Vegetable Pate

For the vegetable pate, first prepare the dough.

For the dough, knead the flour with the lard 1 egg and 1/2 tsp salt until smooth, then chill for 1 hour.

For the filling, mix water with vinegar in a bowl. Peel the salsify, cut them into 4 cm pieces and immediately put them into the vinegar water so that they keep their nice light color.

Peel the potatoes and cut them into cubes. Put both together in a pot of salted water and cook until done in about 20 minutes.

Then drain them and let them steam out, then mash them. Let the whole mass cool down. Peel, clean and finely dice the carrots and the leek.

Melt 2 tablespoons of butter in a saucepan, add the carrot and leek with a pinch of salt and 2-4 tablespoons of water and steam for 3 minutes. Drain the vegetables and let them drain.

Finely grate the cheese, finely grind the porcini mushrooms with a magic wand. Mix the vegetable puree and cornstarch with 4 eggs until smooth.

Fold the cheese, carrots and leeks with the mushroom powder into the puree, add the thyme leaves. Season the mixture with pepper and salt. Preheat the oven to 180 °C.

Dust a greased loaf pan with flour. Take 2/3 of the dough and roll out 2-3 mm on a floured work surface.

Cut rectangles from the dough to fit the bottom and sides of the loaf pan. Line the mold with the dough rectangles, pour in the puree mixture and smooth it out.

From the remaining

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