occasions My grandma would marinate the meat and bring it to the village baker to wrap in puff pastry and bake in his big oven I loved that delicious puff pastry filled with the warm, juicy meat filling Little did I know then that years later I would be making pâté chaud by the hundreds when I worked for a caterer in Strasbourg When you make this pie, take care to roll out the puff pastry dough sufficiently so that you will have a wide edge on the sides and at both ends to wrap the meat If the meat isn’t carefully wrapped, the juices will escape during baking and your puff pastry will become soggy Serve the pâté chaud hot or warm with a simple green salad and a good bottle of Alsatian Riesling BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights Equipment for Puff Pastry 1 large chef’s knife 1 large mixing bowl Plastic wrap 1 large silpat 1 rolling pin 1 sheet pan lined with parchment paper 1 rubber spatula 1 colander 1 pastry brush 1 cookie cutter or paring knife Parchment paper >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS ... take care to roll out the puff pastry dough sufficiently so that you will have a wide edge on the sides and at both ends to wrap the meat If the meat isn’t carefully wrapped, the juices will escape during... baking and your puff pastry will become soggy Serve the pâté chaud hot or warm with a simple green salad and a good bottle of Alsatian Riesling BEFORE YOU BEGIN >> Get out the following equipment and allow all of the. .. >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights Equipment for Puff Pastry 1 large chef’s knife 1 large mixing bowl