Pâté is a popular dish that takes the form of a uniform mass created after baking or stewing minced meat, spices and various additives. These may include, for example, offal and vegetables. There are also vegetarian versions of this dish, prepared only from vegetables.
If you have leftovers from broth or other soup, it is worth looking into the fridge and preparing a delicious pâté. It will certainly delight household members and guests.
It’s not worth wasting good food when we can prepare delicious pâté from seemingly unnecessary leftovers. Not only do we use every element, thus saving money, but we also get a delicious dish that will certainly be enjoyed on sandwiches.
The presented recipe is just an example. Homemade pâté from fridge leftovers can be made from various products. Choosing them skillfully and seasoning them will make the finished pâté win the hearts of everyone who eats it.
Vegetables, mushrooms and spices will be useful to prepare pâté from leftovers. However, its most important element is the meat from broth or other soup. You can also add leftovers of other meats that you have in the fridge, as well as sausage, to the pâté.
Ingredients for the pâté:
- broth meat (about 500-600 g is enough),
- smoked sausage (1-2 sticks),
- leftover meats in any proportions (about 100 g),
- eggs (4 or 5),
- a few mushrooms,
- onion,
- from broth or other soup (carrot, parsley, celery),
- garlic (2 cloves),
- a roll soaked in broth or broth,
- breadcrumbs,
- butter,
- broth or broth (about 200 ml).
To make the pâté delicious, we will also need spices. Salt, pepper, marjoram and nutmeg work best, although we can also add other spices, such as basil or Polish herbs.
Preparing pâté from broth and fridge leftovers is not difficult at all. How to proceed to make it successful? Here are the next steps:
- You need to start by separating the cooked meat from the bones and cartilage.
- Then chop the onion and grate the mushrooms, then fry them in a pan with the onion. We do this in butter until excess water evaporates from the mushrooms.
- Then we prepare a mincer and press the meat from the broth through it, along with the sausage, the rest of the cold cuts, the bread soaked in the broth and the vegetables. It is best to use a grinder with the smallest mesh and repeat the grinding once or twice.
- Add the mushrooms and onion to the ground mass, then add the egg yolks and some broth. Season everything with garlic and the rest of the spices.
- Knead the ground, seasoned mass, then beat the egg whites until stiff and add them gently. Mix everything carefully. Thanks to this foam, the pâté will be fluffy.
- Grease the baking tin with butter and sprinkle with breadcrumbs. Pour the prepared pâté mixture into a form and then put it in an oven preheated to 180 degrees Celsius.
- We bake pâté about 20 minutes if you want it to be pleasantly creamy. If we want it to be harder and able to be cut, the time should be approximately 40-45 minutes.
The finished pâté will surely delight everyone. It can be served with herbs, cucumbers or tomatoes.
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