{"id":385,"date":"2011-04-10T19:39:00","date_gmt":"2011-04-10T19:39:00","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=385"},"modified":"2011-04-10T19:39:00","modified_gmt":"2011-04-10T19:39:00","slug":"naschpastete","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/naschpastete\/","title":{"rendered":"Naschpastete"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\nTeig<\/em>
\n450 g Mehl
\n1\/2 TL Salz
\n125 g Schmalz
\n4 EL Milch
\n4 EL Wasser
\nF\u00fcllung<\/em>
\n250 g Bratwurstbr\u00e4t
\n125 g Schinken
\n450 g Kalbshackfleisch
\n1 Ei
\nSalz
\nPfeffer
\n1 Prise Four Spices (fertige Gew\u00fcrzmischung)
\nZum Bestreichen<\/em>
\n1 Ei
\n1 Beutel Aspikpulver<\/p>\n

\nZubereitung: <\/b>
\nSchmalz mit Milch und Wasser verr\u00fchren und solange erw\u00e4rmen, bis das Schmalz zergeht. Wurstf\u00fclle, Hackfleisch und den fein geschnittenen Schinken mit dem Ei vermengen. Mit Salz, Pfeffer und Four Spices kr\u00e4ftig w\u00fcrzen. Zwei oder drei Pastetenformen (je nach Gr\u00f6\u00dfe der Formen) mit Teig auslegen. Etwa 1\/3 des Teiges f\u00fcr die Pastetendeckel zur\u00fcckbehalten. Die Fleischmasse einf\u00fcllen und mit einer d\u00fcnnen Teigdecke schlie\u00dfen. R\u00e4nder mit etwas kaltem Wasser fest zusammendr\u00fccken. In die Mitte des Deckels ein 2 cm gro\u00dfes Loch schneiden, damit der Dampf entweichen kann. Mit verquirltem Ei bestreichen. Im vorgeheizten Backofen ca. 1 Stunde bei 225\u00b0C goldgelb backen. Die Pasteten in der Form ausk\u00fchlen lassen. Aspik nach Anweisung des Herstellers zubereiten und durch das Loch im Deckel in die Pastete f\u00fcllen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: Teig 450 g Mehl 1\/2 TL Salz 125 g Schmalz 4 EL Milch 4 EL Wasser F\u00fcllung 250 g Bratwurstbr\u00e4t 125 g Schinken 450 g Kalbshackfleisch 1 Ei Salz Pfeffer 1 Prise Four Spices (fertige Gew\u00fcrzmischung) Zum Bestreichen 1 Ei 1 Beutel Aspikpulver Zubereitung: Schmalz mit Milch und Wasser verr\u00fchren und solange erw\u00e4rmen, bis … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[39],"tags":[82,14],"class_list":["post-385","post","type-post","status-publish","format-standard","hentry","category-snack","tag-hackfleisch","tag-pastete","item-wrap"],"yoast_head":"\nNaschpastete<\/title>\n<meta name=\"description\" content=\"- Naschpastete\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/naschpastete\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Naschpastete\" \/>\n<meta property=\"og:description\" content=\"- Naschpastete\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/naschpastete\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-10T19:39:00+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/naschpastete\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/naschpastete\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Naschpastete\",\"datePublished\":\"2011-04-10T19:39:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/naschpastete\\\/\"},\"wordCount\":171,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Hackfleisch\",\"Pastete\"],\"articleSection\":[\"Snack\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/naschpastete\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/naschpastete\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/naschpastete\\\/\",\"name\":\"Naschpastete\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-10T19:39:00+00:00\",\"description\":\"- Naschpastete\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/naschpastete\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/naschpastete\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/10\\\/naschpastete\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Naschpastete\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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