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Another new recipe this Easter was a case of necessity not choice. I had planned to have a roast chicken with all the trimmings for dinner on Easter Sunday but when I got home form work on Saturday it was to discover my husband was roasting chicken thighs and vegetables for dinner.

We couldn’t have the same dinner two nights in a row so I would need to think of something else. And it would need to be made from the supplies to hand since the supermarkets would be closed on Easter Sunday. I had made some pate on Friday which hadn’t been started so wondered what I could do with that. Beef Wellington sprang to mind but I didn’t have the necessary cut of beef in the freezer. I did however have some schnitzel and wondered if I could wrap slices of pate in the schnitzel and then in pastry. So that is what I did and I was very pleased with the result. Here is the recipe – you can substitute bought pate if you don’t want to make your own.

                                  Garlic & Rosemary Pate
 500 g            lambs liver
   1                   small onion, quartered
   2                  clove garlic, crushed
 500 g           pork or beef sausage meat
   2                   eggs, lightly beaten
   2      Tbs      finely chopped fresh rosemary
   1      tsp       salt
                        black pepper
   4                  streaky bacon rashers, rind removed

1. Preheat the oven to 180C.
2.  Trim the liver and cut into cubes. Put into a food processor with the onion and garlic and process till finely minced.
3. Add the sausage meat, egg, parsley salt and pepper.
4. Oil a loaf tin and line the base with three of the bacon rashers. Fill with the pate and cover with the other rashers. Seal with buttered greaseproof paper and foil.
5. Stand in a baking tin filled with enough hot water to come ½ way up sides of the tin. Cook in centre of the oven for 1.5 hours. Cover with fresh buttered paper, place a weight on top and leave overnight.


2 1/2  cups  flour
2 tsp              baking powder
250 g            butter
1/2 cup        milk
1 tsp              cider vinegar

1. Put the dry ingredients in the food processor and combine briefly.
2. Add the cubed butter and pulse till the butter is cut into small pieces.
3. Add the vinegar to the milk then pour most of it into the food processor whilst pushing the pulse button. Add the rest of the milk if needed.
4. Turn onto the bench and press together then cover and leave to rest in the fridge.

Beef Wellington

                                      Individual Beef Wellingtons

   6                    schnitzels
   6      slices        pate

1. Preheat the oven to 200C
2. Use a steak hammer to pound the schnitzels.
3. Place a slice of pate on each schnitzel and fold the schnitzel over it to make a parcel.
4. Roll out half of the pastry until it is a rectangle as long as 3 1/2 of the schnitzel parcels and as wide as 2 1/2 of the parcels. Place 3 of the parcels equidistant  along the long edge of the pastry but about 1/2  cm in from the edge. Brush the pastry around each parcel with water.
5. Fold the pastry in half to enclose the parcels. Press the pastry together around each parcel and then cut the parcels apart.
6. Repeat with the rest of the dough and schnitzel parcels. Brush the parcels with beaten egg and bake for 10 minutes at 200C then 15 minutes at 180C.

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