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Herby Liver Pâté Pie

A delicious luncheon dish with a glass of Plsen beer.

Image of Herby Liver Pâté Pie

675g/1 ˝ lb minced pork
350g/12oz pork liver
350g/12oz/2 cups cooked ham, diced
1 small onion, finely chopped
30ml/2 tbsp chopped fresh parsley
5ml/1 tsp German mustard
30ml/2 tbsp Kirsch
5ml/1 tsp salt
Beaten egg, for sealing and glazing
25g/1oz sachet aspic jelly
250ml/8fl oz/1 cup boiling water
Freshly ground black pepper bread and dill pickles, to serve

For the pastry
450g/1lb/4 cups plain flour pinch of salt
275g/10oz/1 Ľ cups butter
2 eggs
1 egg yolk
30ml/2 tbsp water


Serves: 10


1. Preheat the oven to 200°C/400°F/ Gas 6. To make the pastry, sift the flour and salt and rub in the butter. Beat the eggs, egg yolk and water, add to the dry ingredients and mix. 2. Knead the dough briefly until smooth. Roll out two-thirds on a lightly floured surface and use to line a 10 x 25cm/4 x 10in hinged loaf tin. Trim any excess dough. 3. Process half the pork and the liver until fairly smooth. Stir in the remaining minced pork, ham, onion, parsley, mustard, Kirsch and seasoning. 4. Spoon the filling into the tin, smoothing it down and levelling the surface. 5. Roll out the remaining pastry on the lightly floured surface and use it to top the pie, sealing the edges with some of the beaten egg. Decorate with the pastry trimmings and glaze with the remaining beaten egg. Using a fork, make 3 or 4 holes in the top, for the steam to escape. 6. Bake for 40 minutes, then reduce the oven temperature to 180°C/ 350°F/Gas 4 and cook for a further hour. Cover the pastry with foil if the top begins to brown too much. Allow the pie to cool in the tin. 7. Make up the aspic jelly, using the boiling water. Stir to dissolve, then allow to cool. 8. Make a small hole near the edge of the pie with a skewer, then pour in the aspic through a greaseproof paper funnel. Chill for at least 2 hours before serving the pie in slices with mustard, bread and dill pickles.

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