For
4 personnes
Préparation
30 minutes
Cooking
20 minutes
INGREDIENTS
For the dough:
- 125 g of butter
- 300 g of flour
- 1 egg + 1 yolk
- 30 cl of water
- A pinch of salt
For the stuffing:
- 2 pots of tuna pâtés
- 200 g of fresh salicornia
- 50 g of nuts
PREPARATION
Make the dough:
- In a bowl, pour the flour, salt and softened butter and beat at low speed until the mixture is sanded. Add the egg and water, then mix at medium speed. When the mixture forms a homogeneous dough, refrigerate for 30 min.
- Roll out your dough to obtain a rectangle about 3 mm thick.
- In a cake pan put your dough on all sides and shape it to fit the shape of the mold, keep some to close the crust.
Make the filling:
- Cook a few minutes in a large volume of water brought to a boil.
- Drain and rinse and chop finely with a knife.
- In a bowl, mash the Pâté des Thoniers with a fork.
The assembly:
- Take half of the Pâté des Thoniers and place it in the bottom of your mold, pack it evenly.
- With half of the salicornia, make a second layer, packing it well too.
- Repeat the operation to obtain 4 layers.
- Arrange the chopped nuts on the last layer.
- Cover with a rectangle of dough by pinching the outline to seal the two pasta together and then make a hole in the center to evacuate excess moisture.
- Using a brush, coat the top with the egg yolk before baking at 180°C for 20 min.
Enjoy it as an aperitif or as an appetizer !
