Liver and Meat Baked Pate

by Editorial Staff

Pork and liver casserole. It is easy to prepare baked liver and meat pate, it turns out a lot.

Cook: 25 minutes

Servings: 12

Ingredients

  • Pork liver – 500 g
  • Pork pulp – 250 g
  • Pork fat (lard) – 350 g
  • Garlic – 2 cloves
  • Bulb onions – 1 pc.
  • Egg – 1 pc.
  • White stale bread – 3 slices (no crust)
  • Cream 10% – 150 ml
  • Salt to taste
  • Ground black pepper – to taste
  • Thyme to taste
  • Vegetable oil – 2 tbsp

Directions

  1. Cut the meat, bacon, and liver into small pieces.
  2. Soak the crustless bread in the cream.
  3. Skip meat, liver, bacon, soaked bread, and onion through a meat grinder. Add egg, salt, and spices. Mix well.
  4. Add the garlic passed through a press and mix more.
  5. Grease a baking dish with vegetable oil. Put the prepared minced meat in a mold and level the surface. Lubricate with vegetable oil on top. Bake in an oven preheated to 180 degrees for 40-60 minutes (baking time depends on the thickness of the meat layer). Allow the finished pate to cool slightly in the mold, then walk along the edge with a sharp knife, if necessary, and transfer the pate to a dish.
  6. Baked pâté is good both warm and cold. It turned out to be quite a lot, so there is enough for sandwiches, and you can cook delicious pies.
  7. Chopped meat and liver pate.

Bon Appetit!

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