Ham and Roast Pâté

Peel and chop onions and garlic clove, parsley and basil. Sauté everything in a coated pan in the warmed butter for two to three minutes. Cool slightly.

Place sausage meat and crème fraîche in a large enough bowl. Add the onion mixture and mix well.

Spread the first roll of puff pastry on a baking sheet together with the parchment paper. Overlap lengthwise with four slices of ham. Evenly spread half of the bread on top, leaving a border around it. Cover with remaining ham and again spread with sausage meat. Fold up any overhanging ham as an edge.

Place the second roll of dough over the ham and sausage meat mixture. Press the edges well smooth, cut back to about 2 cm wide, then roll up tightly against the inside and press firmly with a fork. Stir the egg yolk and cream together and brush the pâté with it.

Meanwhile, bake the pâté on the lowest rack of the oven heated to 200 °C for about thirty minutes.

Tip: Use your favorite ham – then your dish tastes twice as good!

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