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Brush the edge generously with egg yolk. Turn this edge inwards by rolling it and press lightly to fix it in this position.
Preheat the oven to th. 7 (210 °C).
Roll out the scraps of dough and cut out leaf and flower patterns.
Press regularly all around the dough with the tines of a fork to form notches.
Brush the entire surface of the pâté with egg yolk. Arrange the dough patterns and press lightly to make them adhere well. Coat them with egg yolk.
Make a chimney in the center, and reinforce it with a small roll of strong cardboard, covered with aluminum foil.
Put in the oven for 40 min on the oiled baking sheet.
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