Chicken pate recipe. Homemade chicken pate: easy to make, quick to eat! The best homemade chicken pate recipes. Chicken liver pate with onions and carrots

Good day, my dear guest!

Believe me, the taste of this amazing snack will not leave anyone indifferent. In addition, the dish has a very wide range of applications. It will fit perfectly into the everyday menu as a spread on a morning sandwich, act as a tasty addition in combination with tomato to any porridge or potatoes, and will perfectly satisfy your hunger for a snack. In general, a real lifesaver!

Agree that many people associate chicken pate with liver, we will have a completely different option, exquisite and very tasty - chicken breast pate with nuts, this recipe will take pride of place even on any holiday table. Whether it's a birthday, New Year or another family holiday.

By the way, there is also.

Here is a list of what we need to make homemade pate.

INGREDIENTS

Chicken breast – 250-300 grams
Walnuts – 5-6 pieces
Onion – 1 large head
Carrots – 1 large or 2 medium carrots
Butter – 50-70 grams
Garlic – 1 clove (optional)
Ground black pepper and salt - to taste
Vegetable oil – 2 tablespoons (for frying)

Kitchen assistants will include a meat grinder and a blender. The entire preparation will take us approximately 30-40 minutes (including cooking the meat).

RECIPE: CHICKEN BREAST PATE

STEP 1

Boil the chicken breast. Add carrots, onions, bay leaves and allspice to the saucepan with meat. As a result, in about half an hour we get not only the initial product for preparing chicken pate, but also a wonderful aromatic broth.

STEP 2

While the breast is boiling, we prepare the remaining ingredients. Peel the onions, cut quarters into rings and place in a heated frying pan.

Bring it to a state of transparency and softness and add butter. Remove from the pan.

This time I didn’t add enough carrots to the broth to prepare the pate, so I decided to add them, passivating them in a frying pan until soft.

By the way, I advise you to take tasty carrots, that is, sweet ones, as this has an impact on the overall taste of the snack.

Now we need to get walnut kernels. We do this in any convenient way. The main thing is to get results.

STEP 3

Now that all the ingredients for the chicken breast pate with nuts are prepared, let’s start combining them. This can be done as easily as possible using a regular meat grinder. We scroll through all the components.

STEP 4

Place the resulting mixture into a blender bowl. Add salt and pepper. I definitely add the garlic that has been put through the press. It gives the appetizer some piquant flavor. If you don't like it, don't put it in.

Every housewife can easily prepare the most delicate, delicious chicken liver pate at home. This appetizer can be easily varied with all kinds of additives, for example, mushroom, cheese, vegetable. The finished pate goes well with crispy toast or fresh bread. You can serve this treat in addition to any soup or broth.

According to the classic recipe, liver pate is soft, light and creamy. It is provided by oil (70 g) to the dish. You also need to prepare: 400 g of chicken liver, half an onion and a carrot, aromatic herbs, salt.

Vegetables and liver are chopped.
First, the onion is fried in fat until translucent, after which carrots and meat grated on a fine grater are added to it. The products are poured into a glass of salted water with seasonings. They simmer under the lid for about 25 minutes. Next, the frying pan is left open for another 10 minutes on the fire so that almost all the liquid evaporates from the container.
The contents of the frying pan are transferred to a convenient deep container, softened butter is sent there, and the components are pureed until smooth.

Liver pate can be served immediately with thick hot soup.

Spicy recipe with cognac and spices

Cognac and seasonings add piquancy to the treat. It is very important to use a large pinch of nutmeg for this dish. In addition, you will need: 450 g of chicken liver, 150 g of carrots and onions, half a stick of butter, 3 tbsp. cognac, a mixture of peppers, salt, and other spices to taste.

The liver is thoroughly washed, removed from the films and cut into pieces.
The onion is chopped into cubes, and the carrots are grated on a grater with the smallest holes.
First, fry the onion in any fat until golden. Then carrots are added to the vegetable. When the latter becomes soft, you can add pieces of liver to the frying pan.
Together, the products are cooked for 7-8 minutes over medium heat. If necessary, clean water is added to them.
After adding butter, salt and all seasonings, the ingredients are thoroughly mixed and simmered for another 5-7 minutes.
The contents of the dish are whipped hot with a blender, and cognac is added to the mixture.

