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Golden brown Polish Pasztet with slices coming down towards camera. Styled with bay leaves and pistachios.

Polish Pasztet Recipe: Pork, Beef, and Chicken Liver Pâté


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5 from 1 review

  • Total Time: 3 hours 30 minutes
  • Yield: 32 servings 1x

Description

Pasztet is a highly versatile and adaptable Polish Pâté. Hits all the notes: smoky, rich, flavorful. Serve with crusty bread and top with horseradish, pickles, or cranberry jam.


Ingredients

Units Scale

For Stock

  • 1/5 kg (1/2 lb) streaky uncooked bacon (or pork belly)
  • 1 kg (2lbs) pork (shoulder is ideal)
  • 1 kg (2lbs) boneless stew beef broth
  • 2 carrots (*See Note 1)
  • 2 leeks
  • 2 parsnips
  • 2 onions
  • 0.5 kg (1 lb) chicken liver
  • 1 chicken breast
  • 2 tsp salt
  • 2 bay leaves
  • 4 Jamaica pepper - allspice berries (in Polish “ziele angielskie”)
  • 7 -10 cups cold water

Add Later

  • 1 white bread roll (or 1/4 - 1/3 loaf of bread; stale is fine)
  • 5 eggs
  • 1 tsp ground black pepper
  • 1/5 tsp nutmeg
  • More seasoning, to taste

Optional

  • Breadcrumbs, to line the pans
  • Prunes
  • Shelled pistachio nuts

Serve With** (See notes for more options)

  • Crusty bread
  • Horseradish sauce


Instructions

Cue Up The Episode!

Make sure you listen to Gabriela's episode of The Storied Recipe Podcast, "Slavic Folk Tales and Childhood Memories in The Bone Roots" while you make her amazing Pasztet.

Make The Recipe

Prepare the Stock

  1. Chop the bacon, beef, chicken, and pork into chunks.
  2. Put them with the vegetables, Jamaica peppers (Allspice berries), salt, and bay leaves in a large pot.
  3. Cook on low heat for 1.5 hours (or more).
  4. Let stock cool completely.

Prepare the Pasztet

  1. In a separate dish, soak the bread roll in the stock.
  2. Put the chicken liver in hot water for 3mn.
  3. Remove the Jamaica Pepper and Bay leaves from the pot.
  4. Use a small-eyed mincer, meat grinder attachment to a KitchenAid or chopping blade on a food processor to mince the meats. If using a mincer, mince everything three times.
  5. Taste now (before you add the eggs) and season as desired.
  6. Mix in the eggs, nutmeg, pepper, and optional ingredients. (Feel free to process these as well.)
  7. If necessary, add stock to the desired consistency. Most pastztets are meant to be sliceable, but if you may choose to make a more spreadable pâté, you may need more stock.
  8. Grease long, narrow tins and cover it in breadcrumbs, to keep the Pasztet from sticking.
  9. You may also line the loaf tin with parchment paper to keep it from sticking.
  10. Bake in a preheated oven at 375°F / 190°C for around 1.5 hours.

Serve

  1. Let it cool before cutting.
  2. Enjoy with some horseradish, on a slice of crusty bread.

Notes

  • Note 1: Other popular serving accompaniments: pickles, pickled mushrooms, cranberry sauce or lingonberry jam, raw onions, tomatoes, and fresh chives.
  • Pasztet can be frozen. However, it's best to freeze the Pasztet mixture before baking in a freezer-proof jar or Ziplock bag.
  • Make sure to listen to Gabriela's episode, Slavic Folk Tales and Childhood Memories in The Bone Roots while you make your Pasztet!
  • Prep Time: 1 hour
  • Cook Time: 2 hours 30 minutes
  • Category: Appetizers, Beef Dishes, Chicken, Main, Pork Dishes
  • Cuisine: Eastern European, Polish, Slavic

Nutrition

  • Calories: 164
  • Sugar: 1
  • Sodium: 218
  • Fat: 9
  • Saturated Fat: 4
  • Carbohydrates: 5
  • Fiber: 1
  • Protein: 14
  • Cholesterol: 115