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.

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

Method of preparation:

1. Boil liver until tender.

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.

4. Mix well until smooth.

5. Divide into two parts and put on a baking sheet covered with parchment. Form "bars".

6. Put in the oven preheated to 180 degrees for about 40 minutes.