Vegetable: Vegetable Pate

posted by Polar Bear 08-31-101 12:10 PM

Vegetable Pate

1 batch Sour Cream Pastry (below)
4 T butter
1 large onion
3 clove garlic (minced)
10 oz broccoli (fresh or frozen)
10 oz cauliflower (fresh or frozen)
10 oz carrots (fresh or frozen)
6 large eggs (divided)
1 t salt (divided)
1/2 t black pepper (divided)
3 T tapioca flour (or cornstarch) (divided)

Prepare pastry dough, wrap with plastic film and chill, preferably overnight.

Chop onion and saute in butter until very tender, about 15 minutes; add garlic and saute another minute; let cool. Steam vegetables in microwave or on stove until very tender; drain and let cool.

Set aside about one-sixth the pastry; roll out remainder and fit into a 5 by 9 inch (2 qt) loaf pan; trim edges. Spray or brush with cooking oil.

Puree broccoli with 2 eggs, 1/3 the onion mixture, 1/3 the salt and pepper and 1 T tapioca flour. Layer into loaf pan, spreading evenly. Repeat with cauliflower and carrot.

Roll out reserved dough and place over carrot layer. Brush border with water. Fold down dough from sides of pan, forming into something like a wrapped brick.

Bake in 375 degree oven until golden brown, 1-1/4 to 1-1/2 hours. Chill well. Serve sliced, with crackers or thinly-sliced bread.

VARIATIONS: Other vegetables (spinach, brussels sprouts, zucchini, asparagus, green beans or peas; potatoes, mushrooms, parsnips, onions, leeks or turnips; and beets, roasted peppers, corn or yellow squash; etc.) may be substituted, but try to maintain the balance of colors and textures.

SOUR CREAM PASTRY: Combine 1-3/4 c flour, 1/2 t baking powder and 1/4 t salt; blend in 4 T butter to the texture of cornmeal. Beat 1 lg egg and pulse into flour mixture with 1/2 c sour cream. Knead 10 to 12 strokes by hand. Wrap with plastic film and chill at least one hour.

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