Uncle Kazik’s three-meat pate with prunes

Uncle Kazik’s three-meat pate with prunes

270 mins
Laura Edwards

This recipe has been in my family for many years, and my uncle Kazik passed it down to me. He is a labourer by day and food lover by night – he typifies our people, who are all culinary experts in their own homes. This simple sweet and savoury pâté goes particularly well with my Mama’s pickled gherkins.


Quantity Ingredient
vegetable oil, for frying
250g streaky bacon or pancetta
250g chicken breast
250g pork belly
350g braising beef
2 small onions
large handful dried wild mushrooms, soaked in boiling water for 10 minutes
3 bay leaves
1 tablespoon dried marjoram
1/2 teaspoon dried pimento berries
1/2 teaspoon whole black peppercorns
250g pork liver, (or use any other liver)
1 stale white bread roll
handful pitted prunes
3 eggs
2 teaspoons grated nutmeg
1 teaspoon dried breadcrumbs
1 tablespoon fine salt, to taste


  1. Heat a tablespoon of vegetable oil in a large frying pan and fry the bacon, chicken, pork belly and beef, in batches, until seared on all sides, adding more oil to the pan as necessary. Transfer each batch of seared meat to a large pan along with the oil it’s been fried in.
  2. Add the onions, soaked wild mushrooms, bay leaves, marjoram, pimento berries and peppercorns and enough water to cover the meat. Cover with a lid and bring to a simmer, then reduce the heat and cook for 1¾ hours. Add the liver and cook for a further 10–15 minutes. Finally, add the stale bread, remove from the heat and allow to cool for at least 3 hours, preferably overnight.
  3. The following day, transfer the meat, onions, mushrooms, pimento berries and peppercorns (discard the bay leaves) into a food processor and blitz along with the prunes until you get a smooth-ish consistency. Put it into a large bowl and add the cooking liquid (this will give the pâté moisture).
  4. Now, break in the eggs, roll up your sleeves and squish the mixture between your hands until it’s all completely smooth. Add the salt and nutmeg.
  5. Preheat the oven to 180°C. Lightly butter a 900 g loaf tin and then sprinkle the breadcrumbs inside, shaking the tin to coat all the sides with the breadcrumbs.
  6. Spoon the mixture into the prepared tin and bake in the oven for 1½ hours. Remove from the oven and let it completely cool and set. Serve thickly spread onto rye bread.
eastern european
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again