Home-made meat pate is known to be much better than purchased, besides it is very simple to prepare, and its universal taste will appeal to anyone.
Ready-made pate can be served in cold or hot form, to a festive or casual table, in addition to bread or tartlets, as well as in fillings for pies or pancakes.
Pate of pork
Ingredients:
- minced pork meat - 200 g;
- lard - 40 g;
- onion - 1 pc .;
- butter - 1 tbsp. a spoon;
- egg - 1 piece;
- garlic - 1 clove;
- brandy - 1 tbsp. a spoon;
- salt, pepper - to taste;
- strips of bacon - 7-10 pcs.
Preparation
Onions cut into cubes and pass on butter until soft, then add the brandy and continue the roasting until golden brown. For 30 seconds until ready, squeeze a garlic clove into the pan.
Pork minced well seasoned, drive into it an egg and add onion zazharku and soft butter. To make the pate more juicy, add a twisted bacon to it, but if the stuffing itself is fat enough, you can skip this step.
In the form for pate (terrin) we spread the strips of bacon, in the "basket" of which our future pate will be placed. Terrin cover with a lid and put on a baking tray with water, our pastry will be baked at 180 degrees for about 2 hours or until the meat mass falls behind the mold walls.
Further on the baked pate loaf is put down, and in this position the dish is sent for a day in the fridge, after which it can be cut into portions and served to the table.
Pate of beef and cheese
The recipe for this meat pate is a must for the housewives, who usually do not have enough time for long cooking.
Ingredients:
- boiled beef - 400 g;
- onions - 1 pc .;
- mayonnaise - 3 tbsp. spoons;
- cheese hard - 100 g;
- butter - 2 tbsp. spoons;
- salt - to taste.
Preparation
Before you make a meat pate, onions cut into cubes and fry until soft in vegetable oil. Cooked beef is twisted in a meat grinder and mixed with onion roast, finely grated cheese, mayonnaise and soft butter. The resulting paste is repeatedly passed through a meat grinder or thoroughly grinded to pasty state with a blender.
Ready-made pate will suit both as an independent dish, and as an addition to baking. Bon Appetit!