Country Style Pate – American Test Kitchen Recipe

Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way. By LetTheBakingBeginBlog.com | @Letthebakingbgn

This Country Style Pate has been on my mind ever since I saw it in the America’s Test Kitchen magazine that I subscribed to at the time, several years ago. I have never made or eaten anything like this before and it looked very intriguing. I love anything made with chicken liver,  so I knew that Country Style Pate would be something I would like.

Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way. By LetTheBakingBeginBlog.com | @Letthebakingbgn

But, curiosity got the best of me so I decided to give it a try. With some adjustments to the recipe to accommodate for the ingredients I had at hand I made the Country Style Pate and I am being truly honest when I tell you that I was seriously impressed. Knowing just how rich the pate is I had to exercise all the will power I had not to eat more than just a couple of slices, it was that good!

As you know, I always share foods I make with my sister who lives pretty much next to me and she completely shared my love for this Country Style Pate. She kept asking what this was and what I made it with. All flavors are perfectly fused together to create something magical. Fresh crusty baguette and a pickle is all you need to eat the Pate. The baguette is the perfect vessel, while a bite of a pickle or a cornichons cuts down on the richness of the pâté. This might not be a recipe you make every day, but it’s something you should definitely try for a fancy appetizer-only party, or for a simple dinner on a quiet evening with your love.

Country Style Pate – American Test Kitchen Recipe

Original Recipe Source:  Country-Style Pate by America’s Test Kitchen

Ingredients for Country Style Pate

  • 1 Tbsp. Unsalted Butter
  • 1/2 cup diced shallots or yellow onion
  • 1 lb. ground pork
  • 1/2 lb bacon, diced finely
  • 4-8 strips bacon (thin or regular thickness)
  • 6 oz. chicken livers, trimmed and cut into small 1/2″ pieces
  • 1 egg, large
  • 2 Tbsp heavy whipping cream
  • 2 Tbsp minced fresh thyme leaves
  • 3-4 cloves garlic, minced (about 1 Tbsp)
  • 1 1/2 Tbsp kosher salt
  • 2-3 fresh or dried bay leaves
  • 2-3 Tbsp cooked, diced carrots
  • 2 Tbsp diced pickles/cornichons
  • 1/2 tsp ground black pepper

Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way. By LetTheBakingBeginBlog.com | @Letthebakingbgn

How to make Country Style Pate: 

In a skillet, sweat the onion with the butter over medium heat until translucent, about 3 minutes .

Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way. By LetTheBakingBeginBlog.com | @Letthebakingbgn

Combine ground pork, diced bacon and chopped liver in a bowl until evenly distributed.

Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way. By LetTheBakingBeginBlog.com | @Letthebakingbgn

In a separate bowl mix the egg, heavy whipping cream, garlic, thyme, ground pepper and salt.
Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way. By LetTheBakingBeginBlog.com | @Letthebakingbgn

Now bring the meat mixture, heavy cream mixture,  diced carrots, cornichons and onions together and mix thoroughly.

Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way. By LetTheBakingBeginBlog.com | @Letthebakingbgn
Place 1 bay leaf into the bottom of each 3″ x 6″ mini loaf pan, or 2-3 leaves if you’re using one 4″ x 9″. Line the form with bacon, slightly overlapping, and allowing the ends to hang over the form. You will later wrap the filling with the ends that overhang. I cut each strip in half, instead of using the whole strip, which I regretted later. The bacon keeps the filling from loosing its freshness and allows the terrine to stay fresh longer in the fridge. You can use one 4″ x 9″ form instead of two 3″ x 6″ forms. I like using two mini loaf pans since once you cut into the pâté you have to eat it within a day. But the uncut pâté can be stored in the fridge for up to 5 days without loosing its freshness.

Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way. By LetTheBakingBeginBlog.com | @Letthebakingbgn
Drop the baking form against a counter several times, to bring out any bubbles that might have formed and to compact the meat mixture in. Cover the filled loaf pan with foil and wrap the ends tightly against the sides of the pan. Now put the filled loaf pans into a 3 inch rimmed baking pan. Fill the baking pan with hot boiling water until it comes halfway to the filled loaf pans. Put the baking  a probe thermometer in the middle of one of the filled pans and extend the cord to the outside of the oven.

Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way. By LetTheBakingBeginBlog.com | @Letthebakingbgn
Place in the oven and bake until the thermometer registers 165F. Remove the baking pan from the oven. Remove loaf pans, discard the liquid. Place the loaf pans back into the baking dish. Place something flat on top (like a cutting board) and put something heavy on top to compress  the terrine and make it less crumbly when cutting. When the terrine has cooled to room temperature, remove the weight, clean the outside of the loaf pans and refrigerate for about 5-6 hours or overnight.

Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way. By LetTheBakingBeginBlog.com | @Letthebakingbgn

When ready to serve, place the loaf pan into a bowl of hot water for about 20-30 seconds. Unwrap the foil from the top, place a plate or serving board on top and with one swift motion invert the terrine onto the plate. For cleaner cuts, dip a knife into hot water, wipe it and then cut the terrine into slices. Serve with pickles and fresh loaf of bread.

Country Style Pate - American Test Kitchen Recipe

5 from 1 vote

Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way. 

Author: Marina | Let the Baking Begin
Course: Appetizer
Cuisine: American
Calories: 253 kcal
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12

Ingredients

Ingredients

  • 1 Tbsp. Unsalted Butter
  • ½ cup diced shallots or yellow onion
  • 1 lb. pork ground
  • ½ lb bacon diced finely
  • 4-8 strips bacon thin or regular thickness
  • 6 oz. chicken livers trimmed and cut into small ½" pieces
  • 1 egg large
  • 2 Tbsp heavy whipping cream
  • 2 Tbsp minced fresh thyme leaves
  • 3-4 cloves garlic minced (about 1 Tbsp)
  • Tbsp kosher salt
  • 2-3 fresh or dried bay leaves
  • 2-3 Tbsp cooked diced carrots
  • 2 Tbsp diced pickles/cornichons
  • ½ tsp ground black pepper

Instructions

  1. In a skillet sweat the onion with the butter over medium heat until translucent, about 3 minutes .
  2. Combine ground pork, diced bacon and chopped liver until evenly distributed.
  3. In a separate bowl mix the egg, heavy whipping cream, garlic, thyme, ground pepper and salt.
  4. Now bring the meat mixture, heavy cream mixture, diced carrots, cornichons and onions together and mix thoroughly.
  5. Place 1 bay leaf into the bottom of each 3" x 6" mini loaf pan, or 2-3 leaves if you're using one 4" x 9". Line the form with bacon, slightly overlapping, and allowing the ends to hang over the form. You will later wrap the filling with the ends that overhang. I cut each strip in half, instead of using the whole strip, which I regretted later.
  6. Drop the baking form against a counter several times, to bring out any bubbles that might have formed and to compact the meat mixture in. Cover the filled loaf pan with foil and wrap the ends tightly against the sides of the pan. Now put the filled loaf pans into a 3 inch rimmed baking pan. Fill the baking pan with hot boiling water until it comes halfway to the filled loaf pans. Put the baking a probe thermometer in the middle of one of the filled pans and extend the cord to the outside of the oven.
  7. Place in preheated to 350F oven and bake until the thermometer registers 165F.

  8. Remove the baking pan from the oven. Remove loaf pans, discard the liquid. Place the loaf pans back into the baking dish. Place something flat on top (like a cutting board) and put something heavy on top to compress the terrine and make it less crumbly when cutting. When the terrine has cooled to room temperature, remove the weight, clean the outside of the loaf pans and refrigerate for about 5-6 hours or overnight.
  9. When ready to serve, place the loaf pan into a bowl of hot water for about 20-30 seconds. Unwrap the foil from the top, place a plate or serving board on top and with one swift motion invert the terrine onto the plate. For cleaner cuts, dip a knife into hot water, wipe it and then cut the terrine into slices. Serve with pickles and fresh loaf of bread.
Nutrition Facts
Country Style Pate - American Test Kitchen Recipe
Amount Per Serving
Calories 253 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Cholesterol 114mg 38%
Sodium 1138mg 47%
Potassium 208mg 6%
Total Carbohydrates 1g 0%
Protein 13g 26%
Vitamin A 33.6%
Vitamin C 3.8%
Calcium 1.3%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Country Style Pate - rich, incredibly flavorful pate recipe goes great with a fresh crusty baguette and a pickle. If you've never made this at home, do it at least once. Step by step pictures will be there to guide you every step of the way. By LetTheBakingBeginBlog.com | @Letthebakingbgn

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Comments

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  • So interestin, never tried anything like this. Looks like something my parents would love!!.

    · Reply
  • Cat

    OMG!!! You are bringing to me so many beautiful memories!!! My grandparents used to do something very similar for holidays!!! they didn’t used bacon on top ( that’s a classy touch!!) but was very similar to this one!!! Thanks for this recipe!
    Cat

    · Reply
    • Hi Cat!
      The bacon isn’t just for the flavor though, it also seals in the Pate keeping it fresh for a couple days.

      · Reply
  • This pate looks amazing! I love pate in restaurants, but haven’t had the guts to make them. Your recipe doesn’t look too hard. I will need to check it out soon. By the way, I would love some bread and pate now. 😛

    · Reply
  • Таня

    Спасибо за рецепт. Очень вкусно получилось!
    🙂

    · Reply
  • i wonder how different it would be if I made it with pork liver instead ?

    · Reply
  • Thank you for linking to original recipe – that’s where I found the temp to bake it at! Great recipe everyone loved it!

    · Reply
  • Brent

    you Explained the process very well!

    · Reply

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