Chicken and sausage pate recipe
This recipe was kindly added by Corbett Bacon
It would make an excellent starter or addition to a meze.
Chicken and sausage pate recipe | |
---|---|
Servings: | Serves 4 as a starter |
Calories per serving: | 792 |
Ready in: | 1 hour, 20 minutes |
Prep. time: | 1 hour, 5 minutes |
Cook time: | 15 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 28th December 2012 |
Best recipe reviewThanks Corbett 4/5 A nice starter for not much effort. |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 1 baguette
- 1 boneless chicken breast
- 3 cooked sausage patties (see Chef's notes)
- 110g [4 oz] of cream cheese
- 75g [3 oz] of Riesling wine
garnish
Method
- Slice the baguette on the bias, (at an angle) about ¼ inch slices.
- The slices can be toasted on a baking sheet, or grilled just enough to lightly toast the pieces.
- Pan fry the boneless chicken breast in olive oil with just a little salt and pepper.
- Allow the cooked chicken to cool.
- Dice the chicken into large pieces and place into a food processor.
- Add all of the ingredients and blend until smooth; it should take about one minute.
- Refrigerate for an hour before serving.
Serving suggestions
When you are ready to serve, add a teaspoon of the pate to the baguette slices.
Top with a slice of green olive.
Chef's notes
I've not seen sausage patties in the UK but the filling from cooked breakfast sausages or even herby burgers would be a good substitute. --Jerry, aka Chef
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