Appetizers, Autumn, Christmas, Easter, Meat, Polish food, Winter

Polish pate – pasztet

April 23, 2014

Polish pate - pasztet

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.

Polish pate - pasztet

Polish pate – pasztet

Polish pate – pasztet

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)
  • salt
  • pepper
  • nutmeg
  • marjoram
  • 200g streaky bacon, sliced thinly
Put beef, bay leaves, allspice berries and peppercorns in a large pan. Cover it with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, add pork shoulder, diced bacon, porcini mushrooms, carrots, parsnip and onion. Simmer until meat and vegetables are tender (around 1 - 1 1/2 hour).
Add the liver and cook for a few minutes (it doesn't need much).
Take the meat, liver and veggies out of the water and let it cool down.
Soak the bread roll in the remaining water for a minute or two. Squeeze out the excess of the water.
Grind the cooled down meats and vegetables at least twice.
Mix the minced mixture, soaked bread roll and chopped parsley in a large bowl. Season it with salt, pepper, nutmeg, marjoram. Taste it and adjust seasoning if needed.
Stir in egg yolks until combined.
Beat the egg whites until stiff peaks and stir it into the mixture.
Line a loaf tin with parchment paper. Arrange bacon strips alongside one another in the bottom of the loaf pan.
Bake in a preheated oven to 180°C/160°C fan for an hour or until the top starts getting golden.

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8 Comments

  • Reply Samantha April 23, 2014 at 23:14

    I live in the US and we translate pasztet to pate, as well. That’s how we translate pasztet to non-Polish speaking friends.

    • Reply Magda April 27, 2014 at 23:27

      Thank you Samantha, at least I don’t need to search for the unknown word, maybe it was something from French.

  • Reply Joanna April 29, 2014 at 00:05

    Ten twoj pasztet (pate) wyglada bardzo wykwitnie. Tyle ma wspanialych przypraw. Jestem pewena ze cudownie smakuje.

    • Reply Magda April 29, 2014 at 14:06

      A jestem z niego calkiem dumna, wyszedl bardzo dobry.

  • Reply Siobhan Gallagher May 9, 2014 at 14:56

    Yes this is called pate but I’ve never seen it with bacon around it before, it looks a bit like a terrine from the outside- but I think pate is an appropriate name! Looks yum!

    • Reply Magda May 9, 2014 at 15:14

      I knew I should have ask an expert :) Apparently in French terrine is pate baked in glazed earthenware. English Wikipedia says terrine is chunkier, but I wouldn’t trust it, often it states strange things about Polish cuisine.
      I usually don’t add bacon as well, but in this recipe there it was, and I thought it was brilliant, as I know you often add it to meatloaf to keep it moist. Here it’s done the same way http://www.bbc.co.uk/food/recipes/course_country_terrine_54023

  • Reply Steve Klebaur December 27, 2015 at 23:01

    Dzień dobry, Magda

    We spent a fun afternoon making your pasztet. My partner is Polish born, and he remembers his mother making this in Wlochy when he was a child. She had (and still has) a heavy old UKS ROBOT grinder/processor from Czechoslovakia. I have tasted her pasztet, and if this is as good as hers,
    (which I think it will be…it’s still in the oven) we’ll be very happy.
    Thank you for sharing your great recipes!

    Steve & Rafal

  • Reply Полски пастет April 7, 2017 at 18:46

    […] Рецептата е вдъхновена от: magdascauldron.com . […]

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