Pate is national dish French cuisine. It is made from poultry, fish, vegetables, mushrooms, chicken or goose liver. After reading today's article, you will learn how to make homemade meat pate.

Beef option

Dish prepared according to this simple recipe, ideal for breakfast or a quick snack. However, it should be noted that the process itself takes quite a lot of time. Therefore, it is better to make this snack on a day off, when you do not need to rush anywhere. In order for you to get a real homemade meat pate, you need to purchase all the required components in advance. This time you should have:

• Half a kilo of beef pulp.
• Three tablespoons of ghee.
• Two medium carrots and onions.
• A quarter stick of butter.
• A pinch of dry marjoram, coriander and nutmeg.

To ensure that the meat pate you prepare does not turn out bland, you need to additionally prepare a small amount of salt and black pepper. These ingredients will give the dish a more pronounced and rich taste.

Process Description

The pre-washed beef is cut into medium pieces and fried in a frying pan greased with heated ghee. When a golden brown crust forms on the meat, transfer it to a pan with a thick bottom and pour in a glass drinking water, bring to a boil and simmer under the lid for about two hours.

Pre-chopped onions and carrots are fried in the remaining oil. At the very end, spices are added to the vegetables, mixed and removed from the stove. The cooked beef is ground using a meat grinder or blender. Do the same with fried vegetables. After that minced meat combine with chopped carrot and onion mass.

The broth remaining after cooking the beef is poured into the frying pan where the vegetables were fried. Bring it to a boil and place it in a bowl with meat, carrots and onions. Add salt, pepper and soft butter. Beat everything with a blender and transfer it to a ceramic or glass bowl. Store the prepared homemade meat pate, the recipe for which can be found just above, in the refrigerator.

Option with duck and chicken

To prepare this dish, a non-standard set of ingredients is required. Moreover, many of the required products are not always available in every home. In order not to be distracted from the process by searching for the missing components, it is better to go to the nearest supermarket in advance. To prepare a delicious and aromatic meat pate at home, you should have on hand:

• Two hundred grams of chicken and duck fillet each.
• A couple of cloves of garlic.
• One hundred and fifty grams of pork tenderloin.
• Three tablespoons of cognac.
• Two hundred and fifty grams of bacon.
• Two tablespoons each of olive oil and butter.
• A kilo of minced pork.
• A couple of tablespoons of tarragon.
• One hundred and fifty milliliters of 15% cream.
• A tablespoon of rosemary.

To make a rich meat pate from pork, chicken and duck, you need to additionally stock up on a small amount of parsley and fresh thyme. It is these ingredients that will give the dish a unique aroma.

Cooking technology

Pre-washed chicken, duck and pork are cut into small pieces and placed in one container. The meat prepared in this way is poured with a marinade consisting of pepper, cognac, thyme, olive oil and garlic. Mix everything well, cover with a lid and leave for at least an hour. The longer the meat is marinated, the richer the taste of the finished dish will be.

Then the pieces are placed in a wide frying pan with a thick bottom, greased with butter, and fried until golden brown. Place the bacon in a rectangular terrine or muffin tin so that it hangs over the edges. To achieve a similar effect, place it in two strips facing each other, making sure that they overlap on the bottom.

Place the minced meat in a large bowl and knead it thoroughly with a fork. Pepper, salt, herbs and cream are also added there. The marinated and fried meat is added to the resulting mass and thoroughly mixed. The resulting minced meat is put into a mold and cut into strips of bacon. All this is wrapped in foil. The mold is placed in a tall heat-resistant dish filled with boiling water and sent to the oven. Bake the meat pate for an hour at one hundred and eighty degrees. After this, it is removed from the oven, cooled and served.

Option with added liver

It should be noted that the appetizer prepared according to this recipe has a rather delicate taste. To prepare such a pate, you need to check in advance whether you have everything you need in your refrigerator. In this case, you should have at hand:

• Seven hundred grams of pork.
• Half a kilo of beef.
• One hundred grams of bread crumb.
• One carrot and one onion each.
• Two hundred grams of beef liver.
• A pair of potato tubers.
• Five black peppercorns.

