Chicken and sausage pate recipe

From Cookipedia


Chicken and sausage pate recipe
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:Easy
Recipe author:Chef
First published:28th December 2012

This recipe was kindly added by Corbett Bacon

It would make an excellent starter or addition to a meze.


Ingredients

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garnish

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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