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 review Thanks Corbett 4/5 A nice starter for not much effort. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 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

• 10 green olives
• Salt
• Tabasco

Method

1. Slice the baguette on the bias, (at an angle) about ¼ inch slices.
2. The slices can be toasted on a baking sheet, or grilled just enough to lightly toast the pieces.
3. Pan fry the boneless chicken breast in olive oil with just a little salt and pepper.
4. Allow the cooked chicken to cool.
5. Dice the chicken into large pieces and place into a food processor.
6. Add all of the ingredients and blend until smooth; it should take about one minute.
7. 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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