For convenience, you can transfer the finished pate into a round bowl and pour melted butter to prevent the formation of a dry crust.

With added vegetables

Liver pate with vegetables is often prepared by mothers for their babies. The result is a healthy, nutritious dish. When preparing it, use: 2 pcs. carrots and onions, 3 medium potatoes, 650 g chicken liver, 80 ml vegetable oil, 1 small spoon of salt, a pack of butter.

The liver is thoroughly washed with cold water and cleared of films.
Onions and carrots are coarsely chopped and then fried in vegetable oil until soft.
Almost ready vegetables are accompanied by potato cubes, liver, salt and, if desired, aromatic herbs. Cook the food under the lid for 20-25 minutes.
The dishes are removed from the heat as soon as the liver is ready.
The cooled liver mass is crushed using a meat grinder or blender.
All that remains is to stir in the softened butter and transfer it into convenient forms.

The pate is stored on the top shelf of the refrigerator.

Liver pate in a slow cooker

In order not to spend a long time fiddling with ingredients when preparing pate, you can make your task much easier by using a multicooker. A device of any model is suitable for this. Products that will be used: 650 g chicken liver, white onion, 1 tbsp. low-fat cream, half a stick of butter, a pinch of nutmeg and salt.

Chopped onions are sautéed in a small amount of butter in a multicooker bowl. To do this, turn on the “Baking” program for 15 minutes.
Next, add pieces of washed and film-free chicken liver to the vegetable. The ingredients take the same amount of time to cook together.
All that remains is to pour in the cream, add seasonings, the remaining oil, salt, and simmer the food together for about another 12 minutes without closing the lid.
Next, the components are transformed into a homogeneous paste using a blender and, if necessary, added salt.

The appetizer is served with crackers, toast or fresh bread.

With mushrooms

You can use any mushrooms for the dish under discussion: forest mushrooms and champignons. It is enough to take them in an amount of 250 grams. In addition to mushrooms, the following will be used: carrots, onions, 400 g chicken liver, salt, 2 tbsp. vegetable oil. How to make pate with mushrooms is described below.

The liver is thoroughly washed, the ducts and fat are cut off, after which the pieces are fried in oil on all sides until cooked.
In a second frying pan, coarsely chopped vegetables are sautéed until soft. When they are ready, you can place the chopped mushrooms in a container and simmer the food together for about 15-17 minutes.
The contents of both containers are transferred to a blender and crushed until smooth.

Liver and mushroom pate goes well with rye croutons.

Diet pate

Such a snack may well be dietary. Its calorie content is especially important for those gourmets who closely monitor their weight. Instead of the usual butter, the pate will contain healthy vegetables. For example, a stalk of celery, carrots, onions. And also: 450 g of liver and a pinch of salt.

The chicken liver is thoroughly washed in cold water and all films are removed.
Vegetables are randomly chopped and placed in a pan with the meat product. Cook the ingredients together for 25-30 minutes after boiling.
The finished products are placed in a colander. There should be no excess liquid in the pate.
In the bowl of a blender, the liver and vegetables are thoroughly ground until smooth. At this moment the mass is salted. If desired, any aromatic herbs are added to it.

The finished dietary pate is spread on low-calorie bread or cucumber slices.

Recipe from Yulia Vysotskaya

Cooking guru Yulia Vysotskaya also loves making liver pate. True, he does it according to his own special recipe. It includes: a large onion, 120 ml of cognac and the same amount of heavy cream, 350 g of chicken liver, a coffee spoon of nutmeg, oregano, ground paprika and salt, 2 tbsp. butter.

