Homemade Polish meat pâté

This homemade pâté combines cooked pork shoulder and chicken with briefly fried liver. Grind the meat with vegetables, mix with eggs and seasonings, then bake in a loaf tin. Once completely cool, it firms up and becomes easy to slice. The quantities fill one large loaf tin or two smaller ones.

Ingredients for the pâté

• 700 g pork shoulder
• 500 g boneless chicken thigh meat
• 250 g chicken liver
• 1 carrot, 1 parsley root and a piece of celeriac
• 2 onions and 2 garlic cloves
• 1 dry bread roll and about 150 ml of the meat cooking stock
• 3 eggs
• 2 tablespoons oil, salt, pepper, marjoram and a pinch of nutmeg
• 2 bay leaves and 3 allspice berries
• fat and breadcrumbs for the tin

Chicken thigh adds moisture and pork shoulder gives a stronger flavour. The liver should be fresh, without green discolouration. If using bone-in meat, carefully remove all bones and cartilage before grinding. Add stock gradually, as the moisture in the meat and bread can vary.

Cooking the meat and preparing the liver

Cut the pork shoulder into large pieces. Put it in a pot with the chicken, peeled vegetables, one onion, bay leaves and allspice. Add just enough water to cover. Simmer with the lid partly on until the meat is tender, usually about 1.5 hours. The chicken may become tender sooner, so remove it when ready.

Drain, reserving the stock. Remove the whole spices and bay leaves. Soak the bread roll in some warm stock. Chop the second onion and soften it in oil, then add the garlic and cleaned liver. Fry until the liver is fully cooked through, then leave to cool. Prepare raw meat and liver on a separate board and wash the equipment after use.

Grinding and seasoning

Grind the meat, liver, cooked vegetables, onion and squeezed-out bread twice through a fine plate. This gives the pâté a firm, delicate texture. Add the eggs, marjoram, pepper and a little nutmeg to the cooled mixture. Mix thoroughly, adding enough stock to make it soft and spreadable but not runny.

Add salt cautiously, especially if the stock was already salted. To check the seasoning after adding raw eggs, fry a small piece of the mixture until fully cooked before tasting it. Adjust the rest if needed. Loosen a dry mixture with stock, or thicken one that is too loose with a little breadcrumbs.

Baking and serving

Grease the tin and coat it with breadcrumbs. Spoon in the mixture, press it down and smooth the surface. Bake at 180°C with top and bottom heat for about 60 minutes. The top should brown and the centre should be fully cooked. If you have a kitchen thermometer, check that the centre reaches at least 74°C.

Let the pâté cool in the tin, then chill it in the fridge. It can crumble if sliced while warm. Serve with fermented cucumber, horseradish or beetroot and horseradish relish, and bread. It goes well with homemade bread. The meat stock can form the base of a soup; the broth recipe may also be useful.

Before baking, tap the tin lightly on the worktop to remove larger air pockets. If the top browns too quickly, cover it loosely with baking paper. Once chilled, run a thin knife around the sides and carefully remove the pâté. Slice with a sharp knife, wiping it between cuts. Return leftovers promptly to the fridge in a tightly closed container.

FAQ

Why does the pâté crumble?

The mixture may have been too dry, or the pâté may have been sliced before chilling. Next time add a little more stock and refrigerate until fully firm.

Can pâté be frozen?

Yes. Divide the cooled and chilled pâté into portions, wrap tightly and freeze. Defrost in the fridge and eat within 2 days. Do not refreeze a thawed portion.

How should pâté be stored?

Keep it in a closed container in the fridge and eat within 3 days. Do not leave the finished pâté at room temperature for long.