Pork pate

    1 hour 25 min

    We call this 'Pate Maison' in our house. It's made in a blender but then cooked slowly, covered in bacon, in the oven. Delicious served on crackers or wheaten bread.


    Dorset, England, UK
    40 people made this

    Serves: 6 

    • 225g streaky bacon, fatty rind removed
    • 1 tablespoon flour
    • 140ml stock
    • 225g pork liver, finely minced
    • 1 small onion, minced
    • 1 garlic clove, minced
    • 1 egg, beaten
    • 140ml single cream
    • Salt and freshly ground black pepper
    • Chopped parsley
    • Pinch mixed herbs
    • Few drops anchovy essence (optional)

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Line a small pie dish with half of the bacon. Dice the remaining bacon.
    2. Mix flour and stock; add minced liver, onion, garlic and remaining bacon. Add beaten egg, cream, salt and pepper, parsley, mixed herbs and anchovy essence (if using). Pour into a blender and pulse to a smooth paste.
    3. Pour into pie dish lined with bacon. Cook in preheated oven for 1 hour and 10 minutes.
    4. Turn out onto a plate when cool. Serve.

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    Reviews in English (2)


    fab recipe easy and tasted yummy with chilli chutney on top  -  20 Nov 2012


    This is much closer the 'professional' recipe I have used for many years and leaves other so called 'easy', recipes way behind. 1st class result.  -  23 Dec 2016