Onion rings are fried in a hot frying pan with butter until golden brown.
The liver is washed, removed from excess fat, dried with a paper towel, cut into pieces and transferred to frying.
When the meat product begins to get a golden brown crust, you can pour salt and all the seasonings, as well as cognac, into the frying pan.
Simmer the ingredients over low heat for another 15 minutes.
Next, cream is poured into the container, the products are mixed well and removed from the heat.
When the mass has cooled slightly, use a blender to turn it into a homogeneous puree.

Before serving, the dish must be kept in the cold for at least 8 hours.

With added cheese

Instead of cream, you can use hard cheese for the snack. It goes great with butter. In addition to cheese (150 g) and half a stick of butter, you need to take: 450 g of chicken liver, 3 large white onions, salt, pepper.

The onion and liver are coarsely chopped and boiled in salted water until tender.
When the water has drained from the finished products, thrown into a colander, you can pass them through a meat grinder or puree them using a blender.
Add softened butter and finely grated cheese to the resulting mass.
All that remains is to pepper and add salt.

To taste, the amount of cheese in this recipe can be increased 2-3 times.

Chicken liver pate with cream

If there are no vegetables in the house, then liver pate can be prepared without them. For example, from: 550 g of liver, 1 tbsp. heavy cream, half a stick of butter, salt, spices.

The liver is cut into large pieces and fried in fat on all sides until a crust appears over high heat. Next, the heating intensity is reduced, and the product is simmered under the lid for another 12-15 minutes until fully cooked.
Then you need to add salt, pepper and, if desired, add the selected spices. The contents of the pan are filled with cream. Cook the mixture over low heat for a few more minutes until it thickens slightly.
Together with softened butter, the ingredients are turned into a pate using a blender.

Calories: Not specified
Cooking time: Not indicated

Let's make chicken breast pate today - tasty and satisfying. He has a simple recipe that is easy to implement at home. This chicken pate, like this, is perfect for sandwiches; it is also an excellent option as a snack; you can also fill tartlets with this pate, or you can fill pancakes. The pate will be prepared from chicken breast; we will definitely add vegetables, spices and butter. If you wish, the pate can be made from chicken legs. You can always customize the taste of the finished pate to suit your taste, for example, you can add some mushrooms, or you can add walnuts, any herbs, and spices to the chicken. Be sure to try making this pate, I assure you that you will definitely like it, and now you can make your snacks more varied.

- chicken fillet – 300 g,
- carrots – 1 pc.,
- onion – 1 pc.,
- salt to taste,
- pepper to taste,
- dry garlic to taste,
- paprika to taste,
- butter – 150 g,
- vegetable oil – 2 tbsp.

Recipe with photos step by step:

Rinse and dry the chicken fillet, then transfer the meat to a saucepan and fill it with cold water, cook for about an hour, season the broth with spices and seasonings during the cooking process. The finished broth can be used to make sauces or soups, or you can simply freeze it for future use. Cool the chicken fillet.

Peel and rinse the red onion, chop into small cubes. You can also use regular onions.

Peel and rinse the carrots, grate on a medium grater. Turn on the heat and heat the frying pan, pour in a couple of tablespoons of vegetable oil, and fry the vegetables until tender.

Tear the chicken fillet and place in a blender bowl.

Add vegetables from the pan to the chicken meat.

Grind the ingredients into a homogeneous mass, you can also add a little broth during the grinding process.

Melt the butter on the stove and add to the chicken mixture.

Salt the pate, pepper, add paprika, dry ground garlic.

Mix the ingredients well and take a sample. That's all, transfer the pate into a convenient container and serve with toast.

Enjoy your meal!
See also our selection of recipes,

Since chicken breast is a fairly lean meat, in order for the pate to be easy to spread on sandwiches, you will need to add more butter.

Take 50 grams of butter and divide it into approximately two parts. We leave one at room temperature to soften a little, and fry the onions on the second.

Tip: If your kids don't like the taste of fried onions, you can replace them with leeks - they don't have a distinct taste.

For frying, the onion can be cut arbitrarily - into rings, cubes, the main thing is not very large.

When the onion turns golden, add a little salt and carrots.

Fresh carrots must be peeled, washed and grated on a coarse grater.

