Recipe for: Bread with white bean pâté and fresh marjoram - photo 1
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Recipe for: Bread with white bean pâté and fresh marjoram

Spicy Christmas Appetizers Appetizers 90 min Medium 0 views ~16.72 PLN * - (0)
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Description

A delicate spring-summer set: homemade buttermilk bread served with a creamy white bean pâté flavored with fresh marjoram and parsley. Inspired by Polish cuisine in a new, light version — meatless, with seasonal herbs. The pâté has a smooth texture, a tangy hint of lemon, and a distinct marjoram "twist," while the breads are crispy on the outside and soft on the inside. Serve as an appetizer for Christmas Eve or a summer gathering, garnished with fresh herbs and a slice of lemon.

Ingredients Used

Ingredients (18)

Servings:
8
  • White bean 400 g
  • Onion 1 pcs (~150 g)
  • Garlic 3 clove (~15 g)
  • Carrot 1.3 pcs (~100 g)
  • Celery 100 g
  • Rapeseed oil 45 g
  • Chicken egg 1 pcs (~60 g)
  • Breadcrumbs 50 g
  • Lemon 0.4 pcs (~30 g)
  • Wheat flour 400 g
  • Buttermilk 250 g
  • Baking soda 5 g
  • 🌿 Spices
  • Marjoram 30 g
  • Parsley 1 bunch (~30 g)
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Sesame 20 g
  • Butter 50 g
💰 Estimated dish cost: ~16.72 PLN (2.09 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Pâté

1

Prepare the ingredients: drain the canned white beans and rinse under cold water in a colander for 30 seconds. Peel the onion and chop it into small cubes (about 5 mm). Peel the garlic and chop it very finely or press it through a garlic press. Peel the carrot and grate it on a coarse grater. Finely chop the celery.

Ingredients: white bean, Onion, Garlic, Carrot, Celery
Use a colander to drain the beans. A cutting board and a sharp knife will make chopping the onion easier. If you don't have a grater for the carrot, chop the carrot into very small cubes.
2

Heat a pan with a diameter of about 26 cm over medium heat. Pour in canola oil (45 g). When the oil starts to shimmer slightly (after 30–60 seconds), add the chopped onion. Sauté for 7–8 minutes, stirring with a wooden spoon, until the onion becomes soft and translucent, and the edges are lightly browned. Add the carrot and celery, and sauté for another 6–8 minutes until the vegetables soften. Finally, add the garlic and sauté for 30–40 seconds just to release the aroma — do not burn.

Ingredients: Rapeseed oil, Onion, Carrot, Celery, Garlic
Use a non-stick skillet or cast iron. Stir regularly to prevent the vegetables from sticking. The onion should be soft and slightly golden — this is a sign that the frying is done.
3

Combine the sautéed vegetables with the drained beans in a large bowl. Before blending, pour off 2–3 tablespoons of oil from the pan and set it aside; it will be helpful for adjusting the consistency. If you are using a food processor, place everything in the bowl (beans + vegetables) and pulse for 1–2 minutes until the mixture is smooth but still has a bit of texture. If you don't have a blender, use a potato masher: first, thoroughly mash the beans, then add the vegetables and mash until combined.

Ingredients: white bean, Breadcrumbs, Rapeseed oil
Use a food processor if you have one — set it to pulse mode to avoid thinning the mixture too much. If the mixture is too dry, add 1 tablespoon of oil or 1–2 tablespoons of water; if it's too runny, add a tablespoon of breadcrumbs.
4

Add the egg (60 g), chopped marjoram (whole bunch 30 g), and half of the chopped parsley (15 g) to the blended mixture. Add lemon juice (30 ml), salt (5 g), and pepper (2 g). Stir with a spoon for 1–2 minutes until the ingredients are combined. Taste and season to your liking — the pâté should be slightly pronounced, balanced with the acidity of the lemon.

