Easy and inexpensive homemade pork pate recipes from simple ingredients, give it a try!

The pate is tasty and satisfying, well cut into thin slices.

• Pork liver - 1.2kg
• Undercale (peritoneum) - 800g
• Onion - 400g
• Carrots - 200g
• Ground black pepper
• Eggs - 3 pcs.

Cut the undersheets (without skin) into large pieces. Clean the liver from the duct and also cut into large pieces.

Cut the onion into quarters. Grate the carrots on a coarse grater.

Put a layer of underwire in a thick saucepan on the bottom. Above - a quarter of carrots and onions. Season with salt and pepper. Then put a layer of liver and again onions with carrots. Season with salt and pepper.

Repeat layers. The top should be onions with carrots. Pour in 150ml of boiled water, cover and place in an oven preheated to 200 degrees for 1 hour. Reduce temperature to 175 degrees and bake for another hour.

Allow the meat with the liver to cool and mince twice. Or once through a meat grinder and punch with a blender until smooth.

Add yolks and mix.

Add whipped egg whites and stir gently from bottom to top.

I laid out one baking dish with strips of bacon. This is not necessary, but it turns out to be tastier and more beautiful. I filled the form with pate and covered with bacon. The rest of the pate was laid out in disposable aluminum molds. I put the pork liver pate for 20 minutes in the oven preheated to 180 degrees. The pate should be allowed to cool a little in the tins, and then turn them over onto a dish.

Pork liver pate is ready. Enjoy your meal!

Recipe 2: pork liver pate at home

• Pork 700 grams
• Pork liver 300 grams
• Bulb onion 1 pc.
• Cognac 50 ml.
• Salt 2 tsp
• Ground black pepper 1 tsp

Wash the pork neck, dry, cut into pieces.

Wash the pork liver, remove films and bile ducts.

Pass the pork and liver through a meat grinder along with the peeled onion. Add cognac, salt and pepper to the minced meat, no more spices are needed, I remind you that this is a homemade option. Mix the mixture thoroughly.

Traditionally, terrine is baked in the forms of the same name, rectangular, with high sides; a glass or ceramic cake pan is suitable. If possible, buy a piece of pork fat net on the market and cover the mold with it so that the edges hang down, if not, just put the minced meat in the mold and compact. Put a couple of bay leaves on top of the mass and wrap the edges of the gland (if using.

Preheat the oven to 180 degrees. Take a suitable deep baking sheet and place a mold or several forms with terrine in it. Pour boiling water into a baking sheet so that it reaches 2/3 of the height of the mold and put the baking sheet in the oven for one hour and twenty minutes. Take the finished pate out of the mold, cool it, cover it with foil and send it to the refrigerator for two days.

Recipe 3: how to make pork pate at home

Today we will prepare pork liver pate in the form of a beautiful roll stuffed with cream, which we will prepare from egg yolks and butter. Pork liver pate is so outwardly beautiful and tasty that it can decorate any festive table, buffet table, as well as delight your guests with its exquisite taste. The pate can be served on the festive table cut into pieces as an independent snack, as well as spread on sandwiches.

Despite the large number of steps in the recipe, the pork liver pate is very simple and not difficult to prepare. As for the products, in the recipe we will use products that are available to absolutely everyone, and they can be purchased at any outlet.

• Pork liver - 1000 grams
• Lard - 300 grams
• Carrots - 1 carrot
• Onion - 1 onion
• Kitchen salt - 1 teaspoon
• Butter - 200 grams
• Ground black pepper - ¼ teaspoon
• Hard boiled chicken eggs - 8 eggs
• Food foil

And now let's move on to the recipe with a photo, namely, to the step-by-step preparation of a dish with photos.

It will turn out to be a very tasty dish. First, let's prepare the products for the pate.

How to cook pork liver pate - recipes with photos, step by step cooking:

Rinse a fresh piece of bacon and cut into medium-sized cubes, as in the photo. The fat can be sliced \u200b\u200bdirectly into the skin.

Rinse the pork liver, cut into medium-sized pieces. At the same time, removing streaks and hymen.

Peel and cut onions and carrots, as shown in the photo.

Heat the pan, add lard and fry. As a sufficient amount of fat appears in the pan, add the pieces of liver and fry the liver a little, for about 5 minutes.

As the pork liver has acquired a light color, we will immediately add salt and pepper to it.

Now add pieces of onion and carrots to the liver, as in the photo.

