Delve into the rich flavors of traditional Polish cuisine with our Homemade Polish Pasztet, a savory meatloaf that combines finely ground meat with herbs and spices for a delightful spread or main dish. This pasztet recipe, known for its creamy texture and robust taste, is a favorite during the holiday season and a staple in Polish households.
Preparation and Cooking Times
- Prep time: 30 minutes
- Cook time: 2 hours
- Cooling time: 4 hours
- Total time: 6 hours 30 minutes
Servings and Serving Size
- Servings: 8
- Serving size: 1 slice (approximately 100 grams)
Nutritional Information (per serving)
- Calories: 320
- Protein: 26g
- Fat: 24g (of which Saturated: 9g)
- Carbohydrates: 3g
- Fiber: 0g
- Sodium: 580mg
Ingredients
- Chicken liver - 300g
- Ground pork - 500g
- Bacon - 200g, diced
- Onion - 150g (1 large, finely chopped)
- Garlic - 10g (2 cloves, minced)
- Breadcrumbs - 50g
- Eggs - 2 large
- Milk - 100ml
- Allspice - 5 grains
- Bay leaves - 2
- Salt and pepper - to taste
- Butter - for greasing
Method of Preparation
- In a large skillet, cook the bacon until crisp. Remove the bacon and set aside, leaving the fat in the skillet.
- In the same skillet, sauté the onions and garlic until translucent.
- Add the chicken liver to the skillet and cook until browned. Set aside to cool slightly.
- In a food processor, combine the cooked liver, bacon, ground pork, breadcrumbs, eggs, and milk. Pulse until well mixed but not pureed.
- Season with salt, pepper, allspice, and mix in the bay leaves.
- Preheat the oven to 180°C (350°F).
- Grease a loaf pan with butter and pour the meat mixture into the pan.
- Place the loaf pan in a larger baking dish filled with water (water bath) and bake for about 1.5 to 2 hours or until the internal temperature reaches 70°C (160°F).
- Allow the pasztet to cool in the pan, then refrigerate for at least 4 hours to set.
- Slice and serve chilled with bread or crackers.
Tips for Culinary Success
- Smooth Texture: For a smoother pasztet, ensure that all ingredients are finely ground and well mixed.
- Water Bath: Baking in a water bath helps to cook the pasztet gently, preventing the edges from drying out.
- Serving Suggestions: Enhance your serving with a side of pickles or a light salad to cut through the richness of the pasztet.
FAQs
Q1: Can I use beef instead of pork?
• A1: Yes, beef can be used as a substitute for pork, though the flavor profile will change slightly.
Q2: How long can homemade pasztet be stored?
• A2: Wrapped tightly, it can be stored in the refrigerator for up to one week.
Q3: Is pasztet gluten-free?
• A3: To make it gluten-free, substitute breadcrumbs with a gluten-free alternative.
Savor the hearty, home-cooked goodness of our Homemade Polish Pasztet, a dish that's sure to bring warmth and comfort to your table. Whether spread on crisp bread at a family gathering or served as a holiday entrée, this pasztet celebrates the rich culinary traditions of Poland. Enjoy every bite, and let this pasztet be a festive highlight!