Pate of turkey legs with prunes
Pate of turkey legs with prunes – a very simple recipe for delicious pate. This pate cuts well and is a great addition to bread. Pate is prepared easily and relatively quickly.
Pate of turkey legs with prunes – ingredients
- Boiled turkey legs – 1,3 kg.
- Sponder (raw) – 300 g.
- Chicken liver – 300 g.
- Onion – 1 piece.
- Allspice – 4 peas.
- Bay leaves – 2 pieces.
- Dry loaf – 150 g.
- Milk for soaking the loaf.
- Eggs – 2 pieces.
- Nutmeg – 1/3 tsp.
- Salt, pepper – to taste.
- Prunes – 1 cup.
Pate from turkey legs with prunes – recipe
Cut the onion into arbitrary pieces, put them in a heated pan with oil. Add bay leaves, allspice, fry the onion until soft. Add the liver, fry until done. Leave to cool.
Pour milk over the loaf.
Now let’s deal with the turkey legs. We take out the bones and cartilages, grind them in a meat grinder on the smallest sieve. We also grind veneer, pressed bread.
Remove the bay leaf and allspice from the pan with the liver, grind the liver and onion as well.
Add eggs and spices to the ground mass, mix everything well.
Grease a muffin tin (11×24) well with oil. Divide the mass into 4 parts, put each in a mold, cover with prunes. Cover the form with foil from above. Bake at a temperature of 180 degrees for 45-50 minutes.
Cool the pate to room temperature and put it in the refrigerator for a few hours.
