I didn't have pate. I didn't have chicken or mushroom but I did have onion. It was time to veer away from the traditional. I sauted onions until caramalised, then pureed it with some fresh bread, added a tsp of pesto sauce and coated the slightly cooked bonfile in it before wrapping it up in pastry.
Tip: Beaten egg onto the pastry before the coating of pate or whatever you decide (i.e. the onion pate) again spread more beaten egg over this before adding the meat. Once wrap use the same beaten egg to glaze the pastry before resting in the fridge for half and hour and then roasting.
The egg on the interior will stop the pate coming away from the meat and the pastry.
Asparagus is out and these were delicious. I snapped off the bottom part allowing the asparagus to let me know it's best breaking point. These discarded pieces can be used in soup (I hate waste). The rest I cooked al dente and added a balsamic/olive oil dressing with crushed sea salt and black pepper. Needs to be simple for this king of vegetables.
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