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2026-01-30T11:55:03Z

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{{#seo:
|title=Belgische kalfspaté (Belgian veal paté) recipe
|titlemode=replace
|keywords=#bacon #mould #foil #veal #refrigerate #bake #sourcream #belgium #nutmeg #egg #parsley
|hashtagrev=032020
|description=Whilst veal is popular in Belgium, it is not universally liked in the UK. When buying veal, make sure you buy British rose veal
}}

{{Template:AdvancePreparation}}

Whilst [[Veal|veal]] is popular in [[Belgium]], it is not universally liked in the UK. When buying veal, make sure you buy British rose veal, rather than the pale imported stuff.
{{recipesummary
|DatePublished=21st December 2016
|Author=JuliaBalbilla
|ImageComment =
|Servings = Serves 12
|Difficulty = 2
|TotalTime = 1 hour 20 minutes plus overnight
|PrepTime = 20 minutes plus overnight
|CookTime = 1 hour
|TotalCalories = 4511
|PortionCalories = 375
|Image = [[Image:Belgische kalfspat Belgian veal pat recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Nice''

4/5

Bit of a faff to make, but worth it in the end.

 [[User:NonLoggedInUser|NonLoggedInUser]] 
</tr></td>
</table>
{{RecipeIngredients
| 1kg [[Veal|veal]], [[Minced|minced]]
| 250g [[Calves liver|calves liver]], [[Minced|minced]]
| 1 small [[Onion|onion]], finely chopped
| 1 [[Egg|egg]], lightly beaten
| 125ml [[Sour cream|sour cream]]
| 2 tablespoons [[Parsley|parsley]], finely chopped
| 1½ teaspoons [[Salt|salt]]
| [[Freshly ground black pepper]]
| Small pinch [[Nutmeg|nutmeg]]
| 1 tablespoon [[Dry sherry|dry sherry]]
| 250g thinly sliced streaky [[Bacon|bacon]]
}}
===[[Mise en place]]===

* Pre-heat the [[Oven|oven]] to 180° C (350° F - gas 4), [fan oven 160° C]

===Method===
{{RecipeMethod

| Mix all of the ingredients together, except for the [[Bacon|bacon]], until well combined
| Line a [[Terrine|terrine]] [[Mould|mould]] (use one with a lid) with the streaky [[Bacon|bacon]].
| Tip the paté ingredients into the [[Mould|mould]] and compact them.
| Cover with the remaining [[Bacon|bacon]].
| Cover the [[Mould|mould]] with [[Aluminium foil|aluminium foil]] and then the lid.
| Place the [[Mould|mould]] into a [[Roasting tin|roasting tin]].
| Add [[Boiling|boiling]] water to the tin, until it comes halfway up the side of the [[Mould|mould]].
| [[Bake]] for about 1 hour, or slightly less if using a fan [[Oven|oven]].
| When the paté is cooked, remove the lid and place some weights on top of the [[Foil|foil]] - tinned food is ideal.
| [[Refrigerate]] overnight.
| Remove the weight and [[Foil|foil]].
| Unmold the paté and remove the [[Bacon|bacon]].
| Serve in thin slices.
}}
===Serving suggestions===
Serve with [[Salad|salad]]
{{RecipeLine}}
[[Category:Recipes|Veal paté]]
[[Category:Belgian recipes|Veal paté]]
[[Category:Snacks and light bites|Veal paté]]
[[Category:Starters|Veal paté]]
[[Category:Veal recipes|Veal paté]]
[[Category:Cooking with wine|Veal paté]]
[[Category:Baked or roasted|Veal paté]]

<code 'hashtagrev:12032020'>[[Special:Search/bacon|#bacon]] [[Special:Search/mould|#mould]] [[Special:Search/foil|#foil]] [[Special:Search/veal|#veal]] [[Special:Search/refrigerate|#refrigerate]] [[Special:Search/bake|#bake]] [[Special:Search/sourcream|#sourcream]] [[Special:Search/belgium|#belgium]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/egg|#egg]] [[Special:Search/parsley|#parsley]]
</code>

Belgische kalfspaté (Belgian veal paté) - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"