Cover the pan with liver and vegetables with a lid, set the fire to a minimum and simmer until tender, stirring occasionally. Cool the finished liver to room temperature.

Hard-boiled eggs, peel.

Cut the chicken eggs into two parts lengthwise, carefully extract the yolk from the eggs and put it in a saucer. We don't need proteins, so you can use them to cook other dishes.

The liver has already cooled down, and we pass it through a meat grinder 2-3 times along with lard, vegetables and the resulting juice during frying.

We crush the resulting liver mixture with a spoon, as in the photo. You should get a slightly moist liver mass, if the mass is dry, then sprinkle a little water on it.

Rub the egg yolks through a sieve, as in the photo.

You should have such a beautiful and tender egg yolk crumb.

The butter needs to be held for 20 minutes at room temperature so that it becomes soft. Combine soft butter with a delicate yolk mass.

Mix the cream well with a spoon until smooth. The cream for the pork liver pate filling is ready.

On the table we spread a piece of food foil, and on it we spread the pork liver pate in an even and thin layer.

On a layer of pork liver pate, apply a layer of yolk-butter cream, spreading it over the entire surface with a tablespoon. Try to spread, stepping back from the edges, about 0.5-1 centimeter, as in the photo.

To roll tightly the roll, the pork liver pate must be rolled on one side with the foil, slightly folded, the foil was pulled out and tucked up, slightly folded, the foil was tucked up and so on until we roll the whole liver pate into a roll.

Since the pork liver pate turns out to be long, it can be safely divided into two parts, which we will do with you.

We wrap two parts of pork liver pate in foil and put in the refrigerator for 8-12 hours, so that our pate would be infused and acquire an excellent aroma and unique taste.

After 8-12 hours we take out the pork liver paté roll , cut across not thick slices or spread sandwiches with them and treat guests to a beautiful and tasty snack on the festive table. Enjoy your meal!

Recipe 4: pork liver pate at home

• pork liver - 500 grams,
• onions - 150 grams,
• carrots - 150 grams,
• butter - 200 grams,
• 30 grams of refined vegetable oil,
• ground black pepper, salt - to taste.

We wash the liver under running water, cut out the veins, ducts and cut into small cubes. Wash carrots and onions, peel and also cut into small cubes or grate. Fry the onions in vegetable oil for five minutes over medium heat.

Put the carrots in a frying pan and fry for another 10 minutes if grated, 20 minutes if diced. You can make it easier - bake liver pate in the oven. Grease a baking dish with vegetable oil, lay out the chopped vegetables and liver, send to the oven, preheated to 180 degrees, for 30 minutes. It is best to cover or seal with foil.

It is necessary to grind the liver with vegetables into a paste. You can twist the contents of the pan twice with a fine-mesh meat grinder, but it is better to use a hand blender. This will make the pate more tender and airy. Grind the liver with vegetables into a homogeneous mass without lumps, salt, pepper. It is better to take finely ground salt.

We spread the softened butter. Before preparing the pate, just leave it on the table for at least half an hour. Take real butter, which contains only cream. The spread will spoil the taste of the pate. Grind the paste with butter again to distribute the butter evenly.

Take a plastic or glass container and line it with cling film so the pate can be easily reached and placed on a plate. Although you can not use the film and spread the paste directly from the container. We remove the pate in the refrigerator until it hardens completely, and then serve it to the table.

Enjoy your meal!

Recipe 5: pork liver pate with butter (step by step photos)

Pork liver pâté with butter is a simple yet delicious snack that you can prepare for your family and guests alike. Homemade pates are especially popular, especially liver ones. The pate is not difficult to prepare, but it turns out to be tender and aromatic. Pork liver is in no way inferior to beef or chicken, especially when preparing this snack. Try it, you will definitely like this pate.

• pork liver 500 g
• onion 1 pc.
• carrots 1 pc.
• butter 100 g
• salt to taste
• ground black pepper to taste
• vegetable oil 3 tablespoons

Recipe 6: how to make a simple pork pate at home

• 300 grams of liver,
• 30 grams of oil (take better quality),
• 1 onion
• 1 carrot,
• salt to taste
• vegetable oil

Put the liver in a bowl, cover with water and leave for 20 minutes. Then drain the water, rinse again. Transfer the liver to a board and slice it.

Peel the carrots and onions. Chop the onion and finely grate the carrots.

