June 14, 2015
- 4.56 from 9 votes
- 23 comments
- #Appetizer
- #Chicken
- #Liver
- #Lunch
- #Meat
- #Pork
- #Side Dish
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Country Style Pate recipe– rich, incredibly flavorful seasoned meat spread that goes well with a fresh crusty baguette and a pickle. If you’ve never made this appetizer at home, do it at least once. Step by step pictures will be there to guide you every step of the way.
What is Pate?
Pate means “paste” in French and is pronounced as pah-TAY. Typically it’s just a mixture of ground meat, liver, seafood, or vegetables that is then seasoned with spices, herbs and even brandy or wine.
This Country Style Pate has been on my mind ever since I saw it in America’s Test Kitchen magazine that I subscribed to at the time.
I have never made or eaten anything like this before and it looked very intriguing. I love anything made with chicken liver, so I knew that Country Style Pate recipe, just like this Liver Mousse Recipewould be something I would like.
Curiosity got the best of me so I decided to give it a try. With some adjustments to the recipe to accommodate for the ingredients, I had at hand I made the Country Style Pate and I am being truly honest when I tell you that I was seriously impressed. Knowing just how rich the pate is I had to exercise all the will power I had not to eat more than just a couple of slices, it was that good!
As you know, I always share foods I make with my sister who lives pretty much next to me and she completely shared my love for this Country Style Pate. She kept asking what this was and what I made it with. All flavors are perfectly fused together to create something magical. A fresh crusty baguette and a pickle are all you need to eat the Pate. The baguette is the perfect vessel, while a bite of a pickle or a cornichons cuts down on the richness of the pâté. This might not be a recipe you make every day, but it’s something you should definitely try for a fancy appetizer-only party, or for a simple dinner on a quiet evening with your love.
Original Recipe Source: Country-Style Pate by America’s Test Kitchen
Ingredients for Country Style Pate:
- Unsalted Butter
- diced shallots or yellow onion
- ground pork
- bacon, diced finely
- bacon (thin or regular thickness)
- chicken livers, trimmed and cut into small 1/2″ pieces
- large egg
- heavy whipping cream
- minced fresh thyme leaves
- cloves garlic, minced
- kosher salt
- fresh or dried bay leaves
- cooked, diced carrots
- diced pickles/cornichons
- ground black pepper
How to make Country Style Pate:
- In a skillet, sweat the onion with the butter over medium heat until translucent, about 3 minutes.
- Combine ground pork, diced bacon and chopped liver in a bowl until evenly distributed.
- In a separate bowl mix the egg, heavy whipping cream, garlic, thyme, ground pepper and salt.
- Now bring the meat mixture,heavy cream mixture, diced carrots, cornichons and onions together and mix thoroughly.
- Place 1 bay leaf into the bottom ofeach 3″ x 6″ mini loaf pan, or 2-3 leaves if you’re using one 4″ x 9″. Line the form with bacon, slightly overlapping, and allowing the ends to hang over the form. You will later wrap the filling with the ends that overhang. I cut each strip in half, instead of using the whole strip, which I regretted later. The bacon keeps the filling from losing its freshness and allows the terrine to stay fresh longer in the fridge. You can use one 4″ x 9″ form instead of two 3″ x 6″ forms. I like using twominiloaf pans since once you cut into the pâté you have to eat it within a day. But the uncut pâté can be stored in the fridge for up to 5 days without losing its freshness.
- Drop the baking form against a counter several times, to bring out any bubbles that might have formed and to compact the meat mixture in. Cover the filled loaf pan with foil and wrap the ends tightly against the sides of the pan. Now put the filled loaf pans into a 3 inch rimmed baking pan. Fill the baking pan with hot boiling water until it comes halfway to the filled loaf pans. Put the baking a probe thermometer in the middle of one of the filled pans and extend the cord to the outside of the oven.
- Place in the oven and bake until the thermometer registers 165F. Remove the baking pan from the oven. Remove loaf pans, discard the liquid. Place the loaf pans back into the baking dish. Place something flat on top (like a cutting board) and put something heavy on top to compress the terrine and make it less crumbly when cutting. When the terrine has cooled to room temperature, remove the weight, clean the outside of the loaf pans and refrigerate for about 5-6 hours or overnight.
- When ready to serve, place the loaf pan into a bowl of hot water for about 20-30 seconds. Unwrap the foil from the top, place a plate or serving board on top and with one swift motion invert the terrine onto the plate. For cleaner cuts, dip a knife into hot water, wipe it and then cut the terrine into slices. Serve with pickles and fresh loaf of bread.
Looking for more Appetizers? Try these:
– Great finger food appetizer for any occasion!
Grilled Eggplant – Eggplant grilled then tossed in a sweet chili sauce.
- Aromatic Cured Salmon – Salmon cured in the salty-sweet brine with seasoning.
Country Style Pate - American Test Kitchen Recipe
4.56 from 9 votes
Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way.
Author: Marina | Let the Baking Begin
Course: Appetizer
Cuisine: American
Keyword: country style pate
Calories: 253 kcal
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 servings
Ingredients
Ingredients
- 1Tbsp.Unsalted Butter
- ½cupdiced shallots or yellow onion
- 1lb.porkground
- ½lbbacondiced finely
- 4-8strips baconthin or regular thickness
- 6oz.chicken liverstrimmed and cut into small ½" pieces
- 1egglarge
- 2Tbspheavy whipping cream
- 2Tbspminced fresh thyme leaves
- 3-4clovesgarlicminced (about 1 Tbsp)
- 1½Tbspkosher salt
- 2-3fresh or dried bay leaves
- 2-3Tbspcookeddiced carrots
- 2Tbspdiced pickles/cornichons
- ½tspground black pepper
Instructions
In a skillet sweat the onion with the butter over medium heat until translucent, about 3 minutes .
