How to make delicious homemade pâté? 8 recipes with which you can easily do it

Meat spreads are a real delicacy.

You can buy them, but preparing them at home has undeniable advantages.

You will enjoy it, save money and not burden your body with preservatives, stabilizers and other added substances.

Try our recipes for homemade pies. They are easy and delicious.

Homemade liver pate with apples

Cook the liver with apples, shallots and herbs for a great meat spread. It’s simple!

Ingredients

• 500 g of chicken liver
• 6 tablespoons room temperature butter
• 2 slices of bacon
• 4 small shallots
• 1 clove of garlic
• 1 and ½ teaspoons of fresh thyme
• 1 apple
• 1 tablespoon of sage
• 60 ml of brandy
• 1 teaspoon of salt
• pepper

Method

• Clean the liver, cut off the fat and tissues and put it in the refrigerator.
• Heat 2 tablespoons of butter in a large pan, add the bacon cut into small pieces and fry until golden.
• Add the finely chopped shallots and garlic and fry until the onion turns translucent.
• Add the liver, diced apple, sage, thyme and cook, stirring occasionally, until the apples are tender and the liver is just slightly pink inside.
• Transfer the mixture to a blender.
• Pour the brandy into the pan and heat slowly, scraping up the bits from the bottom of the pan. Cook for about a minute, then pour into a blender.
• Add salt and blend until smooth.
• Stir in butter and pepper to taste.
• Transfer to glasses. For longer storage, pour 1-2 spoons of melted butter over the pâté in a glass, it will last in the fridge for one to two weeks.

If you like offal, be sure to try other recipes for poultry liver .

Excellent homemade belly pate

A luxurious homemade roast pork spread also known as rilletes. The longer it stays in the oven, the more it melts on the tongue.

Ingredients

• 600 g of pork belly
• 400 g of pork liver
• 2 onions
• 150 g lard
• salt
• pepper
• Bay leaf
• 1 teaspoon of thyme
• 2 cloves of garlic
• 4 balls of allspice
• a pinch of nutmeg

Method

• Peel the onion and cut it into rounds, clean the liver, leave the meat whole.
• Grease the baking pan with lard, put the meat and onion, peeled garlic, bay leaf, a few balls of pepper and allspice in it, add 2 spoons of lard on top and bake for 1.5 hours
• Baste and turn the meat several times, as needed.
• Add the liver and bake for another 20 minutes.
• Transfer the belly, liver, onion and garlic and the roast (without spices) to a blender and blend until smooth.
• Season with salt, pepper, nutmeg, if necessary, add lard, mix and you can serve, or transfer the pâté into glasses, cover with a small layer of melted lard and store in the refrigerator for 1-2 weeks.

Vegan mushroom pate

Are you looking for a pate-style vegan spread, do you want to lighten up your diet a little, or just try something new? Try this recipe for a simple homemade mushroom pate.

Ingredients

• 50 g of walnuts
• 1 tablespoon of olive oil
• 1 onion
• 4 cloves of garlic
• 200 g of mushrooms
• salt
• pepper
• rosemary
• parsley

Method

• Dry roast the chopped walnuts in a large pan, stirring occasionally so they don’t burn.
• Place them in a blender and heat the olive oil in a pan.
• Add the finely chopped onion and fry until translucent.
• Add chopped mushrooms, garlic, herbs, salt and pepper and fry for 5-8 minutes, stirring constantly.
• Place in a blender and blend until smooth.
• Serve on toast or a baguette.

Homemade goose pate

Foie gras is a French delicacy. It is prepared rather exceptionally, but the taste is very rich and the texture resembles butter. If you have quality goose liver at your disposal, be sure to try this delicacy.

Ingredients

• 600 g goose liver
• 70 ml sweeter white wine (e.g. Muscat)
• salt
• pepper

Method

• If using frozen liver, thaw it in the refrigerator 24 hours in advance.
• Heat the oven to 160°, divide the liver into lobes and carefully clean it of red spots and remnants of veins.
• Season with salt and pepper on all sides and place in a roasting pan, cover with wine, cover and place the whole roasting pan in a tray or a larger roasting pan with a small layer of water.
• Bake for 40 minutes, check the water and top up if necessary.
• Remove from the oven and use a spoon to remove the top layer of fat, put it in a glass for later.
• Leave the liver in the baking dish, place the foil directly on it and weigh it down with a heavy object, for example a full can.
• Leave in the fridge until the next day.
• Remove the cover, melt the fat that you set aside and pour it into the pâté, let it rest for another 24 hours.
• Then you can cut into slices and serve.

