Country Style Pate Recipe (2024)

June 14, 2015

Country Style Pate recipe– rich, incredibly flavorful seasoned meat spread that goes well with a fresh crusty baguette and a pickle. If you’ve never made this appetizer at home, do it at least once. Step by step pictures will be there to guide you every step of the way.

What is Pate?

Pate means “paste” in French and is pronounced as pah-TAY. Typically it’s just a mixture of ground meat, liver, seafood, or vegetables that is then seasoned with spices, herbs and even brandy or wine.

This Country Style Pate has been on my mind ever since I saw it in America’s Test Kitchen magazine that I subscribed to at the time.

I have never made or eaten anything like this before and it looked very intriguing. I love anything made with chicken liver, so I knew that Country Style Pate recipe, just like this Liver Mousse Recipewould be something I would like.

Curiosity got the best of me so I decided to give it a try. With some adjustments to the recipe to accommodate for the ingredients, I had at hand I made the Country Style Pate and I am being truly honest when I tell you that I was seriously impressed. Knowing just how rich the pate is I had to exercise all the will power I had not to eat more than just a couple of slices, it was that good!

As you know, I always share foods I make with my sister who lives pretty much next to me and she completely shared my love for this Country Style Pate. She kept asking what this was and what I made it with. All flavors are perfectly fused together to create something magical. A fresh crusty baguette and a pickle are all you need to eat the Pate. The baguette is the perfect vessel, while a bite of a pickle or a cornichons cuts down on the richness of the pâté. This might not be a recipe you make every day, but it’s something you should definitely try for a fancy appetizer-only party, or for a simple dinner on a quiet evening with your love.

Original Recipe Source: Country-Style Pate by America’s Test Kitchen

Ingredients for Country Style Pate:

• Unsalted Butter
• diced shallots or yellow onion
• ground pork
• bacon, diced finely
• bacon (thin or regular thickness)
• chicken livers, trimmed and cut into small 1/2″ pieces
• large egg
• heavy whipping cream
• minced fresh thyme leaves
• cloves garlic, minced
• kosher salt
• fresh or dried bay leaves
• cooked, diced carrots
• diced pickles/cornichons
• ground black pepper

How to make Country Style Pate:

• In a skillet, sweat the onion with the butter over medium heat until translucent, about 3 minutes.
• Combine ground pork, diced bacon and chopped liver in a bowl until evenly distributed.

• In a separate bowl mix the egg, heavy whipping cream, garlic, thyme, ground pepper and salt.

• Now bring the meat mixture,heavy cream mixture, diced carrots, cornichons and onions together and mix thoroughly.

• Place 1 bay leaf into the bottom ofeach 3″ x 6″ mini loaf pan, or 2-3 leaves if you’re using one 4″ x 9″. Line the form with bacon, slightly overlapping, and allowing the ends to hang over the form. You will later wrap the filling with the ends that overhang. I cut each strip in half, instead of using the whole strip, which I regretted later. The bacon keeps the filling from losing its freshness and allows the terrine to stay fresh longer in the fridge. You can use one 4″ x 9″ form instead of two 3″ x 6″ forms. I like using twominiloaf pans since once you cut into the pâté you have to eat it within a day. But the uncut pâté can be stored in the fridge for up to 5 days without losing its freshness.

• Drop the baking form against a counter several times, to bring out any bubbles that might have formed and to compact the meat mixture in. Cover the filled loaf pan with foil and wrap the ends tightly against the sides of the pan. Now put the filled loaf pans into a 3 inch rimmed baking pan. Fill the baking pan with hot boiling water until it comes halfway to the filled loaf pans. Put the baking a probe thermometer in the middle of one of the filled pans and extend the cord to the outside of the oven.

• Place in the oven and bake until the thermometer registers 165F. Remove the baking pan from the oven. Remove loaf pans, discard the liquid. Place the loaf pans back into the baking dish. Place something flat on top (like a cutting board) and put something heavy on top to compress the terrine and make it less crumbly when cutting. When the terrine has cooled to room temperature, remove the weight, clean the outside of the loaf pans and refrigerate for about 5-6 hours or overnight.

• When ready to serve, place the loaf pan into a bowl of hot water for about 20-30 seconds. Unwrap the foil from the top, place a plate or serving board on top and with one swift motion invert the terrine onto the plate. For cleaner cuts, dip a knife into hot water, wipe it and then cut the terrine into slices. Serve with pickles and fresh loaf of bread.

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