Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large apples, peeled, cored, and diced
- 2 tablespoons fresh sage, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 sheets puff pastry, thawed
Special Equipment Needed:
- Large skillet
- Rolling pin
- Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat oil and butter in a large skillet over medium heat.
3. Add apples, sage, and garlic and cook until apples are tender, about 5 minutes.
4. Add flour and stir to combine.
5. Slowly add broth and cream, stirring constantly.
6. Bring to a simmer and cook until thickened, about 5 minutes.
7. Remove from heat and season with nutmeg, salt, and pepper.
8. On a lightly floured surface, roll out puff pastry to 1/4-inch thick.
9. Cut into 8-inch circles and place on a baking sheet.
10. Divide apple mixture among the pastry circles, leaving a 1-inch border.
11. Fold edges of pastry over filling and crimp to seal.
12. Bake for 20-25 minutes, or until golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 200
Fat: 13g
Carbohydrates: 17g
Protein: 4g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Butter can be substituted with margarine.
- Fresh sage can be substituted with dried sage.
- All-purpose flour can be substituted with whole wheat flour.
- Heavy cream can be substituted with half-and-half.
Variations:
- Add 1/2 cup of cooked, crumbled bacon to the filling for a smoky flavor.
- Substitute the apples with pears or peaches for a different flavor.
- Add 1/2 cup of shredded cheese to the filling for a cheesy twist.
Tips and Tricks:
- Make sure to roll out the puff pastry to an even thickness for even baking.
- If the edges of the pastry are browning too quickly, cover them with foil.
- For a crispier crust, brush the pastry with an egg wash before baking.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve with a dollop of sour cream or crème fraîche.
- Sprinkle with chopped fresh herbs for a pop of color.
- Serve with a side salad for a light meal.
Garnishes:
- Chopped fresh herbs
- Shredded cheese
- Sour cream or crème fraîche
Pairings:
- A crisp white wine
- A light, fruity red wine
- A dry cider
Suggested Side Dishes:
- Roasted vegetables
- A green salad
- Roasted potatoes
Troubleshooting Advice:
- If the pastry is not baking evenly, cover the edges with foil to prevent burning.
- If the filling is too runny, add a tablespoon of cornstarch to thicken.
Food Safety Advice:
- Keep the pâté chaud refrigerated until ready to serve.
- Reheat the pâté chaud to an internal temperature of 165°F before serving.
Food History:
Pâté chaud is a French dish that dates back to the 18th century. It is traditionally made with a savory filling of ground meat, vegetables, and herbs, but this version uses a sweet filling of apples and sage.
Flavor Profiles:
This dish has a sweet and savory flavor with notes of sage and nutmeg.
Serving Suggestions:
- Serve as an appetizer or light meal.
- Serve with a side of roasted vegetables.
- Serve with a crisp white wine or dry cider.
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Region: French