Pumpkin Pies with Pâté, a step-by-step recipe with photos from author Zoryana Ivchenko
Pumpkin pies with pate
These pies aren't simple, but they have a secret. They're made with pumpkin! There's a fair amount of pumpkin in both the dough and the filling, but it's so disguised you wouldn't even notice. This pumpkin-filled yeast dough is incredibly delicious, tender, and fluffy.
Beef, chicken, lamb, pork, cracklings, and various offal can be used as fillings for meat pies. A true pie begins with the dough. Pies are made using...
Pumpkin dishes are very popular all over the world. In Europe, pumpkin is used to make soups, casseroles, mashed potatoes, and salads, and in Styria, Austria, you can even enjoy pumpkin schnapps and pumpkin coffee. In Armenia, pumpkin...
Pumpkin is a symbol of autumn abundance and the fertile power of the earth. It's no wonder that the North American Indians, where pumpkins originated, used them in their rituals for prosperity and abundance. In the Chinese system of Feng Shui, pumpkins are used to attract wealth and prosperity to the home. So, pumpkin is more than just soup, pie, or porridge.
Want to impress your guests and family? Make them a canned tuna pâté! Even a novice cook can handle this task, but the end result will be a truly exquisite hot (yes, hot!) appetizer that your friends and family will likely never have tried. The unique sauce that complements this dish, made with anchovies, capers, wine vinegar, and extra virgin olive oil, is also worth mentioning. Let's face it: this "additive" elevates this canned tuna pâté to a whole new level, transforming it into a sophisticated delicacy. It's definitely worth a try!
Make chicken liver pâté in the oven and surprise those expecting a spreadable mass. Originally, this culinary term referred to a pie filled with minced meat. Incidentally, it's precisely this kind of pie that's mentioned in the novel "Twenty Years After," when the Vicomte de Bragelonne and his servant consume "an entire pâté without a trace." Later, the pie's dough disappeared, and the rich filling began to be baked as is. Pâté became pâté! However, during the Soviet era, the concept of the dish was simplified to the extreme, and it was then that the very same pureed mass of liver, meat, or fish, packaged in tins, began to be produced. Today, we invite you to return to its roots and bake chicken liver pâté in the oven to experience the difference and a taste of truly haute cuisine.
Chicken breast pâté is a great idea for a variety of occasions. You can spread it on a slice of toasted bread and eat it for breakfast. Or you can divide it into tartlets, garnish with green and black olives, and serve it with a glass of wine. Finally, you can thoroughly chill chicken breast pâté (in this case, add more butter during cooking) and serve it with a green salad. Either way, this dish will be a hit on your table or in the fridge! Chicken breast pâté is easy and quick to prepare, which adds extra points to its appeal.
Vegetarians, vegans, and those observing Lent will especially appreciate red bean pâté. The dish is delicious, filling, and flavorful. And, by the way, it's very healthy! This pâté is rich in easily digestible plant protein, as well as magnesium and folate (thanks to the beans!). Women who dream of a perfect figure will be pleased to know that this dish leaves you feeling full for a long time, allowing you to forget about snacking and calmly await your next full meal. Therefore, we highly recommend red bean pâté for breakfast, spread on toast or crispbread.
Some might be surprised to read our recipe for pâté baked in dough: is it really pâté? But, surprisingly, it is! A look into the culinary history of this dish reveals that pâté was originally a kind of pie filled with minced meat and meat products. Its distinctive feature was the uneven consistency of the mixture. You could actually feel the chunks in it! Later, the dough disappeared from the recipe, and the filling took its own path. And what kinds of pâtés haven't people come up with? Made with pork, beef, chicken, duck, liver, fish... Vegetarian versions have even appeared, including mushrooms and legumes. But we suggest baking your pâté in dough and discovering its undeniable advantages.
These mushroom and pâté pies could easily be called something else. I wonder how you'd like "mushrooms stuffed with liver pâté, baked in dough"? It sounds like a menu item at an expensive restaurant, pretentious. So you can call this unique dish whatever the circumstances. For yourself, simply call it "pâté," and for guests, a restaurant-style version. To ensure these mushroom and pâté pies turn out perfectly, first and foremost, choose the right pâté. It's best to make your own, the way you like it—from chicken or beef liver, with fried onions and carrots, in butter. Baking these pies is especially helpful when you've made a lot of pâté and need to master it.