Meat Pie with Nuts

For the meat pie with nuts, a meat thermometer is required, the core temperature must then be between 60-65 °C.

Roast the chopped hazelnuts in a pan without adding any fat and let them cool down. Briefly sauté the finely chopped garlic in a little butter. Put the beef mince in a bowl, add the egg. Mix in flour, salt and pepper.

Chop the chicken liver and thyme very finely. Add to the mince together with the whisky and knead until homogeneous.

Line a large or 2 small pie molds with plastic wrap and pour in the pie mixture, pressing it down well. Place the molds in the center of the oven at 110 °C, the cling film can only be heated to a maximum of 120 °C, bake for about 2 hours. The core temperature of the pâté must be 65 °C.

Then let the pâté cool down. Cover the surface of the pâté with cling film and weigh it down with a weight of 1-2 kilos, for example with milk packets. Put it in the refrigerator and let it rest for at least 12 hours.

The next day prepare the jelly. To do this, cut the peppers into small pieces and remove the seeds. Put the cranberry juice in a pot with the jelling sugar, add small pieces of pepperoni and allspice and bring to a boil. Simmer well for about 4 minutes.

Take the pâté out of the refrigerator, remove the top foil, fill it up with the jelly and put it in the refrigerator again for about 4 hours.

The meat pas

Preparation Tip:

The meat pie with nuts goes very well with Vogerl arugula salad with cranberries and fresh baguette.

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