Spanish pate with smoked ham

Ingredients for Spanish pate with smoked ham

Instructions for Spanish pate with smoked ham

To prepare the Spanish pate with smoked ham recipe, please follow these instructions:

Remove coarse stalk and rinse spinach. Steam it for a few minutes. Let it drip into a sieve.

Cool the spinach, chop it roughly and spice it with salt and sugar. If frozen spinach is used, it must be thawed and pressed free of moisture before it is steamed and used as the fresh spinach.

Cut the crust off the bread. Pour the milk over and leave for 10 minutes. Cut 3/4 of the pepper in the tern and season them 3-4 minutes in the oil. Cool.

Stir chopped pork with salt. Mash the bread to a uniform paste and stir it in the meat with chopped onion, pepper and egg. Divide the dough into 3 servings and put one serving into a form of baking paper.

Stir the next serving with spinach, pepper, flour and ham and put it in the mold. Place the last serving dad at the top. Fold the baking paper over the feather. Place the mold in the middle of a cold oven. Turn on the oven at 175 degrees and behind the pâté for approx. 50 minutes until completed.

Feel a pinch. The meat juice must be ready. Serve the paté lun or cold cut into slices. Decorate the pate with 1/4 pepper cut into thin strips.