Chicken and Pork Pate

Chicken and Pork Pate


1 person made this

About this recipe: This robust pate is perfect for special occasions. Chicken liver is mixed with chicken, sausagemeat, ham, prunes and almonds before being baked to perfection. You need to make this ahead of time and let it chill for one day. It will keep for at least a week in the refrigerator. Serve with fresh baguettes or crackers.


Serves: 12 

  • 1 egg
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme, leaves only
  • 100g almonds
  • 100g prunes
  • 2 chicken breasts, diced
  • 200g pork sausagemeat
  • 250g chicken livers
  • 3 bay leaves
  • 1 gammon steak
  • 1 knob butter
  • pepper to taste

Prep:20min  ›  Cook:1hr  ›  Extra time:1day chilling  ›  Ready in:1day1hr20min 

  1. Preheat the oven to 180 C / Gas 4. Butter a pate terrine.
  2. Place livers and gammon into a liquidiser or food processor. Process until finely chopped. Mix in sausagemeat, egg and thyme. Season with pepper.
  3. Cook the chicken in a frying pan with olive oil for 10 minutes over medium heat. Add to the liver mixture. Stir in almonds and prunes and pour into terrine. Top with bay leaves.
  4. Bake in preheated oven for 1 hour. Remove from the oven, then refrigerate for at least one day.

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