Hot chicken mince pate

1 serving


Soak goose cookies for 6 hours in warm milk, then remove, pepper with chopped thin strips of speck (50 g) and sardines cut into small pieces without large bones, put in a bowl, pour hot vegetable oil and lemon juice, cover and let stand for 2 hours. Meanwhile, prepare minced meat Grease the thick sliding form with vegetable oil. Roll the dough into a layer about 5 mm thick, put it in the refrigerator for 15 - 20 minutes, then put the prepared mold on the inside without pulling it so that it does not break, slightly press it to the walls and cut off the excess exactly along the edge of the mold. Coat the dough with a quarter cup of sour cream and sprinkle with grated cheese. Put half the mince on the bottom of the tin, then the goose cookies, pour the oil with the lemon juice in which they lay, pour over half a glass of sour cream and put the rest of the mince. Top with the remaining speck, cut into strips, close tightly with a lid of the same dough, make a hole in the lid and put the tin in the preheated oven. After the pate boils, lower the heat and bake for another 15 minutes. Serving, remove the tin, cut off the dough lid, remove the top layer of speck and cover with the dough again.