Eating pates might sound easy and maybe silly to some of you. First thing we think when get a pate tin or tube? Spread it on bread or cracker and that’s it! But pates can be use in many other ways, including as an ingredient of a recipe.
For JANUARY edition of Vegan Package Swap, we’ve teamed up with Grano Vita to giveaway this amazing gift package to one lucky swapper in the UK and we were sent two pate tins to review. I could have eaten both of them just using them as spreads but I decided to use them in two recipes done during the holidays and they are totally tasty, flexible and a great option in pates!
For a chance to win Grano Vita Package all you have to do is to JOIN THE SWAP (login in the website until tomorrow, January 5th and click on the link “join the swap”) and be an UK resident. Winner will be contacted on the 8th of January.
Double your chance to win! By joining JANUARY edition as a SUPER SWAPPER you will have twice the entries for this giveaway!!
The first one are these really easy to prepare – yet delicious – trays. They make amazing starters and also decorate your table. They are very common in Italy and I usually get them when visiting my mother-in-law during celebrations. For these ones I used:
There’s no reason to have a recipe in this case. You just spread the pates and add the other ingredients in the way you prefer on square (or triangle) sliced bread! Other great foods to go on the trays are artichokes, black olives, asparagus, vegan cheese and “ham”.
The second recipe is this “Spinach Mushroom Puffy Pastry Roll”. I made it other times but, to be honest, this time I got the WOW factor on it thanks to Grano Vita Organic Peppercorn pate. The filling is already very taste but the final result using the page is something else!
Spinach Mushroom Puffy Pastry Roll
– 1 box of mushrooms (6 or 7 big ones or 10 to 12 smaller ones);
– 1 bag of fresh spinach (400 to 500g)
– 5 to 6 cherry tomatoes
– 1 tin Grano Vita Organic Peppercorn pate
– 1 puffy pastry dough (I used Jus Rol)
– Olive oil
Preheat oven to 220ºC (200ºC for fan assisted ovens).
For the filling: chop the mushrooms, spinach and cherry tomatoes. Heat a good amount of olive oil on a fry pan (3 to 4 tablespoon) and add all chopped ingredients. Add salt to taste. Let it fry, stirring it, from 5 to 7 minutes. Set aside.
Unroll pastry sheet and place it on a lined baking sheet. With a tablespoon spread the whole tin of peppercorn pate on it. Add the filling slowly and spread it over the pastry sheet, avoiding the remain liquid of it. Carefully roll the pastry sheet from the bottom to the top, using your hands.
Bake it for 12/15 minutes or until pastry is golden. Enjoy it warm!