Paté Chaud (Stacey’s Version) 🥐 · Breakthrough Body Blueprint

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Paté Chaud (Stacey’s Version) 🥐

Family get-together kind of day 🥰

Learned how to make turkey ground puff pastry from my sister and it turned into more than just cooking.

Meaningful quality time, laughs in the kitchen, sharing recipes, and just being present with family. These moments fill the heart differently. Grateful for days like this 🤍🥐

Servings: 48

Ingredients

Ground turkey (90/10) 447 gr
French pork liver pâté 266 gr
Eggs x 2
Cornstarch 1 tbsp
Chicken bouillon (dry) 2 tsp
Liquid seasoning (Knorr) soy sauce 30 ml
Granulated garlic 4 tsp
Black pepper 1 tsp
Organic cane sugar 1 tbsp
Puff pastry sheets 1970 gr (Pepperidge Farm x 5 boxes)

Instructions

Prepare the filling:In a large bowl, add all ingredients except the puff pastry. Mix well until fully combined.
Prepare the pastry:Cut each puff pastry sheet into 6 equal pieces. Place them on a baking tray (non-powdered side up).
Fill:Add about 1 tablespoon of meat mixture onto the center of each pastry piece.
Seal:Fold the pastry over the filling. Use a fork to press and seal the edges.
Vent:Use a fork to poke two small holes on top of each pastry to allow steam to escape
Bake:Bake at 325°F for 30 minutes.Check for doneness.
Golden finish (optional):If you want a more golden crust, bake an additional 7 minutes.
Enjoy!Let cool slightly and enjoy warm.