Fry the liver in a pan, be sure to salt it.

Put the carrots and onions to the liver. Also fry.

Twist the mass in a meat grinder, add oil.

Then purée until smooth.

Pork liver pate is ready! Consider the fact that it is stored for no more than 3 days.

Recipe 7, step by step: how to make pork pate with onions at home

Homemade pork pate recipe. I love that he prepares very quickly. Naturally, the taste cannot be compared with the store one.

• pork liver - 500 g;
• large onions - 1 pc .;
• large carrots - 1 pc .;
• salt to taste;
• vegetable oil - for frying;
• butter - 200 g;
• water - 200 ml

First you need to peel and chop the onions. You can cut both large and small, because then everything will be ground in a meat grinder. A frying pan, on which she poured vegetable oil, put on fire and put the prepared onion.

While the onion reaches softness in a pan, peel and rub the carrots on a coarse grater.

Add the carrots to the onions in the pan.

Having naturally mixed, I bring it almost to readiness. At this time, I cut the soaked and washed liver into large pieces.

I put the liver in a pan with vegetables.

poured water

and left to stew for 15 minutes.

During this time, the water will evaporate, and all the contents in the pan will cook. I take the butter out of the refrigerator and let it melt a little.

Putting together a meat grinder. I use the smallest grate.

Whoever has a blender can use it. I pass everything that was in the pan through a meat grinder.

I add the already softened butter, taste it for salt (if necessary, add some salt) and grind everything until smooth. Of course, you could use a mixer, but I did not do this, because I was too lazy to wash one more dishes later.

I put the prepared pate in clean and dry containers, put it in the refrigerator.

The product is natural, quickly prepared, little money and time spent. When you need to have a snack or drink tea, coffee, you just need to spread liver pate on the bread.

Recipe 8: pork liver pate (simple with photo)

The stores have a huge selection of all kinds of pates, for example, from the liver. Those who make such purchases from time to time know that a good pate is usually not cheap, and that a product that has a democratic price, unfortunately, is not as good as we would like it to be.

All this is a very good incentive to make good quality pates at home. The production of pates at home, however, takes some time, but this is compensated by their quality and cost.

• Liver 650 g
• Vegetable oil for frying
• Salt to taste
• Pepper to taste
• Carrots 2 pcs.
• Bulb onion 1 pc.
• Butter 180 g

Cut the liver into pieces. You can - quite large, after all, we will need to grind the pieces later.

Fry the liver in a frying pan in pork fat or vegetable oil along with chopped onions and grated carrots. Salt and pepper. If you like any seasoning for meat, then you can add them. We need a lot of oil, since vegetables will absorb it, so we can add it if necessary.

Pass the hot ready-made liver together with vegetables through a meat grinder. At this stage, we will add butter. As in the case of porridge, this is the case when the product cannot be spoiled with oil, so you can take more fat.

Mix the liver and oil thoroughly.

Lay out some of the mass, give it a shape. How much to take at a time depends on what size liver pate you want. You can take everything at once and make a large roll.

Put butter, cut into cubes in the center.

From the mass we will form a roll and wrap it in the same cellophane on which we molded it.

Liver pate is ready at home. Put the rolls in the freezer. There they can be stored as long as we need.

Before using, take the homemade liver pate from the freezer, wait 10 minutes (you do not need to defrost it) and cut the roll into pieces with a sharp movement of the knife. These pieces will be cold and hard, as they are not yet fully thawed, so let them stand until softened before use.

Meat pate - general cooking principles

There are many ways to prepare meat pates. For this, any meat and offal is used: veal, chicken, pork, liver, tongue, lungs, etc. You can also just take ready-made sausage or ham and make a hearty meat pate in a hurry. Meat pates can be hot or cold, vegetables, mushrooms, eggs, cream, cheese, herbs and various spices are also added to them. Meat pâté can be served in different ways: cut into slices on a plate and sprinkle with sauce, spread on bread rolls or put in savory dough baskets.

Meat pate - preparation of food and dishes

To prepare meat pâté, you will need a bowl, baking dish, container, as well as knives, a grater, a meat grinder and a blender.

The most important thing before cooking is how to process the meat: cut off the skins, films and veins, rinse thoroughly and cut into pieces. Then proceed in accordance with the recipe.

Meat Pâté Recipes:

Recipe 1: Meat pate

The easiest way to make a hearty pâté is to use ingredients that don't need to be cooked for a long time. Try to make a delicious pate from ordinary sausage - homemade people will appreciate such a novelty! Cooking also requires cheese, egg and seasonings.

