Rustic chicken liver and morel pate

Rustic chicken liver and morel pate


15 people made this

About this recipe: A rustic French pate baked in a terrine mould, this is much easier to make than you think! Enjoy this pâté en terrine with crusty bread, mustard and pickles.


Serves: 10 

  • 20g dried morel mushrooms
  • 100ml warm milk
  • 1 tablespoon cognac
  • 200g chicken livers
  • 200g unsmoked ham
  • 2 large cloves garlic
  • 250g pork mince
  • 1 egg
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 bay leaf

Prep:15min  ›  Cook:1hr  ›  Extra time:6hr chilling  ›  Ready in:7hr15min 

  1. Preheat oven to 180 C / Gas 4. Soak morel mushrooms 20 minutes in milk and cognac.
  2. Meanwhile, place the chicken liver, ham and garlic in a food processor. Process till smooth and well combined. Add the pork mince, egg, pepper and salt. Process again till smooth and well combined.
  3. Drain and chop the morels; stir them into the meat mixture. Tip pate mixture into a greased terrine mould. Smooth out with the back of a spoon and gently press the bay leaf on top.
  4. Bake for 1 hour in the preheated oven. Remove from oven and allow to cool to room temperature, then chill in the fridge for at least 6 hours.

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Reviews (1)


This was relatively easy but the end result was more of a meatloaf than a pate. Bit salty too so if I do this again I'd halve the salt and increase the pepper or add paprika. - 27 Dec 2013

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