Polish Pate (Pasztet)

  • Author: polishhousewife


Lightly flavored pate with pork and beef



2 tablespoons olive oil

1 pound beef, cut into 1-inch cubes

1 pound pork, cut into 1-inch cubes

Seasoning salt, to taste

1/2 pound pork belly, cut into 1-inch pieces

2 onions, peeled and quarterd

2 stalks celery, roughly chopped

510 dried mushrooms, soaked in hot water for 20 minutes

1 bay leaf

5 whole allspice

5 black peppercorns

3 juniper berries

7 cups water

1/2 pound chicken livers

1 large bread roll

2 eggs, lightly beaten

2 teaspoon ground marjoram

3 teaspoons sea salt

1/4 teaspoon white pepper

pinch ground nutmeg

breadcrumbs for pan


Heat 1 tablespoon olive oil in Dutch oven or stock pot

Season beef and pork with seasoning salt, brown beef, remove from pan and brown pork

Return beef to pan along with pork belly, onion, celery, rehydrated mushrooms and the liquid (but be careful not to pour in any sediment or debris that was on the mushrooms), bay leaf, allspice, peppercorns, juniper berries, and water, bring to a boil, cover, and simmer for 2 to 3 hours, meat should be very tender, remove from heat

In another pan, blanch chicken livers by putting them in boiling water for 30 seconds, drain,a and rinse off any scum or foam

Add chicken livers and roll to pot with meat/veggie mixture, cool for 1 hour

Preheat oven to 350

Drain, run theĀ  mixture through a meat grinder, twice, mixture should be very moist, add eggs, marjoram, salt, white pepper, and nutmeg

Grease two 8 x 4 inch loaf pans, and dust with bread crumbs, bake for 45 – 50 minutes

Cool, and refrigerate over night before serving