Baked liver pate: what to add so that the mass holds its shape
Pate can not only be whipped to a homogeneous creamy mass but also baked. Its texture is dense, with a nice crispy crust. And to make it hold its shape, you need to add one simple ingredient.
The idea of making baked meat paste was published on the fayna_kitchen Instagram cooking page. It is made with semolina, so it holds its shape perfectly.
Pate recipe with semolina
Source: Screenshot of the post on the fayna_kitchen Instagram page
Ingredients:
- liver - 700 g (chicken, pork, beef will do)
- minced pork - 300 g
- lard - 50-100 g
- onion - 1 large
- carrot - 1 large
- semolina - 3 tbsp
- eggs - 2 large
Liver for the dish
Method of preparation:
1. Boil liver until tender.
Minced meat for the dish
Source: pixabay.com
2. Finely chop onion and grate carrots on a coarse grater. Put the onion in a well-heated frying pan with oil and fry until transparent. Add the carrots and fry over medium heat for about 3-4 minutes, stirring occasionally.
3. Grind the liver, carrots and onions in a meat grinder or in a blender. Add raw minced meat, lard cut into small cubes, eggs, salt, black pepper to taste and semolina.
Lard for the dish
4. Mix well until smooth.
Carrots for the dish
Source: Pexels
5. Divide into two parts and put on a baking sheet covered with parchment. Form "bars".
Eggs for the dish
Source: pexels.com
6. Put in the oven preheated to 180 degrees for about 40 minutes.
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