Lamb Fillet Pie with Spinach Filling and Gratinated Potatoes

Pate

1. Briefly fry the lamb fillets in hot oil on all sides. Then put in a cool place. Season with salt and pepper. Mix the veal liver sausage with the clarified butter and the cognac and season to taste. Drain the spinach and sauté dry in the garlic butter. Let cool and season. Mix the spinach and liver butter together. Roll out the puff pastry into two sheets measuring 12-20 cm. The 1st plate should be a little bigger (lid). One plate is now approx. 1 cm thick and coated with the liver paste, leaving the edge free (approx. 2 cm).
2. Place two lamb fillets on top and brush them with liver and spinach puree. Now put two lamb fillets on top and brush with the remaining liver and spinach puree. Brush the edge of the pastry with the egg yolk and cream mixture, place the second sheet of pastry on top and lightly press the edges. Cut out two chimneys, decorate with the remaining dough, brush with the egg yolk and cream mixture and bake in the oven at approx. 250 degrees for 10 minutes. Then bake for another 10 minutes at 220 degrees. After baking, let the pie rest in a warm place for 10 minutes.

Potatoes

1. To prepare the classic potato gratin, first the potatoes are peeled and cut into fine slices (or cucumber slicer). The slices are then placed in the greased baking dish and layered like roof tiles. So that the potato gratin recipe doesn’t taste too bland, the potatoes should already be seasoned with salt, pepper and nutmeg.
2. For the gratin sauce, stir the milk and cream together and pour them over the potato slices. A clove of garlic can also be pressed in for the seasoning. If the potato gratin has been prepared in the classic way, it can now be sprinkled with cheese. A slightly spicy cheese can be used here to give the potato gratin a special taste.
3. In the meantime, the oven should be preheated. With a convection oven, a temperature of 180 degrees is sufficient, with top and bottom heat the oven should be preheated to 200 degrees. Once the oven has reached the required temperature, the potato gratin is pushed in and baked for about 35-40 minutes. The gratin is ready when the cheese has turned golden brown and the gratin looks good enough to eat.