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Pâté breton (Breton Pâté)
Pâté breton (Breton Pâté) is a traditional French recipe (from Brittany) for a classic Pâté of pork meat, pork belly and pork liver with onions and herbs. The full recipe is presented here and I hope you enjoy this classic French version of: Breton Pâté (Pâté breton).
prep time
20 minutes
cook time
110 minutes
Total Time:
130 minutes
Serves:
8–10
Rating: 
Tags : Herb RecipesPork RecipesBaking RecipesFrench RecipesBreton Recipes
This is a classic Breton pork pate made from pork, bacon and pork liver.
Ingredients:
400g pork belly
350g Pork meat
500g bacon lardon, finely chopped
300g Pork liver
1/2 piece of caul
150g Onions, peeled and chopped
1/2 bunch flat-leaf Parsley, washed and chopped
2 sprigs Thyme
2 Bay leaves
Salt and freshly-ground black pepper
Method:
Take the fatty pork from the pork bally and use these to cover the base of a terrine, arranging them fat side downwards.
Bring a pan of water to a boil. Drop in the remaining pork belly and blanch for 8 minutes. Drain and chop finely.
Pre-heat your oven to 240°C (gas mark 8).
Chop the other meats and mix them with the chopped pork skins. Mix in the parsley, onions and lardons. Season to taste with onions and black pepper.
Crumble the thyme over the base of the terrine then pack the stuffing over the top. Arrange the caul on top, tucking it in along the edges. Decorate with the bay leaves then transfer to your pre-heated oven.
Cook for 10 minutes then reduce the oven temperature to 110C and continue cooking for 90 minutes.
Take out of the oven and set aside until cooled to room temperature. Transfer to your refrigerator and chill for 24 hours.
Serve as you would any other pate.
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