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Frühlingspastete
Ca. 15 Stücke / pro Portion 1239 kJ / 296 kcal, E 17 g, F 20 g, KH 12 g
Zubereitungszeit: 105–115 Minuten
Zutaten:
300 g TK-Blätterteig
1 rote Paprikaschote
1 gelbe Paprikaschote
3 Frühlingszwiebeln
1 kg Hackfleisch
1 Knoblauchzehe, fein gehackt
100 g Paniermehl
2 Eier
Salz
Pfeffer, frisch gemahlen
Paprikapulver
2 TL mittelscharfer Senf
Zum Bestreichen:
1 Eigelb
Wasser
Für die Dampfstöße: ca. 150 ml Wasser
Zubereitung:
1. Blätterteig auftauen lassen. Paprika
-
schoten in kleine Würfel schneiden.
Frühlingszwiebeln in Ringe schneiden.
2. Hackfleisch mit Gemüse, Knoblauch,
Paniermehl, Eiern, Gewürzen und Senf
vermischen.
3. Eine Kastenform (ca. 30 x 13 cm) fet
-
ten und mit Backpapier auslegen. Blät
-
terteig ausrollen (ca. 45 x 50 cm). Die
Form damit auslegen, so dass an den
Seiten ungefähr gleich viel Teig über
-
hängt. Hackfleischmasse einfüllen und
fest andrücken. Die Pastete mit dem
überhängenden Teig verschließen. Da
-
bei die unteren Teigränder mit Wasser
bestreichen und fest drücken.
4. Aus dem Teigdeckel mit einem Mes
-
ser3ca.3x3cmgroße Rauten aus
-
schneiden. Die Oberseite der Pastete
mit dem restlichen Teig nach Wunsch
verzieren.
5. Eigelb mit etwas Wasser verquirlen,
den Blätterteig damit bestreichen und
die Pastete garen.
Einstellung:
Betriebsart: Klimagaren d
Temperatur: 180–200 °C
Einschubebene: 2. v. unten
Backzeit: 60–70 Minuten
Dampfstöße: 2
Zeitpunkt der Dampfstöße:
nach 25 Minuten
nach weiteren 15 Minuten
Rezepte
62
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