Easter pâté
Pasztet wielkanocny: baked Polish Easter loaf of pork, chicken and liver with marjoram
A thick slice of homemade pasztet belongs on the Easter breakfast table after the blessing of the food basket, next to ham, eggs, ćwikła and white sausage. This baked loaf combines pork shoulder, chicken thighs and pork liver, simmered with root vegetables and allspice, minced twice and baked until firm, so it slices cleanly yet stays moist and spreadable. Marjoram and nutmeg give it the classic Polish flavour; serve it cold with horseradish, beetroot relish and pickles. Overbaking dries it out, but underbaking is the bigger risk with poultry and liver, so always check the centre with a thermometer. Bake it two days ahead: it needs to chill overnight to set, and it keeps for five days in the fridge. Chef's tip: save the cooking stock and add it a ladle at a time as you mix; the mixture should be as soft as thick porridge, which keeps the finished loaf juicy.
- Total time
- 180 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For cooking the meat
- 1 ⅓ lb pork shoulderin large chunks
- 10 ½ oz pork or chicken livertrimmed
- 4 ¼ cups water
- 1 carrothalved
- 1 parsley roothalved
- 2 onionshalved
For the loaf
- 3 eggs
- 2 tsp salt
- 1 tsp black pepperfreshly ground
- 2 tsp dried marjoram
- ½ tsp grated nutmeg
- 1 tbsp lard or oil for the tin
- 2 tbsp dry breadcrumbs for the tin
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Method
0/8 doneStep 1: Put the 1 ⅓ lb pork shoulder, 14 oz boneless chicken thighs, skinless, 1 carrot, 1 parsley root, 2 onions, 3 bay leaves, 6 allspice berries and 8 black peppercorns in a pot with the 4 ¼ cups water. Bring to the boil, skim, then simmer gently for 60 minutes, until the pork is very tender.
65 minStep 2: Add the 10 ½ oz pork or chicken liver and simmer for 10 minutes more, until it is firm and no longer pink inside. Strain, keeping the stock; discard the spices and keep the carrot and onions.
12 minStep 3: Soak the 1 stale white bread roll in 150 ml of the hot stock for 5 minutes and squeeze lightly.
5 minStep 4: Mince the meats, liver, carrot, onions and soaked roll twice through the fine plate of a mincer (or blitz in a food processor until fine).
15 minStep 5: Mix in the 2 tsp salt, 1 tsp black pepper, 2 tsp dried marjoram and ½ tsp grated nutmeg, then add stock a ladle at a time until the mixture is soft and spreadable. Taste and adjust the seasoning now, then beat in the 3 eggs one at a time; do not taste once the raw egg is in.
8 minStep 6: Heat the oven to 350°F (300°F fan). Grease a 30 cm loaf tin with the 1 tbsp lard or oil for the tin and dust with the 2 tbsp dry breadcrumbs for the tin. Spoon in the mixture and smooth the top.
5 minStep 7: Stand the tin in a roasting tray, pour hot water into the tray to come halfway up the tin and bake for 60–70 minutes, until the top is browned and firm and the edges pull away from the tin. A probe in the centre must read 165°F.
70 minStep 8: Cool in the tin for 1 hour, then cover and chill in the fridge overnight before turning out and slicing. Keep refrigerated and eat within 5 days.
5 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 23 g
- Carbs
- 6 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does easter pâté take?
- About 180 minutes in total: 40 minutes to prepare and 140 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of boneless chicken thighs, skinless?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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