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A Breton Pate recipe



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Ingredients


Breton pate

Breton terrine

to make 1.75kg / 3½ lbs

125g / 4ozs pork rind chopped

500g / 1lb boned shoulder of pork chopped

500g / 1lb pigs liver chopped

500g / 1lb pork fat chopped

4 onions chopped

10 sprigs of parsley chopped

salt and pepper

1 egg

1 sprig of thyme

1 bay leaf

250g / 8ozs of streaky bacon



Bring a pan of water to the boil and put the pork rind in leave for 15 mins.

Mix together the pork, liver, pork fat, onions and parsley strain the pork rinds and add last.

Season with salt and pepper and add the egg.

Put the thyme and the bay leaf into the bottom of a loaf tin.

Line the tin with the streaky bacon letting it hang over the edges.

Fill up with the meat mixture and fold over the bacon.

Place in a preheated oven 170c or 325f gas 3 for 2 hours.

Until browned on the top and shrunken from the sides of the tin.

Chill for 24 hours before serving


Breton Pate


Breton pate picture

  • if you like the breton pate try the chicken pate recipe
  • Country pate recipe

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