Required ingredients:

• 200 g of doctoral sausage;
• 150-160 g of cheese;
• 4 eggs;
• 100 g butter;
• A spoonful of tomato paste or regular ketchup;
• Salt;
• Pepper;
• Sugar to taste;
• Mustard.

Cooking method:

Hard-boiled eggs, use only yolks. Sausage with cheese can be minced or ground with a blender. Beat the butter with the yolk. Add tomato paste, mustard, salt, sugar and pepper to the oil. Beat the dressing again. Mix the sausage with cheese and cooked sauce. Beat the meat pâté again. Transfer to a bowl, cover with a lid or foil and put in the refrigerator to cool. You can also serve right after cooking. When serving, paté sandwiches can be garnished with sprigs of herbs.

Recipe 2: Duck meat pate

Quite a difficult recipe to prepare, but worth it. Men will be delighted with such a meat pate, because duck, veal, pork, liver, spices and brandy are used here. This appetizer is perfect for a festive feast.

Required ingredients:

• One duck weighing up to 2 kg;
• 1/5 kg unsalted lard;
• 200 g of veal and pork;
• 2 small chicken livers;
• 4 eggs;
• Salt;
• Pepper;
• Carnation;
• Cinnamon;
• Nutmeg;
• 2 pcs. shallots;
• Bay leaf;
• 100 g tongue;
• 110 g of brandy;
• 30 ml of mushroom broth.

Cooking method:

Melt 90-100 g of lard in a thick-walled skillet, fry chicken (2 pcs.) And duck livers there. We fry for about 6-7 minutes. Then we cool and grind. Grind pork with veal and bacon in a meat grinder, add spices, salt, chopped onion, two eggs and two tablespoons of brandy. Mix everything and leave to infuse. Gut the duck, separate the meat, remove the skin. Chop duck meat and tongue, marinate in cognac. Add chopped bay leaf and broth to the duck and tongue, mix thoroughly. Cover the special ceramic dishes for baking with slices of bacon, put the minced meat mixed with the liver there, lay the pickled duck with tongue on top. Cover the mold with duck skin and lay in a few slices of bacon. Place the mold on a water bath and place it in the oven for an hour and a half. After the time has elapsed, remove the top layer of bacon and place the load. We leave it for 4-5 hours.

Recipe 3: "Chicken with sauce" meat pate

Incredibly delicious meat pâté, which requires whole chicken, vegetables, spices, cream and wine to make. An appetizer is served with a specially prepared sauce of mayonnaise and pickles.

Required ingredients:

• 1.5 kilogram chicken;
• Onion head;
• Carrot;
• Half a glass of dry white wine;
• One and a half glasses of cream;
• Two tablespoons of gelatin;
• Salt;
• Pepper;
• Mayonnaise - 350-400 g;
• Two tablespoons of sugar;
• 3 hot pickled cucumbers;
• A spoonful of chopped green onions;
• Parsley.

Cooking method:

Gut the chicken, singe it, wash it thoroughly and fill it with water. We put the chicken to cook, putting the peeled carrots and onions in the pan. We take out the finished chicken, remove the skin, separate the meat. Scroll the boiled meat through a meat grinder, season with pepper and salt, add wine to the meat, leave it for a while. We make jelly from gelatin and strained broth, put it to the meat. Mix everything thoroughly, then add whipped cream, mix again. Put the pate in a mold and put it in the refrigerator. We make the sauce: beat mayonnaise with sugar, mix with chopped cucumbers, chopped parsley and green onions. Before serving, put the chilled pate on a plate and pour over the sauce.

Recipe 4: meat pâté from ham

Quite a simple, but very tasty recipe for meat pâté. To make a snack, you need to prepare ham, sour cream, mustard, and seasonings. Great for snacks and holiday sandwiches.

Required ingredients:

• 240 g ham;
• A small spoonful of mustard;
• A spoonful of chopped greens;
• Sour cream - 130-140 ml (about 2/3 cup);
• ¼ h. L. chopped nutmeg;
• Ground black pepper.

Cooking method:

Grind the ham with a blender or in a meat grinder. Mix with sour cream and mustard, then add grated nutmeg, chopped herbs and pepper. Mix everything thoroughly with a blender. Spread the finished meat pâté on toasted bread, decorate with herbs.

