Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Country Pâté Ingredients
Method
Country Pâté Directions
- 1
Prepare the Onion Confit
In a skillet over medium heat, add a tablespoon of oil and the finely chopped onions. Cook slowly until they are caramelized and golden brown, about 20-25 minutes. Set aside.
- 2
Mix the Ingredients
In a large bowl, combine the ground pork shoulder, ground pork liver, caramelized onions, minced garlic, thyme, bay leaves, salt, black pepper, brandy, diced pork fat, and beaten egg. Mix well until all ingredients are fully incorporated.
- 3
Prepare the Baking Dish
Preheat the oven to 160°C (320°F). Line a loaf pan or terrine mold with parchment paper, leaving some overhang for easy removal.
- 4
Fill the Mold
Transfer the mixture into the prepared loaf pan, pressing down to remove any air pockets. Smooth the top with a spatula.
- 5
- 6
Cool and Serve
Remove the pâté from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set. Serve chilled with slices of baguette and traditional condiments.