Salt, bay leaf and parsley root will be used as additional ingredients.

Algorithm of actions

Vegetables are washed, peeled and placed in a pan filled with water. Pre-prepared and chopped meat is also placed there. When the liquid boils, add bay leaf, salt, parsley root and black peppercorns. Cover the meat and vegetables with a lid and leave to simmer over low heat for an hour. Then remove the onions and carrots from the broth and add the washed liver. All this is cooked for about another hour.

The finished meat is removed from the pan, cooled and ground in a meat grinder. Do the same with liver, vegetables and bread crumbs soaked in broth. The crushed ingredients are mixed in one bowl. After this, they are passed through a meat grinder three more times. Thanks to this, the meat pate will acquire an incredibly delicate pasty consistency.

The finished snack is transferred to a hermetically sealed container and stored in the refrigerator for further storage. This pate is interesting because it can not only be spread on bread, but also used as a filling for a variety of pies.

Most often, pates are prepared using offal, liver, kidneys, and heart. But this does not mean that those who for some reason do not accept such components in their diet cannot taste this delicious dish. After all, pate is, first of all, a way of grinding ingredients almost to the state of puree.

Today we will make an excellent homemade beef pate. This dish is very convenient; you must admit that it could be easier than spreading a tasty, aromatic and satisfying meat mixture on bread. In this recipe it is very important nutmeg, other spices can be adjusted to taste. Be sure to try it.

Beef pate: step-by-step recipe

Ingredients:

• Beef – 500 g;
• Carrots – 1 pc.;
• Butter – 150 g;
• Onions – 2 pcs.;
• Bay leaf – 1-2 pcs.;
• Cloves – 2-3 pcs.;
• Mixture of peppercorns – 5-7 pcs.;
• Salt – 0.25 tsp;
• Nutmeg – 0.25 pcs.

How to make beef pate at home

Remove the oil from the refrigerator when you start cooking the meat. Peel the vegetables. Place random large pieces of beef into the pan. If there are veins, you don’t have to cut them out; they will be easy to remove from the already prepared meat. Also place half a carrot, a small onion in the peel, bay leaf, cloves, peppercorns and salt.

Fill cold water and put it on the stove. Wait until it boils and, if necessary, remove any scale that has formed. Then turn the heat to minimum, cover the pan with a lid and cook for 1.5-2 hours, depending on the hardness of the meat.

Once finished, allow to cool completely. This will make the meat broth richer. Remove the beef, separate it into fibers and place in a bowl. Send boiled carrots from the pan there. Discard the onion, peppers, cloves and bay leaves.

Add fried in butter onions and carrots. Vegetables can be cut arbitrarily, just the smaller they are, the faster they will brown.

Add soft butter and grate nutmeg.

Pour in several ladles of the broth in which the meat was cooked.

Blend everything with an immersion blender, adding more broth if necessary. The consistency should be like a thick puree. Taste and adjust the taste by adding salt and spices.

Place into jars and refrigerate for a couple of hours. During this time, the homemade beef pate will thicken a little more and become more aromatic. Serve spread on bread. Store in the refrigerator for no more than 3-4 days.

Pate from pork liver- a dish for all occasions. It can be prepared as in the classic version, and with the addition of other ingredients that will give the pate a special taste.

After this recipe, you will no longer go to the store to buy pate.

To prepare you will need:

• package of butter – 200 grams;
• two onions;
• two cloves of garlic;
• 800 grams of pork liver;
• salt, pepper, bay leaf.

Cooking process:

1. Peel the pork liver, rinse well, rub with salt, put in a saucepan and cover with cold water. Wait until the water boils and add the bay leaf. Then cook for about 25 minutes.
2. While the liver is cooking, chop the onion and fry in a frying pan. Now add the liver there and fry for another five minutes.
3. Grind the ingredients through a meat grinder or food processor to make a puree.
4. And now - main secret. Beat the butter until foamy and mix with the liver mass. Add spices to your taste. Place the pate in the pan and pour a little warm butter on top again. Place in the refrigerator to harden.

