Pates From Liver, Fish, Chicken, Meat: 10 Recipes (Part 2)

6. Liver pate in puff pastry

Ever need:

• 400g puff pastry,
• 1 egg yolk.

For the filling:

• 300 g of beef or Turkey liver,
• 200 g of boiled Turkey,
• 2 tablespoons flour,
• 2 bulbs,
• 1 carrot,
• 1 egg,
• 1/4–1/3 Cup of broth,
• salt to taste, pepper,
• vegetable oil.

For decoration:

• mint leaves.

Preparation:

1. Cut the liver into small pieces. Chop the onion finely, grate the carrots on a large grater. Fry everything together in vegetable oil.
2. Liver with vegetables and chicken meat should be minced twice. Add the broth, yolk, flour, salt and pepper. Stir well. The filling should not be liquid.
3. Roll out the puff pastry with a thickness of 0.5 cm. put the Pate on one half of the dough, cover with the second half.
4. On top of the dough, make staggered cuts with a knife. Grease the top of the pie with beaten egg.
5. Line a baking sheet with parchment paper and put the pate in the dough on it. Bake for 20-25 minutes at + 180…+200°C.
6. Ready pate to cool, cut into pieces. Garnish with mint.

7. Pate “New Year”

Ever need:

• 1 kg of chicken liver,
• 500 g of brisket,
• 2 eggs,
• 2 white bulbs,
• 100 ml of milk,
• 1 tablespoon semolina,
• 100 g butter,
• 1 teaspoon brandy,
• salt and pepper.

Preparation:

1. In cold milk, pour pepper, semolina, salt, mix, leave to swell.
2. Cut the pork belly into slices and fry in a dry pan until Golden brown.
3. Wash the chicken liver, dry it, and fry it. Peel the onion, chop it, and fry it in the same pan. Skip the liver, brisket and onion through a meat grinder (or grind with a blender).
4. Mix the yolks with the milk mixture. Combine the liver mixture and milk, add brandy, softened butter, and mix well.
5. The form is lined with foil, put the liver mixture, close the edges of the foil. Bake the pate for 40-50 minutes at + 160°C. Cool, remove from the mold, and cut into slices.

8. Eggs stuffed with liver

Ever need:

• 4 eggs,
• 200 g raw liver,
• 2 tablespoons vegetable oil,
• 1 small onion,
• 1 small carrot,
• 50g peeled walnuts,
• 3 sprigs of parsley,
• lettuce leaves,
• green leaves for decoration,
• salt, ground black pepper.

Preparation:

1. Wash the eggs, put them in a saucepan, cover with hot water and cook for 15 minutes. Cool under cold running water. Wash the liver, remove the film, cut into slices.
2. In a frying pan, heat the vegetable oil and fry the liver on all sides. Place on a plate and let cool. Peel the onion and finely chop it.
3. Wash, peel and grate the carrots. In the remaining oil in the pan, fry the onion and carrot until browned. Pass the liver through a meat grinder along with the onions and carrots.
4. Clean the eggs, cut each in half and remove the yolks. Cut the greens, add to the resulting mass along with the yolks, salt and pepper. Lightly whisk everything in a blender. You can add a little broth.
5. Wash and dry the lettuce leaves. Arrange on a plate. Fill the egg whites with liver mass, garnish with green leaves and place on lettuce leaves.

9. Fish pate with lemon juice and yogurt

Ever need:

• 2 smoked fish fillets,
• 2 eggs,
• 1 small onion,
• 75 g breadcrumbs,
• 150 g of yogurt or sour cream,
• salt, ground black pepper,
• a few sprigs of parsley,
• 1 lemon,
• 1 pack of crackers or crackers.

Preparation:

1. Hard-boiled eggs, pour cold water, peel and chop. Cut the fillet into cubes. Finely chop the onion. Wash the greens and cut off the leaves.
2. Mix everything, add breadcrumbs and yogurt, grind with a blender, season with salt and ground black pepper.
3. Pour hot water over the lemon and remove the zest in thin strips. Squeeze the juice and mix it with the pate. Spread on crackers.

10. Pate in crispy dough

Ever need:

For the dough:

• 150 g flour,
• 50 g butter,
• 70 ml of ice-cold water,
• salt.

For pate:

• 250 g chicken fillet,
• 250 g of pork and veal,
• 60 g of bacon,
• 1 egg + 1 yolk,
• 1 clove of garlic,
• salt and pepper.

Preparation:

1. Knead the dough and put it in the refrigerator for 30 minutes. Chop the fillet and meat, put the chopped garlic, salt, and pepper. After 30 minutes, add the egg and sliced bacon.
2. From the dough, roll out two unequal layers. Put the dough in the form, form the sides, put the minced meat. Cover with the remaining layer of dough, pinch the edges. Brush the top with the yolk and bake for 1 hour in the oven at + 180°C.
3. Then reduce the temperature to + 160°C and cook for another 15 minutes. Decorate as desired.