Vegetable egg pâté
Ingredients
- 4 medium British Lion eggs, hard boiled and halved
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2 medium British Lion eggs, beaten
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12oz/350g cooked drained spinach a little ground nutmeg
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Salt and freshly ground black pepper
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12oz/350g cooked mashed potato
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12oz/50g grated cheddar cheese
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12oz/350g cooked carrot purée
Preparation time: 15 mins, cooking time: 60 mins, serves: 10.
Need a starter for a dinner party or other catering every, then this recipe for vegetable pâté is perfect.
Method
- Line and grease a 1 ½ lb/800g loaf tin.
- Mix the spinach with the nutmeg, seasoning and one of the beaten eggs. Spoon mixture into the base of the prepared tin and smooth with a palette knife.
- Mix another egg with the potato and cheese and season.
- Place a thin layer of potato mixture on the spinach and place the hard boiled eggs halves on top. Cover with remaining potato mixture.
- Mix the carrot with the last beaten egg. Mix in the seasoning and smooth over the top. Cover over with greased foil.
- Bake in a preheated oven in a bain-marie at Gas Mark 4, 180C, 350F for 50-60 minutes or until set and firm. Leave to cool before placing in the refrigerator overnight, serve in slices.
NB When a recipe requires raw eggs, we recommend using a pasteurised British Lion egg product