Hearty Pate with Minced Meat

For the savory pâté with mince, first defrost puff pastry. Rinse the cucumber, cut in half lengthwise, remove the seeds and grate finely. Mix with a little salt and pull through. Clean, rinse and finely dice bell bell pepper. Peel and finely dice onions.

Knead together minced meat, bread crumbs, 2 eggs and kitchen herbs. Squeeze cucumber. Knead into the mince with the peppers and onions. Season with pepper, paprika, salt and mustard.

Place dough sheets on top of each other. Roll out on floured surface to a circle (about 34 cm in diameter). Place dough in a cake springform pan (26 cm diameter) lined on the bottom. Firmly press a rim about 4 cm high. Pour in the filling. Bake in a heated oven (electric oven: 200 °C , gas oven: level 3) for about 50 minutes.

Hard boil remaining eggs. Rinse with cold water, remove shell and cut into slices. Cover pâté with egg slices. Rinse cress and cut from the bed with scissors. Garnish the savory pate with minced meat with the cress and paradeis pulp.

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