Or you can follow the video recipe:

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Quick homemade chicken liver pate

Making homemade pate doesn’t have to be complicated – see for yourself!

Ingredients

• 400 g of chicken liver
• 300 g of butter
• 1 clove of garlic
• 3 shallots
• 2 tablespoons of brandy
• pate spices
• salt
• pepper

Method

• Clean the chicken liver, remove the blanks and tendons, wash and dry.
• Melt 2 tablespoons of butter in a saucepan, add chopped garlic and finely chopped shallots and fry for 5 minutes.
• Add the liver and thyme and fry for another 5 minutes.
• Pour in the brandy, reheat, separate 50g of the butter and set aside, add the remaining butter and nutmeg to the pot, stirring constantly, let the butter melt completely.
• Transfer the mixture to a blender and blend until smooth.
• Transfer the pâté into glasses, heat the remaining butter set aside and pour it evenly into the pâté glasses.
• Let it sit for at least 3 hours.

Canned homemade killer pate

Thanks to canning, this meat spread will last for several months. It is nutritious and full of flavor.

Ingredients

• 800 g pork shoulder
• 400 g of pork liver
• 2 eggs
• 1 large onion
• 6 cloves of garlic
• 1 tablespoon lard
• salt
• pepper
• nutmeg
• a pinch of cinnamon
• ½ teaspoon sweet paprika

Method

• Wash, dry and cut the meat into cubes, bake for 30 minutes in an oven heated to 160°.
• Cut the onion into pieces and fry in lard.
• Wash and clean the liver and grind it in a meat grinder.
• Allow the meat and onion to cool and then also grind them in a grinder.
• Mix the eggs in a large bowl with the meat pastry and beat with a fork.
• Add minced liver, minced meat and onion, finely chopped garlic and spices and mix well.
• Fill clean canning jars with the mixture approximately 2 cm below the rim.
• Add 0.5 – 1 cm of melted lard to each jar, cover and cook for 1 hour at 85°.

Duck pate with almonds

Do you like a stronger taste? Prepare homemade duck liver pâté, they are much richer in taste and you are guaranteed to enjoy them.

Ingredients

• 800 g of duck liver
• 1 onion
• 2 cloves of garlic
• 200 ml of dry red wine
• 150 g of butter
• 50 g of almond slices
• pate spices
• sprig of thyme
• salt
• pepper

Method

• Wash and clean the liver, cut off the blanks, tendons and fat.
• Let 2/3 of the butter melt in the pot, add the finely chopped onion, fry, add the chopped garlic and fry for a short time.
• Add the liver cut into pieces, mix and let it infuse for a few minutes.
• Pour in the wine and let it cook for half a minute.
• Salt, pepper, mix, remove from heat and let cool.
• Transfer the mixture, including the pastry, to a blender and blend.
• Add chopped spices, chopped almond slices, mix and transfer to glasses.
• Pour melted butter on top, add a sprig of thyme and store in the fridge.

Do you like duck meat? Also try duck breast recipes .

Homemade wild boar pate

A rustic pâté with a completely unmistakable taste. It is absolutely perfect with toasted bread and pickled cucumbers.

Ingredients

• 2 tablespoons of butter
• 800 g of boar meat
• 200 g of English bacon
• 1 onion
• 3 cloves of garlic
• salt
• pepper
• thyme
• 4 balls of allspice
• 4 cloves
• 60 ml of brandy
• 2 eggs
• 60 ml of whipping cream

Method

• Preheat the oven to 180°.
• Heat the butter in a pan, add the finely chopped onion and fry until the onion turns translucent.
• Cut the meat into small pieces, the bacon into cubes. Place in a large bowl, add fried onion, finely chopped garlic, ground spices, salt, thyme and mix thoroughly.
• Beat the eggs in the cream, add the brandy, mix and pour into the meat mixture.
• Mix thoroughly and transfer to a buttered terrine or baking dish, cover with a lid or cover with foil and place in a tray of water.
• Bake for 1.5 to 2 hours. Remove from oven and let cool.
• Put in the fridge for 24 hours and then you can serve.

Pate spices

You can buy a spice mix for making homemade pâté, but you can also prepare it at home very easily. All you need is a mortar and a few basic spices.

Ingredients

• A pinch of dried ginger
• 6 balls of allspice
• 6 black pepper balls
• ¼ teaspoon thyme
• 1 bay leaf
• 4 cloves
• a pinch of ground nutmeg

Method

• Place the spices in a mortar and grind into a fine powder.