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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

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.
5 from 1 vote
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Prep Time 1 hour
Cook Time 2 hours 30 minutes
Course Appetizers, Beef Dishes, Chicken, Main, Pork Dishes
Cuisine Eastern European, Polish, Slavic
Servings 32 servings
Calories 164 kcal

Ingredients
  

For Stock

  • 1/5 kg (1/2 lb) Streaky, raw, uncooked bacon (or pork belly)
  • 1 kg (2lbs) Pork (shoulder is ideal)
  • 1 kg (2lbs) Boneless stew beef*
  • 2 Carrots* (see notes)
  • 2 Leeks
  • 2 Parsnips
  • 2 Onions
  • 0.5 kg (1 lb) Chicken liver
  • One Chicken breast
  • 2 teaspoon Salt
  • 2 Bay leaves
  • 4 Jamaica Pepper - Allspice berries (in Polish “ziele angielskie”)
  • 7 -10 cups cold Water

Add Later

  • 1 White breadroll (or 1/4 - 1/3 loaf of bread; stale is fine)
  • 5 Eggs
  • 1 teaspoon ground Black pepper
  • 1/5 teaspoon 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
 

Prepare the Stock

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

Prepare the Pasztet

  • In a separate dish, soak the bread roll in the stock.
  • Put the chicken liver in hot water for 3mn.
  • Remove the Jamaica Pepper and Bay leaves from the pot.
  • 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.
  • Taste now (before you add the eggs) and season as desired.
  • Mix in the eggs, nutmeg, pepper, and optional ingredients. (Feel free to process these as well.)
  • If necessary, add stock to 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.
  • Grease long, narrow tins and cover it in breadcrumbs, to keep the Pasztet from sticking.
  • You may also line the loaf tin with parchment paper to keep from sticking.
  • Bake in a pre-heated oven (190’C) for around 1.5h.

Serve

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

Notes

  • Pasztet can be frozen. However, it's best to freeze the Pasztet mixture before baking in a freezer-proof jar or Ziplock bag.
  • Other popular serving accompaniments: pickles, pickled mushrooms, cranberry sauce or lingonberry jam, raw onions, tomatoes, fresh chives.
  • Make sure to listen to Gabriela's episode, Slavic Folk Tales and Childhood Memories in The Bone Roots while you make your Pasztet!

Nutrition

Calories: 164kcalCarbohydrates: 5gProtein: 14gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 115mgSodium: 218mgPotassium: 305mgFiber: 1gSugar: 1gVitamin A: 2.5IUVitamin C: 6mgCalcium: 23mgIron: 3mg
Keyword Christmas, Easter, Polish Pasztet, Pork, Beef, and Chicken Liver Pâté
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