Is pate a pie or a pie? Interesting facts about the dish and cooking recipes

In every national cuisine of the world there are special dishes, which many housewives dream of replicating in their kitchen. Such dishes belong to the Pate. This dish of French cuisine has a rich history and counts several cooking options. We will get to know him better.

Pate - is that for a dish?

Translated from the French language, the word "pate" means pate. But there are several options for making this very pate. It can be pate en terrine. That is, the pate prepared in a special form, called "terrine". Or one more variant pate en croute, that is the pate baked in the test. Both variants are widely used in French cuisine.

To obtain a breadcrust for the preparation of pate en croute, puff pastry is most often used. In the center, make a hole for the exit of steam. Sometimes even insert social tubules so that the steam leaves without damaging the top layer of the dough. In the center of the filling are often a layer of pickled cucumbers, pistachios or boiled eggs. This makes the taste richer, and the appearance of the dish is more attractive.

Pate is an appetizer served in front of the main course. In addition to pate, you can prepare sauce or gravy.

Interesting facts from the history of the dish

The following interesting facts testify to the fact that the recipe for Pate has appeared in antiquity:

1. Meat in the test was prepared by the ancient Romans. As a filling, they used pork and marinated bird tongues.
2. In the Middle Ages meat sturgeon, burbot, carp, cod were used to prepare stew, as well as minced meat made from venison, pork and other species.
3. Many of the recipes of the Pate are named after famous French figures. One of them is in honor of the famous general. This delicious pie is called pate a la Mazarin.

Pate (pate) of chicken liver

Such a delicious dish of French cuisine can be easily cooked even in your own kitchen. Generally speaking, the pate is a mixture of ground meat (pork, beef, poultry, game), liver or seafood in combination with vegetables, spices, herbs, boiled eggs and butter. A French pie can be a smooth creamy consistency or prepared using a solid dough base. It can be served hot or cold. Well, those who do not like the liver, can cook chicken patties (fillets) with vegetables, nuts and other kinds of meat.

To make pate from chicken liver, it is necessary to melt butter in a pan with non-stick coating (100 g), add chopped red onions and fry for 5 minutes with a small fire. Crush the thyme in a mortar to get 2 teaspoons of grass, and send it to the onion in a frying pan. Add black pepper, ½ tsp of salt and 1 kg of chicken liver. Fry for another 10-15 minutes until cooked. Before you remove the frying pan from the plate, pour in it 50 g cognac.

Wait 5 minutes for the mixture to cool slightly, and beat the liver into the pate in a blender or combine. After that, the pate is shifted to a rectangular shape, rammed and poured with melted butter (make sure that there is no foam). Before use, refrigerate for three hours. Serve on French baguette slices.

Pate - French pie made of puff pastry

This is another way of preparing French pâté. The pate is then baked between the dough layers. For pate on this recipe, you can use any kind of meat.

The cooking process starts with heating the oven to 200 degrees. Immediately need to boil 3 hard-boiled eggs. At this time, mix 250 grams of chopped veal and 0.5 kg of minced meat. Beat to a homogeneous mass with a submerged blender. Add thyme, green onions and any other greens to taste, ½ teaspoon of nutmeg, black pepper and salt. In a separate bowl, beat 2 eggs with sour cream (100 g 25% fat content). Egg-sour cream add to the rest of the ingredients and mix well the pie filling.

Now you can start forming a patch. Reviews about this dish are often positive, so you can not worry that the cake does not like the guests. In a deep rectangular shape (suitable for bread baking) lay a layer of puff pastry (250 g), from above distribute half of the filling. Then lay whole boiled eggs and distribute half the stuffing again. Top with another layer of puff pastry. Connect the two halves of the dough together and glue the edges with a whipped yolk. In the center make an incision for the exit of steam.

Bake the pate first 15 minutes at a temperature of 200 degrees, and then another 40 minutes at 175 degrees. Serve in cold form, cutting the pie into small portions.