Liver and chicken meat pâté

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!

 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.