- Decorate your festive meat pâté sandwiches with a drop of whipped butter, a slice of lemon or herbs;

- The most important secret of any meat pâté is a homogeneous, pasty consistency. This can be achieved with a blender or meat grinder. Some minced meat is minced two or three times;

- To prevent the meat pâté from coming out too dry, add sour cream, soft butter, heavy cream or broth to the minced meat.

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Description

Meat pate, which today we propose to cook with us, turns out to be deliciously tasty. A simple and quick recipe for a delicacy came to us from the British Kingdom and is firmly entrenched in the menu of many families. The dish has proven itself impeccably in children's nutrition, and some housewives even canned this product in jars, like preparations for the winter. True, to sterilize such a paste, one cannot do without an autoclave, but today it is not difficult to buy this apparatus.

All those who care about their health and the health of their relatives, and also do not want to eat meat-containing products instead of natural ones, make pates at home with their own hands. How to prepare a delicious treat, the characteristics of which are several times higher than products prepared in accordance with GOST, we will tell you in this simple step-by-step recipe with photos. I would just like to draw your attention to the fact that products for homemade meat pate are best bought at the farmers' market.

Sandwiches with pork, beef, chicken or any other type of meat and all offal will become a lifesaver at any time of the day or night, and a wonderful addition to dishes on the festive table. Regardless of the main ingredient, all pates are very nutritious and tender.

Meat pates are prepared at home in different ways. Meat and other delicacy ingredients - vegetables, legumes, nuts, offal - are boiled, fried, and even baked in various ways.

The most pleasant to the taste products are obtained, in the final stage of cooking, crushed into small fractions using a blender. It is this action that gives the pate an airy structure and balanced taste.

Ingredients

• 
  (600 g)
• 
  (50 ml for the dish + 1500 ml for cooking)
• 
  (70 g)
• 
  (taste)
• 
  (1 tsp)
• 
  (taste)

Cooking steps

To prepare a delicious, tender meat pâté according to an English recipe, prepare fresh, not frozen beef, or rather veal, and high-quality butter with a high percentage of fat. Rinse the veal in cold water and pat dry with paper towels, then remove all films and veins from it. Place the oil in the freezer for about one hour..



Cut the meat into pieces approximately as shown in the photo.



Season the veal with rosemary, add any amount of black ground pepper, and then lightly salt. Mix the meat well with your hands and try to rub in the spices a little. Leave the workpiece for ten minutes to marinate warm.



Form a plate out of a large piece of foil. Transfer the meat there, and then add fifty milliliters of cold water to the mass. Wrap the foil so that neither meat nor liquid can leak out during subsequent cooking.



Pour one and a half liters of water into the multicooker bowl, and then install the steaming device, into which place the foil with the meat blank.



Set the appliance timer for 50 minutes of cooking and select the steaming function. Close the lid of the multicooker and press the button that starts the process.



After the time has elapsed, switch off the appliance and carefully remove the tray with meat in foil. Unfold the workpiece and cool for five minutes in the air.



Transfer the aromatic stew to a beating container, then use the hand blender to turn it into a pate. Taste the pate and add salt if necessary.



Rinse the 700 ml jar in warm water and dry thoroughly. You can even steam it up. Place the soft, hot meat mass in the jar, and then gently place the pieces of butter from the freezer on top of it. Do not try to tamp the pate, put it as necessary: \u200b\u200bthe resulting gaps will subsequently be filled with melted butter. Place the jar of pate for one minute in the microwave on medium power, or in an oven preheated to 150 degrees Celsius for five minutes. As a last resort, you can even use a regular hair dryer to heat the oil with a stream of warm air. It is important to ensure that the oil spreads over all cavities that are not filled with meat, so turn the jar.



Cool the finished product until the butter hardens and store in the refrigerator. Serve the meat pâté by spreading a generous layer on a thin piece of bread or fresh toasted toast. Brew a cup of strong coffee or aromatic English tea and start your lucky day!



Enjoy your meal!

To be honest, I'm tired of buying sausages, pates and other masses for making sandwiches in the store. I decided to start experimenting and make homemade snacks. After all, so I know exactly what they consist of. Today, another delicious and satisfying homemade pork pâté was born.

It is prepared very simply according to the technology of most pate recipes. The main thing is to cook the meat for a long time so that it becomes very soft and tender, as for feeding small children. Then the blender will beat the pork well and get the perfect homemade meat pate.

