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Traditional Easter pate
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Traditional Easter pate

Traditional meat Easter pate, which cannot be missed on the festive table. Thanks to the several types of meat, it tastes great.

Traditional Easter pate
Total time 180 mins
Preparation time: 180 mins
Nutrition facts (per portion): 24136 kJ / 5765 kcal
Fat: 393 g
Protein: 642 g
Carbohydrates: 16 g

Ingredients for 12 portion(s)

  • 0.9 kg of pork shoulder
  • 0.5 kg of a beef band
  • 0.5 kg of chicken thighs
  • 0.6 kg of chicken liver
  • 0.35 kg of fresh bacon
  • 11 tablespoons of Kikkoman soy sauce
  • 3 tablespoons of lard
  • 2 medium carrots
  • 2 medium parsley
  • 1/4 of celery
  • 3 large bay leaves
  • 5 grains of allspice
  • 15 peppercorns
  • 3 eggs

Preparation

  1. Cut the pork shoulder, stripe and bacon into smaller pieces. Put all the pieces into a pot, add chicken legs, peeled carrots, parsley and celery, pour approx. 3l of water, add spices and cook it covered for about an hour. After this time, if the legs are soft, remove them and add the liver. Cook it for 30-40 minutes (until the meat is tender).
  2. Remove the bones from the chicken and grind three times with the remaining meat.
  3. Mix everything with lard and eggs. Add 1 cup of the broth that was formed while cooking the meat to the mass. If the mass is too compact, add 1/3 - 1/2 cup of broth. Season it with salt and pepper to your taste.
  4. Pass it to a rectangular mold and bake it in an oven preheated to 190 degrees for approx. 50-60 minutes.

Used products in this recipe

Total time 180 mins
Preparation time: 180 mins
Nutrition facts (per portion): 24136 kJ / 5765 kcal
Fat: 393 g
Protein: 642 g
Carbohydrates: 16 g

Ingredients for 12 portion(s)

  • 0.9 kg of pork shoulder
  • 0.5 kg of a beef band
  • 0.5 kg of chicken thighs
  • 0.6 kg of chicken liver
  • 0.35 kg of fresh bacon
  • 11 tablespoons of Kikkoman soy sauce
  • 3 tablespoons of lard
  • 2 medium carrots
  • 2 medium parsley
  • 1/4 of celery
  • 3 large bay leaves
  • 5 grains of allspice
  • 15 peppercorns
  • 3 eggs