Pâté en croûte
A flaky goodness resulting from careful baking, a delicate process of folding and filling the dough, yielding a pâté that everyone will sure to love.
This Pâté is made with love, worthy in every step in baking of homemade pastry dough, filled with pâté richness and a little jelly in the middle.
Pâté en croûte is best served and consumed cold as an entrée, an appetizer or a meal on-the-go, as a starter with green salad or pickles on the side. It can also be served in a buffet, simply put the whole pâté or slices on a serving platter.
Simply defrost, and it would be ready-to-eat.
Remove from pack 5-10 minutes before serving.
Thaw for 20 minutes. Remove the pack and place in a pre-heated oven 180°C (410 ° F) for half an hour. Cover with aluminum foil on the last 15 minutes at 180 ° C (356 ° F)
for a traditional oven.
Frozen, packed by 450 g