Baked pepper pate
This pâté combines all my favorite foods - liver, bell peppers, cheese. I made it with fresh paprika, but we liked it better with baked paprika.
Ingredients for the pate with roasted peppers:
- Chicken liver - 350 g
- Lard - 50 g
- Sweet pepper (multicolored, I have frozen) - 2 pcs
- Chicken egg - 1 pc
- Onion - 1 pc
- Carrots - 1 pc
- Hard cheese - 50 g
- Butter - 50 g
- Salt - to taste
- Allspice - to taste
- Vegetable oil - to taste
How to cook pate with roasted peppers step by step with photos
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Products we need. |
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Chop the washed and peeled liver in big pieces and fry with the onion, chopped in half rings. Boil bacon and carrots together for 30 minutes. |
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Place the peppers on foil and bake in the oven, turning over and over, until browned and streaked. Then put the peppers in a bowl and cover with foil or wrap in plastic sachet and leave to cool. Then remove the skins. |
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Boil an egg, separate egg yolk and white. Mix the egg yolk with the oil, lightly salt and pepper it. The egg white can be used for decoration. |
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Mix peeled pepper and grated cheese. |
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Mince the cooled liver and bacon with carrots into a homogeneous mass in a convenient way. I do it in a chopper |
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Salt and pepper the resulting mass |
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Lining the molds with cling film, leaving the ends free, and lay them in layers, alternating the liver, a layer of butter and a layer of pepper. |
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Properly seal the pate, cover with cling film and leave in the fridge overnight. |
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The next day release the pate from the mold and film just before serving. I grate the rest of the egg white on a fine grater and sprinkle it on the sides of the pâté. |
Chicken Egg, Lard, Salt, Onion, Sweet pepper, Vegetable Oil, Hard Cheese, Butter, Liver, Bulgarian pepper, Pepper, Carrot, Starters, Snacks, SnackSausage
