Liver and chicken meat pâté

Name: Liver and chicken meat pâté - Aglaia J.
Ingredients: Dough: 300 g flour; a pinch of salt; 250 g cold butter; 250 g cottage cheese. Filling: 400 g chicken liver; 3 large onions; 400 g chicken breast; 250 ml liquid cream; 2; 3 tablespoons dried and blanched green pepper; salt; pepper; oregano.

Appetizers - Liver and chicken meat pâté by Aglaia J. - Recipia

Chicken Liver and Meat Pâté - A Gourmet Delight at Home Preparation time: 30 minutes Baking time: 45 minutes Total time: 1 hour and 15 minutes Number of servings: 8 servings This chicken liver and meat pâté is an elegant appetizer, perfect for festive meals or a refined dinner at home. With a flaky crust and rich filling, this recipe is sure to become a favorite in your household. Ingredients for the crust: - 250 g flour - 125 g cold butter, cubed - 1/2 teaspoon salt - 100 g cottage cheese Ingredients for the filling: - 300 g chicken liver - 200 g chicken meat (boneless thighs or breast) - 1 large onion, finely chopped - 2-3 garlic cloves, minced - 50 ml brandy or whiskey - 100 g sour cream - 2 eggs - Salt and pepper to taste - Oil for frying Preparation instructions: 1. Making the crust: Start by sifting the flour and salt into a large bowl. Add the cold butter cubes and rub them with your fingertips until the mixture resembles sand. This step is essential for achieving a flaky crust, so don’t rush. Then, incorporate the cottage cheese, mixing gently until combined. Form a ball from the dough, cover it with plastic wrap, and refrigerate for 30 minutes. 2. Making the filling: In a frying pan, heat a little oil and add the chopped onion. Sauté over medium heat until golden. Add the chicken liver and diced chicken meat. Fry everything for about 5-7 minutes, stirring constantly. Add the garlic and brandy, allowing it to simmer for a few minutes to reduce. Season with salt and pepper to taste. Once the mixture has cooled, transfer it to a bowl and add the sour cream and eggs, mixing well. 3. Assembling the pâté: Preheat the oven to 180°C. On a floured surface, roll out the dough into a thin sheet, large enough to cover the bottom and sides of a tart pan. Place the dough in the pan, trimming any excess from the edges. Pour the liver and meat filling into the crust, leveling it evenly. 4. Baking: Bake the pâté in the preheated oven for 30-45 minutes, or until the crust is golden and the filling is set. Allow to cool slightly before removing from the pan. 5. Serving: This pâté can be served warm or cold, sliced thinly. Give it an elegant touch by garnishing with fresh parsley leaves or a few slices of pickled cucumbers on the side. Practical tips: - For an even more intense flavor, you can add spices like thyme or rosemary to the filling. - If you want a lighter version, you can substitute the chicken meat with turkey or add sautéed mushrooms to the filling. - The pâté keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. This chicken liver and meat pâté is not only a delicious dish but also a great way to impress your guests. Try this simple recipe and enjoy every slice!

Category: Appetizers Author: Aglaia J. Views: 1 Date: 06.10.2024

Facebook Pinterest

Appetizers - Liver and chicken meat pâté by Aglaia J. - Recipia 1

Appetizers - Liver and chicken meat pâté by Aglaia J. - Recipia 2

Categories