Combine 1 lb ground pork, 1/2 lb diced bacon, and 6 oz chopped liver until evenly distributed.
In a separate bowl mix 1 egg, 2 Tbsp heavy whipping cream, 3-4 garlic cloves, 2 Tbsp thyme, ½ tsp ground pepper and 1½ tsp salt.
Now bring the meat mixture, 2 Tbsp heavy cream mixture, diced carrots, cornichons and onions together and mix thoroughly.
Place 1 bay leaf into the bottom of each 3" x 6" mini loaf pan, or 2-3 leaves if you're using one 4" x 9". Line the form with bacon, slightly overlapping, and allowing the ends to hang over the form. You will later wrap the filling with the ends that overhang. I cut each strip in half, instead of using the whole strip, which I regretted later.
Drop the baking form against a counter several times, to bring out any bubbles that might have formed and to compact the meat mixture in. Cover the filled loaf pan with foil and wrap the ends tightly against the sides of the pan. Now put the filled loaf pans into a 3 inch rimmed baking pan. Fill the baking pan with hot boiling water until it comes halfway to the filled loaf pans. Put the baking a probe thermometer in the middle of one of the filled pans and extend the cord to the outside of the oven.
Place in preheated to 350F oven and bake until the thermometer registers 165F.
Remove the baking pan from the oven. Remove loaf pans, discard the liquid. Place the loaf pans back into the baking dish. Place something flat on top (like a cutting board) and put something heavy on top to compress the terrine and make it less crumbly when cutting. When the terrine has cooled to room temperature, remove the weight, clean the outside of the loaf pans and refrigerate for about 5-6 hours or overnight.
When ready to serve, place the loaf pan into a bowl of hot water for about 20-30 seconds. Unwrap the foil from the top, place a plate or serving board on top and with one swift motion invert the terrine onto the plate. For cleaner cuts, dip a knife into hot water, wipe it and then cut the terrine into slices. Serve with pickles and fresh loaf of bread.
Nutrition Facts
Country Style Pate - American Test Kitchen Recipe
Amount Per Serving
Calories 253Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 114mg38%
Sodium 1138mg49%
Potassium 208mg6%
Carbohydrates 1g0%
Protein 13g26%
Vitamin A 1680IU34%
Vitamin C 3.1mg4%
Calcium 13mg1%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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American, French, Make ahead, Bacon, Liver, Meat, Pork
Marina | Let the Baking Begin
Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...
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Luc Peeters
Great recipe, I added 2 tbsp of Cognac, turned out great, friends loved it! Sliced, vacuumed it and put in the freezer
· Reply
JS
Looking forward to making this soon! Just to clarify: the extended ends of bacon are folded over the compacted pâté before it is wrapped in tinfoil and baked?
· Reply
Marina | Let the Baking Begin
Yep, you got that right. Hope you love it when you make it!
· Reply
Ken Robinson
Hi Marina.
Is there a substitute for the livers?
While I would like them, but if I used them no-one else would eat any.
But that might be a good idea! lol
Ken
· Reply
Marina | Let the Baking Begin
Hi Ken, You can probably just use more pork in place of livers.
· Reply
Capt John
Presuming this is intended to be “Liver” Pâté…. It includes an excessive amount of salt and bacon (more salt), excessive amount of Pork, and significant lack of Liver.
Finished presentation was appealing however taste was akin to a salty meatloaf.
I liked the “additives” (carrots, pickles, seasonings)
· Reply
Peter
Are the carrot and pickle necessary? I don’t usually see those inside the pate, more as garnish.
· Reply
Marina | Let the Baking Begin
They’re more for the contrast of color. If you’d rather not use them, you’re welcome to omit them.
· Reply
Yana
It was so so good when you made it !!! Have to make it my self now
· Reply
Snezhana Kilyukh
I made this for holiday. everyone like it. Very good, very tasty. Thank you for great recepe.
· Reply
Marina | Let the Baking Begin
Thank you for your feedback Snezhana! I’m glad you guys liked it!
· Reply
Brent
Hi folks,
I made this yesterday, followed the directions exactly. The only issue is that mine didn’t come out with that beautiful pinkish look like the picture. Did I do something wrong? Cooked it till 165 degrees!
· Reply
Marina | Let the Baking Begin
Hi Brent,
Hmmm, not sure what could’ve caused it. Did you remove it from the water bath immediately after baking? This would ensure that the cooking wouldn’t continue. If you did that, not sure what else could’ve caused this… 🙁· Reply
Brent
you Explained the process very well!
· Reply
Thank you for linking to original recipe – that’s where I found the temp to bake it at! Great recipe everyone loved it!
· Reply
I think you can totally use pork liver. The flavor might be a bit richer, but still very good!
· Reply
Таня
Спасибо за рецепт. Очень вкусно получилось!
🙂· Reply
This pate looks amazing! I love pate in restaurants, but haven’t had the guts to make them. Your recipe doesn’t look too hard. I will need to check it out soon. By the way, I would love some bread and pate now. 😛
· Reply
Cat
OMG!!! You are bringing to me so many beautiful memories!!! My grandparents used to do something very similar for holidays!!! they didn’t used bacon on top ( that’s a classy touch!!) but was very similar to this one!!! Thanks for this recipe!
Cat· Reply
Hi Cat!
The bacon isn’t just for the flavor though, it also seals in the Pate keeping it fresh for a couple days.· Reply
Valentina @Valentina's Corner
So interestin, never tried anything like this. Looks like something my parents would love!!.
· Reply
I think if you tried it you would also like it, not just your parents 😉
· Reply