I sometimes struggle with translations. Wikipedia says pasztet = pate, but I don’t trust it, I’m almost sure I’ve seen more appropriate name somewhere. For a moment I will assume it’s correct, but do tell me if you know a correct name. Whenever I tell somebody what I have been cooking I end up reciting a simplified recipe.
So this type of pate is basically meat cake, that is made of cooked liver and other meats like beef, pork, venison and some veggies. All is then minced, and then it is baked. Voila!
I usually served it sliced on a slice of bread. I love a sandwich with pate, sliced tomatoes and chopped chives. Pasztet is something that my parent would usually bake for Christmas and Easter (occasionally for different events as well). There is no proper recipe as you can make it from any type of meat in proportions, that suit you. Just keep in mind that pate needs enough of fat to be moist and have a good flavour. For the same reason you add a layer of bacon. And a tip from my mom, don’t add too much of liver as it will become too bitter.
Recipe adapted from Pieprz czy wanilia
- 250g beef, diced
- 2 bay leaves
- 4 allspice berries
- 4 black peppercorns
- 280g pork shoulder, diced
- 140g bacon, diced
- a handful of dried porcini mushrooms
- 2 carrots
- 1 parsnip
- 1 onion
- 250g chicken liver
- 1 bread roll
- handful of green parsley, chopped
- 2 eggs (egg whites and yolks separately)
- 200g streaky bacon, sliced thinly