How to Make Great Pate Recipes 

How to make Pate recipes in a variety of different ways made with a variety of different ingredients. The most well known of these recipes is the foie gras which is made from the fattened livers of geese. Other meat pate can be made from beef liver, pork liver, chicken livers or a combinations of such meats. The ground meat is cooked and minced fat is added to make a spreadable consistency.

Although meat pates are the most popular, they are not the only ones. You can learn how to make them with fish and seafood. Also, there are cheese pates and vegetable pate recipes like the spinach one I have given below. Other ingredients can be added to meat, seafood, vegetables and cheese when making pate such as butter, eggs, flour, breadcrumbs, spices and sauces. In some countries liver pate is called liverwurst and in some countries pate is usually served in a crust.

When you learn how to make pate recipes you will find they are very popular at parties and social events. Most people consider this dish a must for all their holiday parties like New Years Eve, Christmas, Valentine’s Day and even the Super Bowl parties. People who hate the taste of liver love the flavor of pate; the flavors of cheese pate recipes and vegetable pate recipes can be simply delicious. When serving appetizers at a party it is important to make a variety. Use some seafood and make a ceviche recipe or a shrimp appetizer. You may want to include several appetizers that can be made ahead of time or some that are very easy to make.


  • 1 Can (10 ½ ounces) beef consommé
  • 1 Envelope unflavored gelatin
  • 1 Tablespoon lemon juice
  • 1 (2 ¾) Pate de Foie
  • 1 Package (3 ounces) cream cheese

Butter a 3 ¼ x 5 ¾ x 2 ¼ inch mold.

Combine the gelatin with the lemon juice and set aside.

Heat consommé; add the gelatin mixture and blend.

Cool and pour half of mixture into prepared mold and put in refrigerator.

Put other half of mixture in the blender and add the Pate de Foie, onion and cream cheese; blend until smooth.
Pour blender mixture over congealed mixture in the mold; chill thoroughly.
To serve unmold (by placing hot wet towel around bottom of mold) on a plate and serve with crackers.


  • 1 pound chicken livers sautéed in butter
  • 1 Tablespoon finely chopped onion
  • 3 Tablespoons mayonnaise
  • 2 Tablespoons lemon juice
  • 2 Tablespoons soft butter
  • 8 Drops hot pepper sauce
  • ½ Teaspoon salt
  • 1/8 Teaspoon pepper
  • ½ Teaspoon dry mustard

Grind the cooked livers and onion.

Blend in the remaining ingredients until smooth.

Serve with crackers or small party breads.


How to Make Pate RecipesHow to Make Pate Recipes
  • 1 Pound chicken livers
  • ½ Pound cut up bacon
  • 1 Large chopped onion
  • 2 Cloves minced garlic
  • 2 Bay leaves
  • ¼ Teaspoon dried oregano
  • 1/8 Teaspoon sage
  • ½ Cup dry red wine
  • ½ Teaspoon salt
  • ¼ Teaspoon pepper
  • 6 Drops hot pepper sauce
  • Butter
  • ¼ Cup chopped black olives

Rinse the livers.

Put livers, bacon, onion, garlic, bay leaves, oregano, sage and wine in a pan and bring to a full boil.

Cover pan, reduce heat and simmer for 20 minutes.

Add salt, pepper and hot sauce. (Adjust seasoning if needed)

Place mold briefly in freezer, take mold out and butter then return it back to freezer.

Take mold out again and butter again then return to the freezer.

When mixture has finished cooking, drain and discard the bay leaves.

Put the mixture in the food processor or blend until smooth. After blending add the chopped black olives.

Pour pate into the buttered mold and chill in the refrigerator for at least 2 hours.

Dip bottom of mold in warm water briefly to unmold.

Invert pate onto a bed of red leaf lettuce.

Garnish with parsley and grapes.

Serve with crackers or small party bread.


  • 1 Package frozen chopped spinach
  • ¼ Cup butter
  • 1 Cup thinly sliced green onions
  • 2 Large coarsely shredded carrots
  • 1 Cup half and half
  • 1 ¼ Teaspoons salt
  • 1 Teaspoon basil
  • 1/8 Teaspoon cayenne pepper
  • 4 Beaten eggs
  • Carrot flowers for garnish

Drain thawed spinach in colander pressing to squeeze out liquid; chop spinach very fine.

Line bottom of loaf with foil (4 ½ X 8 ½)

Over medium heat melt butter and cook onions and carrots until tender.

Stir in spinach, half and half, salt, basil and cayenne pepper; heat until boiling.

Remove saucepan from the heat and stir in beaten eggs.

Spoon mixture into loaf pan spreading evenly; cover with foil.

Place loaf pan in 9 X 13 inch baking pan; fill with water 1 inch up side of loaf pan.

Bake in oven at 375F degrees for 80 minutes; remove from oven and cool in pan for 15 minutes.

Place 2 heavy cans on top of pate to weigh it down; refrigerate overnight.

Fifteen minutes before serving, remove cans and foil from pate; loosen from pan and invert on platter.

Remove bottom foil and cut pate in slices.

SALMON PATE RECIPE (can use almost any smoked fish)

  • 1 ½ Pounds smoked salmon
  • 1/3 Cup minced scallions (white only)
  • 4 Ounces cream cheese
  • 1/3 Cup mayonnaise
  • Garlic powder to taste
  • Liquid smoke to taste

Blend all ingredients together; chill and serve.


Sometimes pate recipes are made in steps such as the two step pate recipe below.

Step #1-chilled cream

  • 1 Teaspoon unflavored gelatin
  • 3 Tablespoons water
  • 2 Packages (3 ounces each) cream cheese cut in chunks
  • 1 Can chilled consommé
  • 1 Teaspoon red wine

Sprinkle gelatin over water in small pan and heat over low until gelatin dissolves; cool.

Mix gelatin, cream cheese, consommé and wine in blender until smooth.

Pour into buttered and wax paper lined 8 inch round pan; cover with plastic wrap and chill until firm.

Step #2-pate

  • 1 Cup butter divided in half
  • 1 Peeled and quartered onion
  • 1 Teaspoon dry mustard
  • ½ Teaspoon salt
  • ¼ Teaspoon curry powder
  • ¼ Teaspoon ground cloves
  • 1/8 Teaspoon black pepper
  • Dash cayenne pepper
  • 1 Pound chicken livers
  • 1 Teaspoon unflavored gelatin
  • 3 Tablespoons water
  • ½ Cup whipping cream
  • 2 Tablespoons Cognac or red wine

Sprinkle gelatin over water in small pan and heat over low until gelatin dissolves; cool.

Melt ½ cup butter in skillet and add onion, mustard, salt, curry, cloves, pepper and cayenne; cook until onion is tender.

Add chicken livers to skillet and cook until no longer pink.

Place liver mixture in blender until smooth.

Add to blender the cream, Cognac and ½ cup butter cut in chunks; blend well.

Add gelatin mixture and blend well; pour over refrigerated chilled cream.

Cover with plastic and return pan to refrigerator for several hours; unmold onto serving platter.