How to cook in a slow cooker

A multicooker is a universal cooking device. It is also suitable for creating a delicious pate.

Required Products:

• 50 grams of butter;
• one piece each of carrots and onions;
• one bay leaf and one clove of garlic;
• about 400 grams of pork liver;
• salt, pepper

Cooking process:

1. We prepare all the products for the multicooker: wash the liver, then cut it into pieces. Chop the carrots into strips and the onions into small squares. We do the same with butter.
2. Place the products into the multicooker bowl. Add spices, bay leaf and mix well.
3. Set the “Baking” mode for 40 minutes and wait.
4. All that remains is to wait until the allotted time has passed and grind the boiled vegetables in a blender.

With smoked bacon

Pork liver pate with bacon is a hearty and quite fatty dish.

Required Products:

• small stick of butter – 100 grams;
• pork liver – 600 grams;
• onions and carrots - one piece each;
• lard – 100 grams;
• bay leaf - 1 leaf;
• salt and pepper to taste.

Cooking process:

1. Heat a frying pan and fry the bacon in it until the fat is rendered. Place the liver there and cook for about five more minutes.
2. Chop the onion and carrots, place in the liver, add a small amount of water, add spices and simmer for 20 minutes.
3. Once ready, wait until everything has cooled, place in a blender or grind through a meat grinder until a homogeneous mass is formed.
4. Add softened butter, stir and cool.

Liver pate with carrots

You can also prepare pork pate with vegetables, such as carrots.

Required Products:

• kilogram of liver;
• a pack of butter – 200 grams;
• several cloves of garlic;
• two carrots and one onion;
• spices - to your taste.

Cooking process:

1. Cut the liver into pieces, remembering to wash it thoroughly, and fry in a frying pan until a light crust forms. Then reduce the heat and leave it to simmer under the lid until cooked, add spices.
2. While the frying process is in progress, do the same with onions and carrots, first chopping them. Add garlic here.
3. Mix the prepared ingredients and puree in a blender, add the butter and mix well.

With butter

Butter in pate is a win-win option. But this combination is very high in calories.

Required ingredients:

• 50 grams of butter;
• one onion;
• a little salt, pepper and vegetable oil;
• 400 grams of pork liver;
• clove of garlic.

Cooking process:

1. Cut the liver into pieces and fry it a little in oil.
2. Add the chopped onion to the liver and fry everything together again for a couple more minutes. Add spices. Cover with a lid and simmer until done.
3. Wait for the resulting mass to cool slightly and grind it in a meat grinder. You can use a food processor or blender.
4. Mix the pate with butter and put it in the refrigerator for a while.

With added cheese

Cooking option with cheese. It is advisable to use hard cheese with a pronounced taste.

Required ingredients:

• small package of butter – 100 grams;
• 600 grams of liver;
• 200 grams of cheese;
• salt, pepper;

Cooking process:

1. Rinse the liver well, cover with water and let it stand for a while to improve its taste.
2. Heat a frying pan and lightly fry the chopped onion in vegetable oil. Then lay out the liver and bring everything to readiness. Don't forget to add spices.
3. Grind all ingredients in a blender, add grated cheese. Mix well and put in the refrigerator.

Pate with boiled pork liver

In this recipe, instead of frying, it is suggested to boil the liver.

Required Products:

• a little butter - 50 grams;
• 400 grams of pork liver;
• onions and carrots, one each;
• spices to taste;
• one clove of garlic and one bay leaf.

Cooking process:

1. After the liver has been washed and has been in the water for some time, put it in a saucepan, add a bay leaf there, bring to a boil and wait until it boils.
2. At this time, fry the carrots and onions in a frying pan, adding garlic to them.
3. Mix the vegetables with the liver and grind in a meat grinder. Add soft butter to the pate, put it in a container and let it sit in the refrigerator for a while.

