Pasztet Wielkanocny (Polish Easter Meat Pâté)

• 30 g Unsalted butter
• 1 medium Yellow onion
• 2 cloves Garlic
• 350 g Pork shoulder
• 250 g Chicken thighs
• 150 g Chicken liver
• 2 Egg
• 2 tsp Dried marjoram
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Mustard
• 2 tbsp Horseradish

1. Heat the oven to 170°C (340°F). Grease a loaf pan with a little of the unsalted butter.
2. Peel and finely chop the yellow onion, then crush the garlic. Melt the remaining unsalted butter in a frying pan over a medium heat and cook the onion with a pinch of the fine sea salt for 8 to 10 minutes until soft and lightly golden; stir in the garlic for 1 minute, then scrape into a mixing bowl to cool slightly.
3. Put the pork shoulder and chicken thighs into a large pot and cover with cold water. Bring to a gentle simmer and cook for 45 to 55 minutes until the meat is tender and cooked through, skimming any foam; lift out and leave to cool until just warm.
4. In the same pot, gently simmer the chicken liver for 6 to 8 minutes until just cooked through with no pink in the centre. Drain and cool for 5 minutes.
5. Cut the cooked pork shoulder and chicken thighs into chunks. Pulse the meats and chicken liver in a food processor until finely minced, then add to the bowl with the onion and garlic.
6. Beat the egg, then mix it into the meat with the dried marjoram, remaining fine sea salt and black pepper. Mix thoroughly until the mixture looks cohesive and slightly sticky.
7. Pack the mixture firmly into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes until set and firm, and a skewer inserted into the centre comes out hot and mostly clean.
8. Cool in the tin for 20 minutes, then turn out and cool completely. Chill for at least 6 hours so it slices neatly, then serve in slices with mustard and horseradish.

Made this recipe? Rate it — a comment is optional.