There are many those who think in April On the holiday table, apart from stuffed eggs, soup or roasting, Easter pate should also appear. People often recognize him as a symbol of abundance and end of fast sacrifices.
If you are also a fan of this traditional dish, this year You can learn to prepare them in such a way that it tastes to all household members. Here is a phenomenal recipe for Easter pate.
If you care about it In order for your Easter pate to have a velvet consistency and taste perfectly, do not forget to add a glass of milk to it. If you do this, it will be so tasty that it will definitely be the first to disappear from the table during breakfast.
Milk is of course not a typical, traditional ingredient for Easter pate. However, he adds lightness to him and makes him more creamy. Thanks to this, it tastes divine with fresh bread, beetroot, pickled cucumber or other vegetables.
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You can modify the recipe for Easter Pate depending on your personal taste preferences. If you don’t like milk, you don’t have to add it by force, just because we recommended it.
Remember that the basis of the dish is minced meat – usually pork with the addition of poultry or veal. Spices that bring out taste and help create a unique Christmas dish are also important.
Recipe for Easter Pate – ingredients (sample):
- minced meat – 500 g
- Raw egg – 2 pieces
- milk – 1 cup
- Garlic – 4 teeth
- Onion – 2 pieces
- Tart roll – 2-3 tablespoons
- Butter – 2-3 tablespoons
- Hard -boiled egg – 3 pieces
- Smoked bacon – 100 g
- parsley (parsley) – 3 tbsp
- salt, pepper, nutmeg
When you buy all the ingredients, You can start preparing Easter pate. Peel the onion and garlic, and then fry them in butter. Grind the meat, add it onions and garlic, as well as milk, raw eggs, breadcrumbs and spices. Mix the ingredients by hand or with a mixer.
Put half the prepared stuffing on the baking paper lined with baking paper. On them in the middle of the form, put shepherds of cooked eggs and bacon(or if you don’t like it, give up this ingredient). Cover them with the rest of the mass and smooth them so that it is relatively uniform.
Sprinkle the pate with parsley and bake for an hour in an oven preheated to 180 degrees Celsius. When he is browned, remove it and wait until it cools down a little. Only then cut it and apply to plates.
