FRIJE

Instructions

• 1.   Dough preparation:
  Put water, flour, butter, and salt in the Thermomix bowl and knead for 3 minutes on dough mode (or mix).
  Set aside in the refrigerator.
• 2.   Pâté preparation:
  Preheat the oven to 180°C (350°F).
  Put the parsley in the bowl and blend for 3 seconds / speed 8.
  Scrape down the sides of the bowl with a spatula to gather everything at the bottom.
• 3.   Cut the meat into coarse 2 cm (0.8 inch) cubes. Add the meat in batches and blend for 10 seconds / speed 7 each time, scraping the sides of the bowl with a spatula if necessary.
  Add the salt, pepper, cognac, and mushrooms, and mix in reverse direction for 50 seconds / <-> / speed 3.
• 4.   Roll out 3/4 of the dough and line a loaf pan with parchment paper, allowing the dough to extend at least 1cm (0.4 inch) and pressing it firmly into the corners of the pan.
  Be careful not to pierce the dough.
• 5.   Lay the bacon slice on the bottom of the pan, add the pâté, press it down, fold the edges of the dough over the pâté, and then cover with the remaining 1/4 of the dough.
  Brush the dough with beaten egg using a brush.
  Create 2 chimneys with parchment paper and bake for 1 hour and 15 minutes at 180°C (350°F).
• 6.   Allow the pâté to cool completely before pouring the reconstituted jelly through the chimneys, following the instructions on the package.
• 7.   Chill for several hours before gently removing from the pan.