How to make pâté – Cách làm patê
Pate
By Published: February 28, 2012
- Prep: 60 mins
- Cook: 30 mins
- Ready In: 1 hr 30 mins
- Yield: 1 (1 Servings)
This version of pâté is soft and spreadable. It is a crucial component of Vietnamese Sandwich.
Ingredients
- 150 g pork liver (5.3 oz), roughly chopped
- 150 g minced pork minced (5.3 oz)
- 1 cup soft bread (baguette/ sandwich without the crust), crumbled
- 1/2 cup milk 120ml
- 1 tbsp minced shallot
- 1/2 tsp salt
- ½ tsp pepper
- 100 g butter or speck, melted
- 2 tsp cooking wine
Instructions
- Soak the crumbled soft bread in milk
- In a food processor, combine all ingredients (except butter/speck) and pulse to process into a (not too fine) paste
- Grease the mold with speck or butter, then add the above mixture and flatten the surface.
- Steam for 30 minutes or bake in a preheated oven at 190°C/375°F for 40 mins
- Let cool and pour melted butter/speck on top.
- Note: You can keep the Pate up to one week in the refrigerator or for months in the freezer.
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