Turkey pâté with apricot is a meat dish that works great as a cold snack, breakfast and supper meal. The basis of this pate is turkey meat, in my case a leg, which I combined with dried apricots, eggs, a roll and spices. In order for the pâté to be creamy, I pressed the meat, roll, apricot and onion twice through a fine sieve grinder. After grinding the ingredients, I mixed in the eggs and spices – I used dried thyme, salt and pepper. I divided the meat mass into two parts and baked it in aluminium tins.
What to serve turkey pâté with? Pâté tastes delicious when served with bread, cranberries, caramelized onion and fresh vegetables. Bread types that go well with pâté are toasted bread, fresh baguette and fresh rolls. Turkey pâté with apricot is best served cold, but if you like it, you can also serve it when it is warm. If you have not yet tried this version of pâté, I recommend you to the following recipe for turkey pâté with apricot.
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Ingredients for turkey pate with apricot.
- 700 g boiled turkey meat
- 100 g dried apricot
- 1 kajzer roll
- 2 eggs
- 1,5 teaspoon of salt
- 1/2 teaspoon of pepper
- 100 g onion
- 2 tablespoons of oil + extra for greasing the tins
- 1/2 teaspoon of dried thyme
How to make turkey pate with apricot.
Put apricots in a bowl, pour in boiling water and set it aside for 30 minutes. After that, pour out the water from the apricots and cut the apricots into smaller pieces.
Place the roll in a bowl, pour water over it and set it aside for 10 minutes. Squeeze the water out very well from the soaked bun.
Peel the onion, cut it into large cubes and put it in a frying pan. Add the oil and fry over a low heat for about 5 minutes. Let the fried onion cool down.
Grind the boiled meat twice in a meat grinder using a fine sieve. Pass the fried onion, soaked bun and apricots through the meat grinder as well. Add eggs, salt, pepper and thyme to the ground ingredients. Mix, then knead the meat very well.
Grease the aluminium tins lightly with oil and once done, put the meat mixture in. Next, lightly hit the tins on the kitchen worktop to get rid of excess air. Pour water into a large roasting dish and place the roasting dish on the bottom shelf of the oven. Preheat the oven to 180 degrees Celsius and when hot, put in the pâté. Bake the pâté for an hour. Remove the baked pâté out of the oven and let it cool down completely before slicing.
Good to know when making turkey pate with apricot.
The turkey meat I opted for was the leg. The weight of the raw leg was 1.7 kg. After cooking, cooling and peeling, I got 70 dkg of cooked meat.
I baked the pâté in two aluminium tins, each one measuring 10 by 24 centimetres.
You can freeze the turkey pâté. Once baked, cool it down in their tins, then wrap it in cling film. The pâté protected in this way can be stored in the freezer for up to three months.
Do you like turkey meat? If so, try our recipe for Broccoli salad with turkey.
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