Spicy Pate with Pistachios

Preheat oven to 200 degrees.

For the filling, peel and grate apples. Peel pistachios. Finely chop basil. Peel and finely chop garlic.

Mix mince, pistachios, apple, basil and garlic in a large bowl and season with salt, pepper and aromatics. Refrigerate.

For the coating, mix flour and salt in a large bowl.

Bring butter to a boil with 80 ml water in a small saucepan. Pour into flour mixture. Stir in beaten egg and mix until smooth. Grease 4 ramekins.

Set aside one third of the dough and divide the rest into four parts. Roll them out into circles and line the bottom and sides of the molds with them. There should be some dough overhanging the edge. Divide the filling between the molds and press down firmly. Make a small mound in the center, as the filling will shrink during baking.

Roll out 4 round lids from the set aside dough and cut them out. Moisten edges of dough with a little water and place lids on top. Press edges together and press down with a fork. Poke a small hole in the center.

Mix yolks and whipping cream in a cup and brush the pies with it.

Bake for 25-30 minutes until golden brown. Remove the pies from the oven.

Serve warm or cold, for example as picnic snacks, with salad.

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