country pate

When it is time to eat outdoors and enjoy delicious appetizers, it is an ideal time to prepare homemade pâté de campagne , this time made in a mini-cocotte.

Making it is not complicated, it is about mixing some basic ingredients and putting them in the oven in a bain-marie. What is important is using quality ingredients, and conscientiously seasoning and flavoring to ensure that it takes on flavor.

Below I leave you the recipe, and below you will see the step by step video, which is most illustrative.

Set of 4 Le Creuset mini-cocottes

Ingredients (for 6-8 people)

• 180 g minced beef
• 180 g of pork sausage meat
• 160 g of chicken livers
• 1 clove garlic
• ½ onion
• 1 egg
• 50 g shelled raw pistachios
• 1 tablespoon butter
• 50ml brandy
• Salt
• Pepper
• Seasonal fruit to accompany

Ingredients

1. We put the different meats in a bowl, and season them with salt and pepper.
2. Add the finely chopped garlic and the brandy. Let stand in a cool place for at least two hours.
3. Peel the onion, chop it and fry it in a frying pan or saucepan ( Balti Dishi may be ideal for this) with butter for 3-4 minutes. Add the livers and cook for 2 more minutes. We crush everything together and add it to the previous mixture, along with the pistachios and the egg.
4. We mix well, until it is a homogeneous mixture, we fill 4 mini cocottes.
5. We cover them and put them to cook in a bain-marie, in a preheated oven at 180ºC, for 40-45 minutes.
6. Let warm without the lid and let cool in the fridge for a minimum of 24 hours before consuming. We serve with toast and seasonal fruit.