Meat Pâté Wrapped in Puff Pastry

Melt the margarine in a skillet. Once melted, sauté the chopped onion and minced garlic until softened.

Add the ground pork and beef to the skillet and cook for a couple of minutes.

Pour in the cognac and white wine, cooking until the alcohol evaporates. Season with salt, pepper, and nutmeg to taste.

Once the meat is cooked, remove it from the heat and let it cool slightly. Blend the entire mixture until it becomes a smooth cream.

Line a loaf pan with plastic wrap and pour the blended meat mixture into the pan. Cover and refrigerate for about 8 hours.

Roll out the puff pastry. Carefully remove the chilled pâté from the mold and wrap it in the pastry.

Place the wrapped pâté on a baking sheet greased with a little oil.

Preheat the oven to 200°C (392°F). Bake the pâté until the puff pastry is golden brown.

Remove from the oven and let it rest for a few minutes before serving.