Pâté with pasta and vegetables (Polish-modern) - photo 1
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Pâté with pasta and vegetables (Polish-modern)

Pikantne Appetizers Fusion cuisine 60 min Hard 3 wyświetleń ~28.58 PLN - (0)
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Description

A modern version of pâté inspired by Polish cuisine: tender chicken breast meat combined with cooked pasta and spring vegetables, seasoned with parsley and thyme, baked to a golden finish in a pâté form. The dish combines the texture of creamy meat and firm pasta with slightly sweet carrot and the aroma of garlic; great as an appetizer for a party or an elegant sandwich snack. The pâté is served sliced, and can be enjoyed warm or cold with herbed mayonnaise, pickled cucumber, or fresh herbs. Aesthetics: compact shape, cross-section revealing layers of pasta and vegetables, golden crust. Flavor qualities: umami from the meat, sweetness of the vegetables, freshness of the parsley, and a slight acidity from the accompaniments.

Ingredients Used

Ingredients (16)

Servings:
8
  • Pasta 200 g
  • Chicken breast 500 g
  • Carrot 2.5 szt. (~200 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Chicken egg 3 szt. (~180 g)
  • 18% cream 100 ml
  • Breadcrumbs 50 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Parsley 100 g
  • Parsley 1 pęczek (~30 g)
  • Thyme 2 g
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Dried cranberries 50 g
💰 Szacowany koszt dania: ~28.58 PLN (3.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pasta

1

Set a large pot of water (about 3-4 l). Add 8 g of salt to the water. Bring to a boil over high heat. Add the pasta in batches, bring to a boil, and cook according to the package time minus 1 minute (leave the pasta al dente so it doesn't become mushy after baking). Drain in a colander and rinse briefly under cold water to stop the cooking process. Set aside to drain.

Ingredients: Pasta, Salt
Use a pot with a capacity of at least 3 liters and a colander. The cooked pasta should be al dente (slightly firm when bitten). If you don't have a large pot, cook in batches.

Sautéing vegetables

2

Heat a large skillet (26-28 cm in diameter) over medium heat. Pour in 15 g of rapeseed oil. Add finely chopped onion and sauté for 4-5 minutes until the onion becomes translucent and slightly golden. Add grated carrot and parsley, sauté for another 6-8 minutes, stirring, until the vegetables soften and release their sweetness. Finally, add finely chopped garlic and sauté for 30-45 seconds until you feel the aroma (do not burn the garlic).

Ingredients: Rapeseed oil, Onion, Carrot, Parsley, Garlic
Use a heavy-bottomed pan; stir with a wooden spoon every 30-60 seconds. If the vegetables start to burn, reduce the heat and add a little water.

Meat preparation

3

If you have a meat grinder, grind the chicken breast twice for a smooth texture. If not, chop very finely and use a blender in pulses to avoid overheating the meat. Season the meat with 4 g of salt and 1 g of black pepper, and 1 teaspoon of thyme (2 g), and gently mix.

Ingredients: Chicken breast, Salt, Black pepper, Thyme
Use a meat grinder or a blender with a pulse function. Do not blend too long in the blender to prevent the meat from becoming mushy due to heating.

Combining ingredients

4

In a large bowl, mix the ground meat with the sautéed vegetables and drained pasta. Add the beaten eggs (180 g) and 18% cream (100 ml). Add breadcrumbs (50 g) as a binding agent. Mix well with a spoon or spatula until the ingredients combine into a uniform, but not liquid, mass — the mixture should be moist, slightly sticky, but not runny.

Ingredients: Chicken breast, Carrot, Parsley, Pasta, 18% cream, Breadcrumbs
Use a large bowl (at least 4 l) and a wooden spoon. If the mixture is too loose, add breadcrumbs one tablespoon at a time until you achieve a good consistency. If it's too thick, add 1-2 tablespoons of sour cream.

Seasoning and Additions

5

Add finely chopped parsley (30 g) and optionally chopped walnuts (50 g) and dried cranberries (50 g), if using. Check the seasoning: take a small teaspoon of the mixture and sauté it in a pan for 30-40 seconds, taste, and season with salt (add the rest of the salt to taste) and pepper.

Ingredients: Parsley, Dried cranberries, Salt, Black pepper
Use a small test skillet and check the flavor before baking, as baking can intensify the taste and the pâté may then seem saltier.

Filling the mold

6

Preheat the oven to 180°C with fan (or 190°C without fan). Grease a loaf pan measuring about 25 x 11 cm with butter or oil and lightly dust with breadcrumbs. Transfer the mixture to the pan, pressing down with a spoon to remove air bubbles and achieve a compact structure. Smooth the top with a wet spoon and sprinkle a thin layer of breadcrumbs (about 1 tablespoon) for a nice crust.

Ingredients: Breadcrumbs
Use a metal or ceramic loaf pan. Press the mixture in layers (first half of the mixture, then press down and add the rest) to avoid large air pockets.

Baking

7

Place the mold in the preheated oven on the middle rack. Bake for 40-45 minutes at 180°C. After 30 minutes, you can cover the pâté with aluminum foil if the top starts to brown too quickly. The pâté is ready when its center reaches a temperature of ~75°C (you can use a kitchen thermometer) or when a skewer inserted comes out clean (without any raw moist mixture).

Use a kitchen thermometer if you have one. If not, use the toothpick test — the toothpick should be warm and dry inside.

Cooling and Portioning

8

After baking, remove the pan and let it cool on a rack until completely cool (at least 1 hour). The pâté is easier to slice when it is cool and has set in the middle. Once cooled, cut it lengthwise with a knife and remove the loaf, then slice it into pieces 1-1.5 cm thick.

Use a cooling rack and a sharp serrated knife for slicing. If you want to serve the pâté warm, wait at least 20 minutes so that the mixture doesn't fall apart when cutting.

Serving

9

Serve slices of pâté on a platter with accompaniments: drizzled herb mayonnaise (mayonnaise mixed with chopped parsley), pickled cucumber, or pickled beets. Garnish with fresh parsley and optionally sprinkle with toasted nuts.

Ingredients: Parsley, Dried cranberries
Use a wide platter and a butter knife to spread the toppings. Additionally, you can add dried cranberries for a sweet-tart contrast.

Fun Fact

💡

Pâté has a long tradition in Poland — from old Polish pâtés made with poultry and game to modern versions. The combination of pasta with meat filling is a contemporary twist that adds structure and a pleasant contrast in texture.

Best for

przyjęcie przystawka na świąteczne spotkanie piknik

Tips

🍽️ Serving

The pâté tastes great both warm and cold. When served cold, slice it thinner and serve with horseradish or mustard. When served warm, it’s worth pairing with a delicate cream and herb sauce. Serve at room temperature to bring out the flavors.

🥡 Storage

Store in the refrigerator in an airtight container for 3-4 days. You can also freeze sliced pieces in airtight bags for up to 2 months. Reheat in the oven at 160°C for 10-15 minutes or briefly in the microwave (be careful not to dry out).

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