Add to Cookbook

Pork Pate

  • Makes 1½ cups
Pork Pate


  • 250 grams minced pork
  • 2 tbsp butter
  • 250 grams chicken livers, trimmed
  • 1 tsp minced garlic
  • ½ - 1 tsp mixed spice or five-spice powder
  • 2 tbsp sherry
  • 2 tbsp cream
  • salt and pepper to season


  • 50 grams butter, melted
  • 1 bay leaf


  1. Quickly brown the pork mince in the butter in a hot pan, breaking up the mince as it browns. Continue cooking for 8-10 minutes until the pork is well cooked. Set aside.
  2. Add the chicken livers to the pan and cook over moderate heat until just cooked.
  3. Return the pork to the pan with the garlic, spice, sherry and cream and simmer for 3-5 minutes. Season well with salt and pepper.
  4. Place the mixture into a food processor and process until well blended.
  5. Transfer to a 1¼ cup capacity dish and smooth evenly. Pour a little melted butter on top of each one and place a bay leaf in the centre. Refrigerate for 4 hours until set.

Comments (0)

Please login to submit a comment.