Pâté signature Kempola

Wash Meat and put into a pot of boiling salted water. Add the bay leaf, allspice, pepper and cloves. Peel the vegetables and toss in its entirety to the simmering the meat. After half an hour, remove the meat and vegetables, przestudzić and grind 3 times in a food processor with fine mesh.
To mass add eggs, soaked in the decoction and imprinted rolls and wiped off nutmeg. Get on the uniform smooth with the consistency of mass of the rissoles. If it is too rare, you can pulverize a little semolina or breadcrumbs, if too thick, add broth from cooking. Season with Vegeta and pepper.
The mass into about half dry grated bread wholemeal baking. On top of the sort out in slices of bacon.
Bake at 200^oC until the pie starts to come away from the wooden stick after puncture (approximately 2-2.5 hours). Cool and remove from the mold.