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View more "Hors D'oeuvres & Appetizers" recipes Versatile Chicken and Ham Pâté Recipe

Versatile Chicken and Ham Pâté

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 tbsp (30 mL) butter
3 green onions, finely chopped
1 lb (450 g) ground pork
1 lb (450 g) deboned chicken, chopped
6 oz (175 g) cooked ham, chopped
1 tbsp (15 mL) finely chopped fresh 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) dried thyme
2 eggs, beaten
1 cup (250 mL) Milk
1 cup (250 mL) fresh bread crumbs
3 hard cooked eggs, (optional)

Yields: 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/versatile-chicken-and-ham-pate?source=calendar
Versatile Chicken and Ham Pâté true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Hors D'oeuvres & Appetizers
  • Prep. Time 20 mins
  • Cooking Time 1 hr, 30 mins
  • Yields 8 servings
  • Course Hors D'oeuvres & Appetizers
  • Prep. Time 20 mins
  • Cooking Time 1 hr, 30 mins
  • Yields 8 servings

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 1984 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 tbsp (30 mL) butter
3 green onions, finely chopped
1 lb (450 g) ground pork
1 lb (450 g) deboned chicken, chopped
6 oz (175 g) cooked ham, chopped
1 tbsp (15 mL) finely chopped fresh 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) dried thyme
2 eggs, beaten
1 cup (250 mL) Milk
1 cup (250 mL) fresh bread crumbs
3 hard cooked eggs, (optional)

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.

135 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 1984 Milk Calendar Explore all Milk Calendar recipes

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 1984 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 356 Calories
Protein: 36 g
Carbohydrate: 5 g
Fat: 20 g
Fibre: 0.3 g
Sodium: 511 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 7 % / 81 mg
Selenium: 125 %
Vitamin B12: 65 %
Vitamin B6: 54 %
Niacin: 52 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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