Peel the potatoes, grate them in the food processor, press immediately in a clean cloth to extract as much starch as possible.
In a salad bowl, add the garlic, onion, parsley, flour, eggs, water, oil, grated potatoes, season with salt and pepper, mix well.
In the salad bowl, mix the garlic, onion, parsley, flour, eggs, water, oil and grated potatoes. Season with salt and pepper.
Set aside the fat from the pâté and the jelly for the cooking. In a 24-cm frying pan, melt a little of the pâté fat on a medium heat.
Pour half of the grated potato mixture into the pan, flatten to form a galette or pancake shape.
When the first side has cooked to a golden brown, flip it over and cook the other side.
Keep an eye on the cooking: the galette should be nicely browned but not burned.
Spread the rest of the fat and jelly in a 24-cm pie dish.
In the base of the dish, place the potato galette, cooked side up; cover with thin slices of pâté arranged in a circle and then cover with the second galette.
Bake in the oven at 180°C (th. 6) for 7 minutes.
Slide onto a serving dish.
Product used
Tip
Pour poêler des tranches (ou des dés) de Pâté Hénaff, nous recommandons de le mettre au frigo avant utilisation. Le Pâté Hénaff se tranche avec un couteau de boucherie (pas à dents).
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