Recipe: Baked Liver And Meat Pâté On RussianFood.com

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Recipe: Baked Liver And Meat Pâté On RussianFood.com
Recipe: Baked Liver And Meat Pâté On RussianFood.com

Video: Recipe: Baked Liver And Meat Pâté On RussianFood.com

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Video: The Only Liver Pâté Recipe You'll Ever Need 2023, January
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Liver and meat baked pate

Recipe photo: Meat and liver baked pate
Recipe photo: Meat and liver baked pate

12 portions of 340 kcal 1 hour 20 minutes (your 25 min) Rambutan 19.06.14

RUB 23 UAH 4 per serving

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

Food (for 12 servings)
Pork liver - 500 g
Pork pulp - 250 g
Pork fat (bacon) - 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. spoons

Step by step photo recipe for baked meat and liver pate

Photo of the recipe: Baked meat and liver pate - step number 1
Photo of the recipe: Baked meat and liver pate - step number 1

How to cook baked liver pâté with meat:

Cut the meat, bacon and liver into small pieces.

Photo of the recipe preparation: Baked meat and liver pate - step number 2
Photo of the recipe preparation: Baked meat and liver pate - step number 2

Soak the crustless bread in the cream.

Photo of the recipe preparation: Baked liver and meat pate - step number 3
Photo of the recipe preparation: Baked liver and meat pate - step number 3

Skip meat, liver, bacon, soaked bread and onion through a meat grinder. Add egg, salt and spices. Mix well.

Photo of the recipe: Baked meat and liver pate - step number 4
Photo of the recipe: Baked meat and liver pate - step number 4

Add the garlic passed through a press and mix more.

Photo of the recipe: Baked meat and liver pate - step number 5
Photo of the recipe: Baked meat and liver pate - step number 5

Grease a baking dish with vegetable oil. Put 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.

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.

Photo of the recipe: Baked liver and meat pate - step number 6
Photo of the recipe: Baked liver and meat pate - step number 6

Sliced ​​liver and meat pate.

Enjoy your meal!

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