Best 3 Baked Pate Recipes

COUNTRY STYLE PATE - AMERICAN TEST KITCHEN RECIPE

Steps:

• In a skillet sweat the onion with the butter over medium heat until translucent, about 3 minutes .
• Combine 1 lb ground pork, 1/2 lb diced bacon, and 6 oz chopped liver until evenly distributed.
• In a separate bowl mix 1 egg, 2 Tbsp heavy whipping cream, 3-4 garlic cloves, 2 Tbsp thyme, ½ tsp ground pepper and 1½ tsp salt.
• Now bring the meat mixture, 2 Tbsp heavy cream mixture, diced carrots, cornichons and onions together and mix thoroughly.
• Place 1 bay leaf into the bottom of each 3" x 6" mini loaf pan, or 2-3 leaves if you're using one 4" x 9". Line the form with bacon, slightly overlapping, and allowing the ends to hang over the form. You will later wrap the filling with the ends that overhang. I cut each strip in half, instead of using the whole strip, which I regretted later.
• Drop the baking form against a counter several times, to bring out any bubbles that might have formed and to compact the meat mixture in. Cover the filled loaf pan with foil and wrap the ends tightly against the sides of the pan. Now put the filled loaf pans into a 3 inch rimmed baking pan. Fill the baking pan with hot boiling water until it comes halfway to the filled loaf pans. Put the baking a probe thermometer in the middle of one of the filled pans and extend the cord to the outside of the oven.
• Place in preheated to 350F oven and bake until the thermometer registers 165F.
• Remove the baking pan from the oven. Remove loaf pans, discard the liquid. Place the loaf pans back into the baking dish. Place something flat on top (like a cutting board) and put something heavy on top to compress the terrine and make it less crumbly when cutting. When the terrine has cooled to room temperature, remove the weight, clean the outside of the loaf pans and refrigerate for about 5-6 hours or overnight.
• When ready to serve, place the loaf pan into a bowl of hot water for about 20-30 seconds. Unwrap the foil from the top, place a plate or serving board on top and with one swift motion invert the terrine onto the plate. For cleaner cuts, dip a knife into hot water, wipe it and then cut the terrine into slices. Serve with pickles and fresh loaf of bread.

CHICKEN-LIVER PâTé

Steps:

• Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
• Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
• Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.

BAKED PATE

Steps:

• In a blender, food grinder or processor (using the steel knife blade), mix the chicken, veal, garlic and shallot until fine.
• Add the remaining ingredients except the bay leaves and grind everything until the mixture is smooth and finely chopped.
• Place in a 2 cup tureen or mold with the bay leaves decorating the top.
• Bake in a preheated oven at 400 degrees for 40 minutes or until the pate pulls away from the sides and is brown on top.
• Cover and refrigerate when cold.
• Leave bay leaves on pate as a garnish.