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Tourte de printemps
Temps de préparation : 105 à 115 minutes
Environ 15 parts
Ingrédients
300 g de pâte feuilletée
1 poivron rouge
1 poivron jaune
3 oignons nouveaux
1 kg de viande hachée
1 gousse d'ail finement hachée
100 g de chapelure
2 œufs
Sel
Poivre fraîchement moulu
Paprika
2 cuil. à café de moutarde peu forte
Dorure
1 jaune d'œuf
Eau
Préparation
Couper les poivrons en petits dés et les
oignons de printemps en rondelles.
Mélanger la viande hachée avec les lé
-
gumes, l'ail, la chapelure, les œufs, les
épices et la moutarde.
Graisser un moule rectangulaire (env.
30 CM et le tapisser de papier sulfurisé.
Etaler la pâte feuilletée (env. 45x50cm).
Chemiser le moule avec la pâte feuil
-
letée, de manière à qu'une longueur à
peu près équivalente déborde sur les
grands côtés. Verser la viande pré
-
parée et bien la tasser. Refermer la ter
-
rine en repliant la pâte. Mouiller les
bords de pâte avec un peu d'eau et les
pincer.
Prélever environ 3 losanges de pâte de
3x3 cm dans la croûte de la terrine. Dé
-
corer la face supérieure du pâté avec.
Battre le jaune d'œuf avec un peu
d'eau, badigeonner la pâte de ce mé
-
lange et cuire la terrine.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va-
peur
2
Température 180–200 °C
Quantité d’eau env. 200 ml
Niveau 2
1ère diffusion de
vapeur
20 minutes après le
début du program-
me de cuisson
2e diffusion de
vapeur
après un intervalle
de 15 minutes
Temps de cuis
-
son
55-65 minutes
Recettes
166
166


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