Ingredients:

• pork (shoulder or tenderloin) - 300 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• pepper, salt;
• vegetable oil;
• garlic - optional.

Pork meat pate at home, recipe

1. First of all, a piece of pork should be boiled in salted water until tender. I sent him to a slow cooker with a small amount of water, and languished in the "stewing" mode for 1.5 hours. Boil in a saucepan until soft. We take out the pork and let it cool slightly. We save the broth. It will come in handy for regulating the consistency of the pate.

2. Chop the onion and carrots and make sautéed from these vegetables in vegetable oil. When the contents of the pan are golden brown, you can remove from heat.

3. Put the sliced \u200b\u200bmeat into a bowl or container for a blender. There is also sautéing and a small amount of broth.

4. Add salt (we take into account that the broth was salted) and pepper. You can use a mixture of peppers or other seasonings to taste, such as pork.

5.Using an immersion blender or food processor, turn meat with vegetables and broth into the most delicate homemade pork pate. It is important here not to oversalt the mass and to make the correct consistency as in, so that it does not turn out too thick, but not liquid either. In general, be guided by your taste, taking into account the fact that after cooling in the refrigerator, the meat paste will become even thicker.

Advice: if the meat is not fatty (for example, tenderloin), you can add a piece of butter to the pate to add a creamy taste and a delicate consistency to the mass.

Use the pate to make sandwiches and create all kinds of snacks. You can use it as a filling for snack rolls, pancake cakes or tartlets.

Advice: store the pieces of meat in separate packages weighing 300 g in the freezer so that at any time you can boil the product and make a natural homemade pork pâté from it. I usually cook in the evening to serve breakfast sandwiches.

If you, too, are not a fan of purchased sausages, then surely, like me, you are wondering how you can replace them when making sandwiches for children and adults. Often all kinds of pates come to my rescue - they do the best job possible. Meat pâté is especially good - it is both tasty and nutritious, so you can be sure that you feed your homemade enough satisfyingly.

In addition, meat pâté at home will definitely be prepared from the "right" ingredients, it will not contain any preservatives, or dyes, or other chemicals inherent in the purchased ones. If you do not know how to make pate at home, on your own, then I will gladly share with you a proven (and more than once!) Recipe. You will see for yourself how simple and relatively fast it is. Well, go ahead to the kitchen?

Ingredients:

• 300 g of boiled veal pulp;
• 1 medium onion;
• 0.5 small carrots;
• 80 g butter;
• 30 - 50 ml of veal broth;
• 1 tablespoon vegetable oil;
• salt, black pepper to taste.

Cooking meat pâté at home:

Cooking meat pâté at home, let's start with the main thing - with the choice of meat. The most delicious is veal pâté - from pork, it runs the risk of being too fat, and from beef - not so tender. Wash the veal and boil in salted water until tender.

Remove the boiled meat from the broth and cool to room temperature. We remove veins and films. We cut the meat into small pieces so that it easily goes into the hole of the meat grinder. We save the meat broth - it will still be useful to us.

Rub the carrots on a coarse grater. You can also cut carrots into thin strips, but this will take much longer. Cut the onion into thin half rings. Heat vegetable oil in a frying pan. Fry the onions and carrots over low heat under the lid for 4-5 minutes, stirring a couple of times.

Add half of the total amount of butter and sauté for another 3-5 minutes, until the vegetables are soft.

Pass the meat and onions with carrots through a meat grinder with a fine grate installed three times.

Melt the remaining butter - in a water bath or in a microwave oven.

Add butter to the minced meat. Pour in the broth. The broth can take more or less, depending on the fat content of the meat.

We knead everything thoroughly. The mass should be quite dense, but not viscous: after all, the pate should be easily spread on bread and keep its shape, not blur. We try, add salt and black pepper if necessary.

We transfer the pate into a resealable container and place it in the refrigerator for 2-3 hours so that the pate cools and hardens. Actually, that's all - homemade meat pate is ready.

Delicious sandwiches are made with it.

But you can cook on the basis of this meat pate a slightly different dish - baked pate. Yes, do not be surprised, pate in the oven is a fairly common dish in many national cuisines. It is prepared very simply: first, we fill the baking tins with pate (I have silicone ones).

And we send it to the oven, preheated to 180 degrees, until browning (about 15-20 minutes). After baking, the pate can be removed from the molds and served immediately.