1. the cooked long-grain rice must be dry and grainy, the hard-boiled eggs are peeled and cut into thick slices. Peel the spring onions and cut them into thin slices, wipe the mushrooms with a wet dishcloth, but do not rinse them, and also cut them into leaves. Now heat the butter in a frying pan and briefly steam the mushrooms in it, they must not become too soft. Mix all the chopped kitchen herbs into the cooked long grain rice.
Roll out half of the puff pastry into a rectangle (25 x 20 cm). Spread half of the herb rice mixed with the liquid butter on the puff pastry and season with salt and pepper. On top of it, place the egg slices and on top of them the onions and the steamed mushrooms. The last layer is the remaining long grain rice. Make sure to leave a 1 centimeter border all around. Now roll out the second piece of puff pastry and place it extensively over the bottom one. Moisten the edges where the pastry sheets meet with egg white or water to make them stick together. Cut out decorations from small scraps of dough and place them on the upper dough sheet.
3. then brush everything together with egg yolk and bake in a heated stove (200 °C ) for about 25 minutes.
This pâté should be served very hot. Serve with a herb sauce and leaf salad.
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