Chicken liver and cheese puff pastry

Peel the onions and carrots.

Rinse the liver, remove the film and blood vessels.

Hard-boiled eggs.

Chop the onion, coarsely grate the carrots, the cheese too, finely chop the eggs, cut the liver into cubes.

Soak gelatin in 200 ml of cold water and, after it swells, dissolve over the fire while stirring.

Fry onions, carrots, liver, add water or broth and simmer under the lid for 5-7 minutes until cooked under the lid.

Add mayonnaise (or heavy cream to taste) to cheese and eggs and grind in a processor until smooth.

Chop the liver and vegetables and add cognac.

Divide the dissolved gelatin into two equal parts and add to the cheese and liver masses.

To stir thoroughly.

Line the form with cling film.

Lay out in layers, a layer of liver mass, a layer of cheese.

The number of layers will depend on the size of the shape.

To decorate the pate, you can soften the butter a little at room temperature, fill it with a pastry syringe or pastry bag, and make patterns or roses on the surface of the pate.

Enjoy your meal!