Homemade pâté: The perfect holiday treat that tops store-bought

A handmade pâté is a classic addition to the holiday table. It’s a dish that appeals to both lovers of traditional flavors and those who appreciate healthy, homemade dishes. Such a pâté, crafted from carefully selected ingredients, definitely surpasses the quality of store-bought versions. It’s more aromatic and healthier because you know exactly what goes into it.

Moreover, homemade pâté can be stored in the refrigerator for a week, with its taste and aroma remaining unchanged. Every year, I prepare as much as 7 pounds of this specialty — plenty for the whole family, and some always find their way into gift packages for guests since no one can resist its unique taste.

The secret to a perfect pâté is the right selection of ingredients and patience in preparation. I use three types of meat: pork, beef, and poultry. This combination provides a rich, varied flavor and a velvety texture. Fresh vegetables like carrots, parsley, and onions are also essential, adding lightness and enhancing its aroma.

Ingredients:

                                                                          
• 1.5 pounds of pork (e.g., neck)
• 1.1 pounds of beef (e.g., haunch)
• 2 chicken legs
• 0.5 pounds of raw bacon or liver
• 2 carrots
• 1 parsley root
• 1 onion
• 4 bay leaves
• 8 allspice berries
• 6 black peppercorns
• 2 tablespoons of chopped lovage
• 2 teaspoons of salt
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of cumin
• 1/3 teaspoon of sweet paprika
• A pinch of hot paprika
• 1 roll (e.g., Kaiser roll)
• 3 eggs
• 1 clove of garlic

Preparation Method:

1. Pour 1 gallon of water into a large pot. Add the spices: bay leaves, allspice, pepper, and salt. Add the diced meat, carrots, parsley, onion, and lovage. Cook on low heat for about 1.5–2 hours until all ingredients are softened.
2. After cooking, drain the meat and vegetables and soak the roll in the broth. Pass the meat, vegetables, and drained roll through a meat grinder — preferably three times, to achieve a uniform texture. Add the pressed garlic, spices, and egg yolks.
3. Beat the egg whites with a pinch of salt until stiff, then gently fold them into the mixture. This will make the pâté fluffier.
4. Transfer the mixture into loaf pans, smooth the top, and decorate with bay leaves. Bake in an oven preheated to 350°F for about 90 minutes. After baking, leave the pâté in the oven to cool, and then place it in the refrigerator for a few hours to achieve the right consistency.