Easy Meat Pâté

Easy Meat Pâté © kvalifood.com

Easy meat pâté made from ground ham and beef, baked in a water bath with bacon and fresh herbs on top. Serve it warm or cold — it works well for lunch or a light dinner. Simpler than liver pâté and milder in flavour.

Ingredients

Yields 1 pâté (about 6 servings)

  • 350 g ground ham (or minced pork shoulder)
  • 350 g ground beef
  • salt
  • pepper
  • bacon slices for the top
  • sprigs of fresh herbs (thyme, sage)

Directions

Mix and bake

Preheat the oven to 350°F (175°C). Mix the two types of ground meat with salt and pepper. Pack the mixture into a greased loaf pan or terrine dish. Lay bacon slices and herb sprigs on top. Cover with a lid or foil. Bake in a water bath in the middle of the oven for about 1½ hours. Remove the lid for the last half hour.

Serving

Serve warm or cold with bread. Let cold pâté cool under a weight to help it firm up.

Notes

  • Baking in a water bath keeps the pâté moist with no dry edges.
  • Cognac, whisky, or port can be mixed into the meat for a more complex flavour.
  • Quatre épices (a blend of white pepper, cloves, ginger, and nutmeg) is a classic pâté seasoning.
  • Can be frozen for up to 3 months — thaw under a weight.
  • A slice of truffle or mushroom in the centre makes a festive version.