Chicken and sausage pate recipe
From Cookipedia
| Chicken and sausage pate recipe | |
|---|---|
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| Servings: | Serves 4 as a starter |
| Ready in: | 1 hour, 20 minutes |
| Prep. time: | 1 hour, 5 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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This recipe was kindly added by Corbett Bacon of www.chefbacon.com.
It would make an excellent starter or addition to a meze.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 baguette
- 1 boneless chicken breast
- 3 cooked sausage patties (see Chef's notes)
- 4 oz [110g] of cream cheese
- 2-3 oz [50g - 75g] of Riesling wine
garnish
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
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.
Recipe source
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