Pork pate

Pork pate


7 people made this

About this recipe: 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.

jean.isacke Dorset, England, UK

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 (1)


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

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