How to make a pie?

Pate is a great snack that is equally good for a family breakfast, a festive banquet or a party with friends. It is enough to change the way the pate is served and add some unusual ingredients to it, and it easily turns from an everyday dish into an exquisite delicacy. Pate can be prepared not only from the liver, as is customary in Russian housewives, but also from meat, vegetables, fish and beans, each of them will be tasty in its own way.

If you are a novice chef, then our tips on how to make pate, will help you master this culinary wisdom. In fact, nothing complicated about it. Carefully read the recipe, diligently follow all the recommendations and a delicate fragrant pie you get on the first try.

How to make liver pate

The easiest way is to make chicken liver pate.

  • Take one package of fresh chicken liver weighing 400-500 grams. Rinse it under cold water, carefully separate all the veins and bile ducts. To speed up the cooking process, divide each piece into two - three parts.To make the liver especially tender, you can soak it in milk for a few hours before frying. But if you have little time, you can skip this step.
  • Drain the liver with a paper towel and fry it in refined vegetable oil for 7 to 9 minutes. The liver should become pinkish gray and not bloody. Salt it is not necessary. If you are preparing a festive version of the pate, at the end of frying the liver can be poured with one or two spoons of brandy.
  • Separately, fry two finely chopped onions. The main thing at this stage - do not give the onions much to fry, and especially burn. If desired, you can add chopped garlic clove to the pan. This should be done a couple of minutes before the end of onion roasting. At the same time, add a spoon of ground white pepper and a little thyme to the onions.
  • We load the fried liver into the bowl of the blender (along with the fat and juice that are on the square) and the onion, and grind them well. Salt, add a pinch of nutmeg and a pinch of sugar for piquancy of taste, 100 gr. softened butter and pour 100 ml. heavy cream. Beat all the ingredients into a fluffy smooth mass. We try, if necessary, add saliva, shift it to the tray and cool for half a day.

Now, knowing how to make liver pate, according to the basic recipe, try experimenting a bit. Before chopping, add one grated roasted carrot (many people love a liver with a carrot) or mix the finished liver mass with finely chopped champignons.

How to make chicken pate

To make chicken pate, boil until fully prepared the carcass of a young well-fed chicken weighing one and a half to two kilograms and cool it without removing it from the broth. Separate the meat from the skin and bones. Grind the meat in a blender as small as possible. Add four steamed boiled yolks and half a pack of butter, salt, pepper, add a pinch of nutmeg and, for the brightness of the taste, half a cup of grated cheese or chopped walnuts. Well, beat the pate in a blender, if it is too cool, add a few spoons of chicken broth to it. Pate is ready, it remains only to cool it before use.

I would also like to talk about how to make home-made pate, as it is customary to cook it in the countryside, without a blender and other urban tricks.

How to make pork pork ukrainian

It makes sense to prepare such a pie when you pinned up the pig in your yard. Otherwise, all the necessary ingredients will have to be bought on the market. To prepare one kilogram of such a paste, you need 0.5 kg. meat from the pork head; 0.2 kg of pork liver; 0.3 kg. bacon with pork cheek skin; 50 gr. flour ;, 2 onions; salt and pepper; 1.5 cups broth.

The pig's head is thoroughly washed and cleaned, coarsely chopped and boiled in a large saucepan until the meat begins to separate easily from the bones. Fat with skin thoroughly cleaned, boil for a quarter of an hour and cooled. Liver is sliced and also boiled. Fry on Smaltsev onion. Remove all the meat from the bones and double-roll it in the meat grinder along with the liver, bacon, skin and onions. Broth, salt, black pepper and allspice, marjoram and some fat removed from the broth are added to this stuffing. Stir in the flour. This mixture is again passed through a meat grinder, spread it into molds, greased, and baked in an oven at medium temperature.