Versatile Chicken and Ham Pâté

This recipe is taken from the 1984 Milk Calendar. This is the Versatile Chicken and Ham Pâté recipe.

  • Prep: 20 min
  • Cooking: 1 h 30
Yields 8 servings
versatile chicken and ham pate

Ingredients

  • 2 tbsp (30 mL) butter
  • 3 green onions finely chopped
  • 1 lb (450 g) ground pork
  • 1 lb (450 g) deboned chicken chopped
  • 6 oz (175 g) cooked ham chopped
  • 1 tbsp (15 mL) finely chopped fresh parsley
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) freshly ground pepper
  • 1/4 tsp (1 mL) allspice
  • 1/2 tsp (2 mL) dried thyme
  • 2 eggs beaten
  • 1 cup (250 mL) Milk
  • 1 cup (250 mL) fresh bread crumbs
  • 3 hard cooked eggs (optional)

Preparation

Melt butter in a small fry pan; add green onions; cook over medium heat 2 to 3 min.

In a large bowl, combine softened onions with remaining ingredients, except for the hard cooked eggs; mix well. Pack half the meat mixture into a 9 x 5-inch (23 x 13 cm) loaf pan; place peeled hard cooked eggs down the centre, if desired; fill with the remaining meat mixture.

Cover with foil; set in a large roasting pan containing hot water to reach halfway up the loaf pan. Bake in a 350 °F (180 °C) oven for 1 1/2 hours.

Tips

To serve hot: Drain off excess fat, let rest in pan 15 min. Unmold and serve with tomato or cheese sauce.

To serve cold: Drain off excess fat, cool in pan, unmold and wrap well. Refrigerate. Flavour improves after 2 to 3 days well-wrapped in refrigerator. Serve with chili sauce or mustard flavoured mayonnaise.

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Nutrition

Nutritional Information

per serving
Energy: 356 Calories
Protein: 36 g
Carbohydrate: 5 g
Fat: 20 g
Fibre: 0.3 g
Sodium: 511 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 7 % / 81 mg
Selenium: 125 %
Vitamin B12: 65 %
Vitamin B6: 54 %
Niacin: 52 %