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Butter Pastry Patties "Tivoli"

4 servings

Ingredients

• 150 g Flour
• 150 g butter (or margarine)
• Vinegar (nach Bedarf)
• 1 Stk Egg yolk
• 1 Prise Salt
• 1 Stk Egg (for glazing, beaten)
• Chicken liver (roasted) (nach Bedarf)
• 3 Stk mushrooms
• 100 g ham
• 100 g Tongue (cooked)
• 40 g butter (melted)
• 1 TL Tomato paste
• Flour (for filling) (nach Bedarf)
• Red wine (nach Bedarf)
• Sugar snap peas (nach Bedarf)
• Parsley (chopped) (nach Bedarf)

Instructions

1. Make a butter dough from 150 g flour, 150 g butter (or margarine), a little vinegar, one egg yolk and a pinch of salt.
2. After the final resting period, roll out 2 mm thin and cut out discs with 5–6 cm diameter.
3. Use half the discs as pastry bases; with a smaller cutter, form 1 cm wide rings from the other half.
4. Brush everything with beaten egg, place the rings on the bases and bake together with the cut-out middle pieces (lids) until golden.
5. Fill the patties while still hot with the filling, place some pieces of fried chicken liver on the side and top with the lids.
6. Filling: Cut 3 prepared mushrooms and 100 g each of ham and tongue into fine strips and toss in 40 g melted butter.
7. Sauté a teaspoon of tomato paste and a little flour, pour in a splash of red wine.
8. Add small sugar peas and chopped parsley.

Based on a cookbook by Hans Hofer (1964), adapted with AI.