Ingredients: Marjoram, Parsley, Lemon, Salt, Black pepper
If you are not adding an egg (vegan version), add 20–30 g more breadcrumbs and 1 tablespoon of oil. Use a wooden spoon for mixing, and before turning on the oven, check the consistency — the mixture should be thick but not dry.
5

Transfer the mixture to a loaf pan lined with baking paper (approx. 20 x 10 cm) or to a heatproof dish. Smooth the surface with a wet spoon. Bake in a preheated oven at 180°C (top and bottom heat, no fan) for 35–40 minutes, until the top is golden and a knife inserted in the center comes out almost dry (a little moisture may remain). After removing, let it cool in the pan for 15 minutes, then remove and cool completely on a rack.

Ingredients: white bean, Breadcrumbs
Use a mold of the specified dimensions; if you are using a smaller one, the baking time may be extended. A knife inserted in the center should come out with a few crumbs — this is a sign that the pâté is baked, too moist means it needs a few extra minutes of baking.

Bread

6

Preheat the oven to 200°C. In a large bowl, sift the all-purpose flour (400 g) and mix it with baking soda (5 g) and salt (additional 2 g). Make a well in the center.

Ingredients: Wheat flour, Baking soda, Salt
Use a sieve to sift the flour — this will aerate the dough and help it rise. A large bowl with a wide bottom makes mixing easier.
7

Pour the buttermilk (250 ml) into the well and mix with a wooden spoon from the inside out until a loose, slightly sticky dough forms. If the dough is too dry, add 1–2 tablespoons of buttermilk; if too wet, add 1–2 tablespoons of flour. Transfer to a floured surface and briefly knead for 1–2 minutes just to combine the ingredients — the dough should remain soft. Divide into 8 equal parts, shape into balls, and flatten slightly.

Ingredients: Buttermilk, Wheat flour
Do not knead too long — excessive kneading will make the breads hard. If you don't want to divide into 8, you can bake one larger loaf in the shape of a bread loaf.
8

Arrange the breads on a baking sheet lined with parchment paper, leaving about 2–3 cm between them. If you are using sesame seeds (20 g), lightly brush the tops with rapeseed oil and sprinkle with seeds. Bake for 18–22 minutes at 200°C, until golden. After baking, set aside on a rack to prevent them from becoming soggy on the bottom.

Ingredients: Sesame, Rapeseed oil
The baking tray should be in the center of the oven. To test for doneness: tap the bottom of the bread — it should sound hollow and springy. If it sounds heavy, bake for an additional 3–5 minutes.

Assembly

9

When the pâté is chilled and the bread is slightly cooled, cut the bread horizontally or slice it. Spread 1–2 tablespoons of pâté on each slice and smooth it out evenly. Decorate with a sprig of fresh marjoram and sprinkle with a bit of chopped parsley. Additionally, you can drizzle a touch of olive oil or place a thin slice of butter (optional). Serve at room temperature.

Ingredients: Marjoram, Parsley, Butter
Use a butter knife or a small spoon to spread the pâté. Additionally, you can add a few arugula leaves or slices of fresh cucumber for freshness.

Final tips

10

Serve the pâté bread on a wooden board or a ceramic platter, garnished with extra marjoram and a few slices of lemon on the side. The pâté tastes best a few hours after preparation, when the flavors have melded together.

Ingredients: Lemon, Marjoram
Use a flat knife for spreading, and if you are preparing it the day before, store the pâté in the refrigerator covered with plastic wrap.

Fun Fact

💡

Legume pâtés have a long tradition in Polish cuisine as an alternative to meat fillings; marjoram, on the other hand, has been used in Poland for centuries in meat and potato dishes, but it also beautifully enhances the delicate sweetness of beans.

Best for

Przystawki Wigilijne Letnie przyjęcie Majówka

Tips

🍽️ Serving

Serve at room temperature on a light, rustic board. Add slices of fresh lemon and a few sprigs of marjoram for decoration. Serve with pickled cucumber or marinated mushrooms as a contrast to the acidity. For a festive version, serve with thinly sliced onions pickled in apple cider vinegar.

🥡 Storage

Store the pâté in an airtight container in the refrigerator for up to 4 days. Keep the breads in a linen cloth at room temperature for up to 2 days or freeze the baked breads separately. To reheat the breads, use the oven at 160°C for 5–7 minutes; do not heat the pâté too much — it's better served at room temperature.

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