Versatile Chicken and Ham Pâté

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Course Hors D'oeuvres & Appetizers
Prep. Time 20 mins
Cooking Time 1 hr, 30 mins
Yields 8 servings

Top rated

Ingredients

2 tbsp (30 mL) butter

3 green onions, finely chopped

1 lb (500 g) ground pork

1 lb (500 g) deboned chicken, chopped

6 oz (175 g) cooked ham, chopped

1 tbsp (15 mL) finely chopped parsley

1 tsp (5 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1/4 tsp (1 mL) allspice

1/2 tsp (2 mL) thyme

2 eggs, beaten

1 cup (250 mL) milk

1 cup (250 mL) fresh breadcrumbs

3 hard cooked eggs (optional)

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Preparation

Melt butter in a small fry pan; add green onions; cook over medium heat 2 to 3 min.

In a large bowl, combine softened onions with remaining ingredients, except for the hard cooked eggs; mix well. Pack half the meat mixture into a 9 x 5-inch (23 x 13 cm) loaf pan; place peeled hard cooked eggs down the centre, if desired; fill with the remaining meat mixture.

Cover with foil; set in a large roasting pan containing hot water to reach halfway up the loaf pan. Bake in a 350 °F (180 °C) oven for 1 1/2 hours.

Tips

To serve hot: Drain off excess fat, let rest in pan 15 min. Unmold and serve with tomato or cheese sauce.

To serve cold: Drain off excess fat, cool in pan, unmold and wrap well. Refrigerate. Flavour improves after 2 to 3 days well-wrapped in refrigerator. Serve with chili sauce or mustard flavoured mayonnaise.

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