With added mushrooms

You can use any mushrooms, both wild mushrooms and champignons.

Required Products:

• 300 grams of mushrooms;
• 400 grams of liver;
• one onion;
• 100 grams of butter;
• spices to your taste, a clove of garlic.

Cooking process:

1. Chop the onion, fry it a little in a frying pan, add the selected mushrooms to it, and fry for some more time.
2. Then add chopped liver and garlic to the vegetables. Bring all ingredients to readiness, but do not overcook. At this stage you can add seasonings.
3. When everything is ready, use a meat grinder or food processor to make a homogeneous mass. Add chopped butter to the resulting pate and mix well.

step by step recipe with photos

Homemade pork pate is much tastier than its counterparts from store shelves. After all, in this case, you can choose what spices to add, whether to include vegetables in the dish, how much lard to put in, or just get by with meat. From spices you can take a mixture of ground peppers, nutmeg, coriander, cloves (ground or whole), bay leaf, dried garlic. In any case, there is no need to overload the pate with spices, otherwise the taste of pork will fade into the background.

Ingredients

• 1 large onion
• 100 g lard
• 1 large carrot
• 3 tbsp. l. vegetable oil
• 300 g pork
• 1/2 tsp. salt
• 2–3 bay leaves
• 1/2 tsp. spices
• 100 ml water
• bread for serving
• greens for serving

Preparation

1. Peel the onion and chop finely.

2. To make the pate more juicy, it is advisable to take fatty pork (cutlet) or add a piece of lard. If the lard is salted, use a knife to remove excess salt, cut off the skin and cut the lard into small pieces.

3. Heat the frying oil in a frying pan, fry the onion for 2-3 minutes over low heat, then add the pieces of lard into the frying pan. Stir and fry over low heat for another 5-7 minutes.

4. Cut the chilled or defrosted pork into small pieces, place in a frying pan, and stir.

5. Peel the carrots and grate on a coarse grater.

6. Transfer the grated carrots to the pan and stir.

7. Add some water to the pan, add bay leaf, spices and salt.

If you are also not a fan of store-bought sausages, then you probably, like me, are wondering what you can replace them with when preparing sandwiches for children and adults. Often all kinds of pates come to my rescue - they cope with the task in the best possible way. Meat pate is especially good - it is both tasty and nutritious, so you can be sure that you will feed your family well enough.

In addition, meat pate at home will definitely be prepared from the “correct” ingredients and will not contain preservatives, dyes, or other chemicals inherent in store-bought ones. If you don’t know how to make pate at home, on your own, then I will be happy to share with you a proven (more than once!) recipe. You will see for yourself how simple and relatively fast it is. Well, let's go to the kitchen?

Ingredients:

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

Making meat pate at home:

To prepare meat pate at home, let's start with the main thing - the choice of meat. The tastiest meat pate is made from veal - from pork it risks being too fatty, and from beef it is not so tender. Wash the veal and boil in salted water until tender.

Remove the boiled meat from the broth and cool until room temperature. We remove veins and films. Cut the meat into small pieces so that it fits easily into the hole in the meat grinder. We save the meat broth - we will need it later.

Grate the carrots on a coarse grater. You can cut the carrots into thin strips, but it will take much longer. Cut the onion into thin half rings. Heat in a frying pan vegetable oil. Over low heat, covered, fry the onions and carrots for 4-5 minutes, stirring a couple of times.

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

Through a meat grinder with a fine grid installed, pass the meat and onions with carrots three times.

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

Add butter to the minced meat. Pour in the broth. You may need more or less broth, depending on the fat content of the meat.

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

Transfer the pate into a sealable container and place it in the refrigerator for 2-3 hours to allow the pate to cool and harden. Actually, that's all - homemade meat pate is ready.

It makes very tasty sandwiches.

But you can prepare a slightly different dish based on this meat pate - baked pate. Yes, yes, don’t be surprised, pate in the oven is a fairly common dish in many national cuisines. It is prepared very simply: first, fill the baking molds with pate (I use silicone ones).