Ingredients with Measurements:
-1 lb. ground pork sausage
-1/2 cup diced onion
-1/4 cup diced celery
-2 cloves garlic, minced
-1/4 cup chopped fresh parsley
-1 teaspoon dried thyme
-1 teaspoon dried oregano
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper
-1/2 cup chicken broth
-1/2 cup white wine
-1/2 cup heavy cream
-1/2 cup grated Parmesan cheese
-2 tablespoons butter
-1 sheet puff pastry, thawed
Special Equipment Needed:
-Skillet
-Mixing bowl
-Rolling pin
-Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large skillet over medium heat, cook the sausage, onion, celery, and garlic until the sausage is cooked through and the vegetables are softened, about 10 minutes.
3. Add the parsley, thyme, oregano, salt, and pepper and cook for an additional 2 minutes.
4. Add the chicken broth, white wine, and cream and bring to a simmer. Simmer for 5 minutes.
5. Remove from heat and stir in the Parmesan cheese and butter.
6. On a lightly floured surface, roll out the puff pastry to a 12-inch square.
7. Place the puff pastry on a baking sheet.
8. Spread the sausage mixture evenly over the puff pastry, leaving a 1-inch border.
9. Fold the edges of the puff pastry over the filling, crimping the edges to seal.
10. Bake for 25 minutes, or until the pastry is golden brown.
Time:
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 437
Fat: 33 g
Carbohydrates: 11 g
Protein: 19 g
Substitutions for Ingredients
-Ground pork sausage can be substituted with ground beef or ground turkey.
-Celery can be substituted with diced bell pepper.
-Parsley can be substituted with chopped fresh basil or oregano.
-Thyme can be substituted with rosemary or sage.
-Heavy cream can be substituted with half-and-half or evaporated milk.
-Parmesan cheese can be substituted with grated Gruyere or Cheddar cheese.
Variations:
-Add 1/2 cup of diced mushrooms to the sausage mixture for added flavor.
-Substitute the puff pastry with a store-bought pie crust for a more traditional pâté chaud.
-Add 1/2 cup of cooked bacon to the sausage mixture for a smoky flavor.
Tips and Tricks:
-Be sure to cook the sausage and vegetables until they are completely cooked through before adding the liquids.
-Be sure to seal the edges of the puff pastry tightly to ensure that the filling does not leak out during baking.
-If the puff pastry is not golden brown after 25 minutes, increase the oven temperature to 400°F and bake for an additional 5 minutes.
Storage Instructions:
The pâté chaud can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pâté chaud can be reheated in a 350°F oven for 10 minutes, or until heated through.
Presentation Ideas:
The pâté chaud can be served on a platter with a side of roasted vegetables or a salad.
Garnishes:
The pâté chaud can be garnished with fresh herbs such as parsley, thyme, or oregano.
Pairings:
The pâté chaud pairs well with a light white wine such as a Sauvignon Blanc or a Pinot Grigio.
Suggested Side Dishes:
The pâté chaud can be served with roasted potatoes, a green salad, or a side of steamed vegetables.
Troubleshooting Advice:
-If the puff pastry is not golden brown after 25 minutes, increase the oven temperature to 400°F and bake for an additional 5 minutes.
-If the puff pastry is browning too quickly, cover the edges with aluminum foil to prevent over-browning.
Food Safety Advice:
Be sure to cook the sausage and vegetables completely before adding the liquids to ensure that the pâté chaud is cooked through.
Food History:
Pâté chaud is a traditional French dish that dates back to the 18th century. The dish was originally made with a variety of meats and vegetables, but has since evolved to include a variety of ingredients.
Flavor Profiles:
The pâté chaud has a savory flavor with hints of herbs and spices. The sausage and vegetables provide a rich, meaty flavor, while the Parmesan cheese adds a nutty, salty flavor.
Serving Suggestions:
The pâté chaud can be served as an appetizer, a main course, or as a side dish.
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Region: French