Pâté signature Kempola

  • Stopień trudności

    Średnio trudny


  • 40 dkg pork shoulder,
  • 40 grams of bacon or groin without skin (must be greasy),
  • 40 grams of pig liver,
  • 40 grams of beef rosołowej,
  • large celery,
  • large leek,
  • 2 large onions,
  • 4 large carrots,
  • 2 big parsley root,
  • 3 day-old rolls,
  • Allspice, bay leaf, black pepper,
  • 2 pink,
  • nutmeg,
  • a piece of raw Bacon,
  • 4 eggs
  • Vegeta to taste
  • dry wholemeal bread


Wash Meat and put into a pot of boiling salted water. Add the bay leaf, allspice, pepper and cloves. Peel the vegetables and toss in its entirety to the simmering the meat. After half an hour, remove the meat and vegetables, przestudzić and grind 3 times in a food processor with fine mesh.
To mass add eggs, soaked in the decoction and imprinted rolls and wiped off nutmeg. Get on the uniform smooth with the consistency of mass of the rissoles. If it is too rare, you can pulverize a little semolina or breadcrumbs, if too thick, add broth from cooking. Season with Vegeta and pepper.
The mass into about half dry grated bread wholemeal baking. On top of the sort out in slices of bacon.
Bake at 200oC until the pie starts to come away from the wooden stick after puncture (approximately 2-2.5 hours). Cool and remove from the mold.
Pour broth, is a great base for sour soup or Borscht.

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