Baked pate Turkey
A very simple version of pate. Not counting the cooking time, you might say, ready in 10-15 minutes.


  • Liver Turkey

    500 g

  • Turkey

    300 g

  • Onion

    2 piece

  • Garlic

    5 tooth

  • Chicken egg

    3 piece

  • Cream

    120 ml

  • Salt

    1 tsp

  • Black pepper

  • Peppers red hot chilli

  • Nutmeg

  • Thyme

  • Bay leaf

    3 piece

  • Allspice


The liver to wash out, clear of veins and films, cut into pieces.
Beat in a blender. Add the eggs and cream and again beat well. Turkey mince with onion and garlic 2 times.
To connect the liver with the beef, add all spices, mix very well to obtain a homogeneous mass.
Form grease with vegetable oil without smell, to put on the bottom in the Bay leaf and a few peppercorns and pour the mass. Top tightly with foil.
Put the ramekins in a large and deep form, fill in with water so that the ramekins were in the water just above half and bake in the oven at 190 g for 1.5 hours.
Switch off the oven leave the pate to cool down. The cooled paste to put it in the refrigerator overnight.
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