenproof dishes or ramekins. Leave to prove until well risen. Brush with the beaten egg yolk and remaining white.
Preheat oven to 200°C.
Bake for 10-15 min until firm and golden brown. Serve hot or cold.
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Preparation 35 minutes Cook 19 minutes Waiting » 15 minutes Prove 15 - 20 minutes Total 1 hour, 9 minutes -
Energy 404 kcal/serving Fat 5.52 g/serving Carbohydrates 359.52 g/serving Glycaemic Index 51 Glycaemic Load 30.88 
Serving suggestion
Cook's tip
Bake the dough in dariole moulds (tiny earthenware flower pots) or ramekin dishes to give an attractive shape.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1689 | 816 | 10475 | 8350 |
| Energy (kcal) | 404 | 195 | 2500 | 2000 |
| Protein (g) | 14.4 | 6.94 | ||
| Carbohydrate (g) | 61.7 | 29.8 | 345 | 275 |
| Fat (g) | 11.4 | 5.52 | 95 | 70 |
| Fat (saturated) (g) | 5.03 | 2.43 | ||
| Fibre (g) | 5.25 | 2.54 | ||
| Sodium (mg) | 95.5 | 46.1 | ||
| Salt (equivalent) (g) | 0.24 | 0.12 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 368 | 177 | 800 |
| Vitamin B-12 (µg) | 0.16 | 0.08 | 1 |
| Vitamin B-6 (mg) | 0.40 | 0.19 | 2 |
| Vitamin C (mg) | 9.48 | 4.58 | 60 |
| Vitamin D (µg) | 378 | 182 | 266 |
| Vitamin E (mg) | 0.97 | 0.47 | 10 |
| Zinc (mg) | 2.35 | 1.13 | 15 |
| Calcium (mg) | 52.8 | 25.5 | 800 |
| Folate (mcg) | 223 | 107 | 200 |
| Iron (mg) | 4.14 | 2.00 | 14 |
| Magnesium (mg) | 62.7 | 30.3 | 300 |
| Niacin (mg) | 9.09 | 4.39 | 18 |
| Pantothenic acid (mg) | 4.48 | 2.16 | 6 |
| Riboflavin (mg) | 0.76 | 0.37 | 1.6 |
| Phosphorous (mg) | 206 | 99.7 | 800 |
| Thiamin (mg) | 0.63 | 0.31 | 1.4 |
This recipe is:
Demi-veg
Citrus free
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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