Minced meat pâté with mushrooms

Preparation time (without cooling time):

Pin it

Ingredients for 12 persons:

For the dough:

  • 375 g flour
  • 180 g cold butter, in small pieces
  • 2 egg yolks (medium)
  • a good ½ teaspoon of salt
  • 3 tablespoons of cold water

For the stuffing:

  • 1 stale roll
  • 1 Spanish onion
  • 1 small apple
  • 150 g champignons (button mushrooms)
  • 3 tablespoons of oil
  • 1 bunch of parsley
  • 1 bunch of chives
  • 100 g boiled ham
  • 100 g raw ham
  • 500 g minced beef
  • 1 egg (medium)
  • 3 tablespoons of brandy
  • salt, pepper ground from the mill
  • a pinch of nutmeg


  • Oil for the baking pan
  • 8 sheets of white gelatine (alternatively 12 g powdered gelatine)
  • 375 ml clear broth (instant)
  • 2 tablespoons of sherry, dry


  1. Knead together all ingredients for the dough until smooth. Wrap dough in foil and put in the refrigerator for approx. 30 minutes.
  2. For the stuffing soak the roll in water and later squeeze out the water thoroughly. Peel the onion and cut into quarters. Wash the apple, cut into quarters and remove the core. Cut the apple into large pieces. Clean the mushrooms and cut into small pieces.
  3. Heat oil in a pan and fry the mushrooms in the hot oil briefly. Take them out and let them cool off. Wash the herbs, shake them dry and cut them into fine pieces. Cut both kinds of ham into cubes. Put the minced meat, onions and pieces of apple as well as the moist roll through the fine mincer disc twice. Add the egg and brandy and season with salt, pepper and nutmeg. Mix everything together to form a homogeneous stuffing. Add mushrooms, herbs and ham. Season to taste again.
  4. Preheat the oven to 180°C (with circulating air 160°C, gas mark 2-3). Grease a square baking pan with oil.
  5. Roll out the dough on a surface sprinkled with flour to a thickness of 2-3 mm. Cut strips of dough for the baking pan (bottom, sides and top) and line the baking pan with the dough. Press the edges firmly together.
  6. Put the stuffing in the baking pan, smooth the surface and cover with the top strip of dough. Press the edges of the dough firmly together. Punch holes in the top of the dough to let the steam escape. Bake the pâté in the oven for 1 ½ - 1 ¾ hours.
  7. Pour off surplus fat. Let the pâté cool off at room temperature.
  8. Soak gelatine in cold water for 5 minutes (alternatively prepare powdered gelatine according to instructions). Heat up broth. Press out water from gelatine and dissolve in the broth. Stir in the sherry. Carefully pour the broth through the holes in the top of the dough. Put it in the refrigerator to get solid for 3-4 hours.



Bake leftover dough sprinkled with grated cheese (e.g. Gouda, Emmentaler or Gruyere) as biscuits.

Nutritional values per person approx.:

  • Calories: 393
  • Joules: 1645
  • Protein: 17.1 g
  • Fat: 24.1 g
  • Carbohydrates: 27 g