pasztet recipe?

pasztet is kind of like meat loaf but way denser, i know it has liver in it but surely could use a recipe.

thanks

Its more like dog food but way cheaper.

that's not a recipe man.

TURKEY PÂTÉ (pasztet z indyka): Into bowl crumble 3 stale kaiser rolls (or equivalent amount of other white buns or bread) add 2 c milk and set aside to soak. Grind the meat from 2 cooked turkey drumsticks and thighs and an equal amount of cooked white meat together with the soaked rolls and 2 raw turkey livers at least twice. Three times is even better, because a good pasztet should have a smooth, creamy texture. When ground mixture stops coming out, add a stale slice of white bread to grinder to force out any remaining filling. Beat 2 eggs until creamy and work into meat mixture by hand. Continue kneading, squish mixture between fingers until it is uniformly blended. Mixture should be on the soft and mushy side. If it is on the stiff side, work in a little skim milk until absorbed. If it is too soggy, work in some bread crumbs. Season to taste with salt, pepper, 1/4 t grated nutmeg and a pinch of marjoram. Transfer mixture to vegetable-sprayed non-stick rectangular pan in which pâté should be no higher than 2 inches. Smooth top of mixture, cover with strips of uncooked bacon and bake in preheated 350° oven about 60 min. When cooled to room temp, cover with aluminium foil and refrigerate until ready to serve. Slice 1/4-inch thick and serve cold with horseradish sauce or tartar sauce.
NOTE: Feel free to substitute cooked pork and/or veal for some or all of the cooked turkey. Chicken livers may be used if turkey ones are unavailable. A jigger of cognac may be added to mixture before baking. This is a favourite starter at elegant Polish dinner-parties.

sounds pretty good.

anyone have a recipe that is beef based that they'd like ot share?

Poles are traditionally not as fond of beef as are Anglo-Saxons. I suppose you could add a little to a pâté, maybe even up to 1/2, as long as fatty pork made up the balance. An all-beef one woudl be heavy tasting and lack the smooth lightness and appetisingcolour of the traditional Polish pasztet which should have a nearly spreadable consistency.
Comparing it with meatloaf (as soem people do on teh absis of sight alone) is unjustifed because meatloaf is made with coarsely minced raw meat, whilst pasztet is made from thrice-minced precooked meat.

ok, so what is the traditional meat then besides rabbit? turkey is not a native animal to EU and i have never heard of nor seen a turkey pasztet and i am after the traditional (non rabbit) one.

i have made it in the past but it has been years and i don't have a recipe anymore.. for some reason i am htinking there were 3 meats in it. hmm

thanks polonius.

Pasztet can be made with most any meat, including rabbit. Polish cuisine was a make-do type of cookery due to historic reasons (invasions, deportations, famine) and also bore the imprint of the individualistic Poles' love of improvisation. Hence dishes vary not only from region to region and village to village but from home to home, even within a single family. Polish recipes are more like orientational guidelines rather than hard and fast formulae.
A favourite pâté included game such as hare, boar or venison. However, since game is very strong-tasting, usually fatty pork or veal was add to round out and mellow the flavour. The turkey pasztet is not very typical but it may be easier nowadays to prepare than one containing hare, boar or deer meat.