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

Each national cuisine of the world has its own specialdishes that many hostesses dream of in their kitchen. These dishes are just paty. This dish of French cuisine has a rich history and has several cooking options at once. Get to know him better.

Pate - what is this dish?

Translated from the French word "pate"means pate. But there are several options for cooking this pate. It may be pate en terrine. That is, the pate, cooked in a special form, which is called "terrine". Or another variant of pate en croute, that is, a paste baked in dough. Both options are widely used in French cuisine.

For bread crust for cookingpate en croute is most often used puff pastry. In the center must make a hole for steam. Sometimes they even insert social tubes in order to steam out without damaging the top layer of the dough. In the center of the filling often have a layer of pickled cucumbers, pistachios or boiled eggs. This makes the taste richer and the appearance of the dish more attractive.

Pate is an appetizer that is served before the main course. In addition to the pate, you can prepare a sauce or sauce.

Interesting facts from the history of dishes

The fact that the recipe of pate appeared in antiquity, show the following interesting facts:

1. The meat in the dough was prepared by the ancient Romans. They used pork and marinated bird tongues as a filling.
2. In the Middle Ages, sturgeon, burbot, carp, and cod meat were used to cook pate, and minced meat was also made from venison, pork, and other species.
3. Many pate recipes are named after famous French figures. One of them - in honor of the famous general. This delicious cake is called pate a la Mazarin.

Pate (pate) from chicken liver

Such a delicious dish of French cuisine can beeasy to prepare even in your own kitchen. Generally speaking, pate is a mixture of ground meat (pork, beef, poultry, game), liver or seafood combined with vegetables, spices, herbs, boiled egg and butter. A French pie can be a smooth creamy consistency or made using a solid dough base. It can be served hot or cold. Well, those who do not like the liver, can cook a pate of chicken (fillet) with vegetables, nuts and other meats.

For the preparation of chicken liver pateIt is necessary to melt butter (100 g) in a pan with a non-stick coating, add chopped red onion and fry for 5 minutes, not a small fire. Crush the thyme in a mortar to get 2 teaspoons of herbs, and send it to the onions in the pan. Add black pepper, ½ tsp of salt and 1 kg of chicken liver. Fry another 10-15 minutes until tender. Before removing the pan from the stove, pour 50 g of brandy into it.

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

Pate - French Puff Pastry Cake

This is another version of the preparation of French pate. Pate in this case is baked between layers of dough. For the paste in this recipe, you can use any type of meat.

The cooking process begins with warming up.oven to 200 degrees. Immediately you need to boil 3 hard boiled eggs. At this time, mix 250 g of chopped veal and 0.5 kg of minced meat. Beat until smooth with an immersion blender. Add thyme, green onion and any other herbs to taste, ½ tsp of nutmeg, black pepper and salt. In a separate bowl, beat 2 eggs with sour cream (100 g of 25% fat). Egg-smetan cream add to the rest of the ingredients and mix well the filling for the cake.

Now you can begin to form a pate.The reviews on this dish are often positive, so you can not worry that guests will not like the cake. Lay out a layer of puff pastry (250 g) in a deep rectangular shape (suitable as for baking bread), distribute half of the filling on top. Then put the whole boiled eggs and distribute half the mince again. Top cover 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 to release steam.

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