When the onions are almost ready, add carrots to the pan, stir and cover with a lid. In this way, simmer the onions and carrots for about five minutes. Cool the fried mixture - this time is enough to prepare the meat.

Remove the skin and excess fat from the chicken breast, if there is any, and boil it in large pieces. The larger the piece of breast, the more tender the pate will be.

Tip: you need to boil the chicken breast in salted water; you can add a piece of carrot and onion to the water.

The meat should be soft and juicy, so we also cool it in the broth.

While the chicken is cooling, grind the cooled onions and carrots in a blender - you can use a meat grinder with a fine grid. If necessary, you can add one or two tablespoons of chicken broth.

Chicken breast pate with carrots will acquire a unique taste if you add a little nutmeg. Gently add softened butter to the prepared mass and mix very carefully. Separately chop the chicken fillet and add it slightly warm to the mixture of onions, carrots and butter.

Tip: to ensure that the pate is homogeneous and spreads very well on bread, you can rub the prepared pate through a sieve. The same should be done when you are preparing a dish for a small child.

The pate prepared in this way can be frozen for long-term storage.

Serve the chilled pate on a separate plate and garnish with fresh herbs. Bon appetit!

Pate is a pasty dish made from various types of meat and vegetables. It is eaten as an independent dish, used as an ingredient for creating snacks, for making sandwiches, canapés, filling pancakes, tartlets, stuffing vegetables, etc.

The ancestor of pate appeared in medieval France, where the main entertainment of the nobility was hunting. The hunted game was distinguished by its toughness and dryness of meat, so in the depths of the castle kitchen a recipe for a dish of finely chopped meat, mixed with root vegetables and baked in dough was born.

The first pate was served to the table along with a dough shell, which was broken and tender, steamed pieces of meat were taken out from inside. The shell itself was inedible, as it was made from unleavened dry dough, which quickly burned when baked and became even drier.

With the development of trade and the appearance in Europe of a large assortment of spices, European and, in particular, French cooking began to actively develop. In just over a century, the creations of local chefs have become canon for representatives of other countries.

The pate recipe has become more complicated. For it, the meat was not just chopped, but ground into a homogeneous, finely ground paste. New wine, cognac, exquisite spices and baked root vegetables were added to noble varieties of game. As before, there were recipes for baked pate encased in puff pastry or unleavened dough. Portioned pates also appeared, which were prepared from boiled meat, with the addition of a strong and often gelling broth, baked root vegetables (celery, carrots, parsnips), boiled eggs, white bread, and herbs. Soft curd cheese, cream and butter were often added to the pate.

The modern recipe differs little from its predecessor. Nowadays pate is made from dark varieties of meat, chicken and duck, and various offal. The base of the dish is not baked; it is prepared from already cooked or fried products. To give the pate a softer and more delicate texture, round rice, boiled potatoes, heavy cream or butter are added to the composition. To give the mass density, white bread, breadcrumbs, semolina steamed with boiling water or grain flakes are added to the “minced meat”.

The easiest way to make pate is from chicken. Tender chicken meat is cooked in a matter of minutes and always turns out soft, so even an inexperienced cook is unlikely to have any difficulties preparing the pate. Poultry meat can easily withstand any culinary experiments. Thanks to its neutral and balanced taste, it goes well with most available ingredients. You can even make changes to a long-familiar recipe and be surprised at the excellent result.

Below are some interesting options for preparing chicken pate.

Simple chicken pate

Recipe for meat pate with a minimum of vegetable ingredients. Ideal for sandwiches and filling pancakes and other snacks.

List of ingredients:

Chicken meat (thighs, breast) – 500 g.
Butter – 70 g.
Onions – 150 g.
Heavy cream – 50-70 ml.
Black pepper.
Nutmeg to taste.
Salt.
Bay leaf.
Water – 500-700 ml.
Peppercorns or
Whole coriander.
Hot pepper to taste.
Fresh or dried garlic as desired.
Dried paprika or turmeric for color.

Cooking method:

Leave the breast and thigh on the bone, but remove the skin. Place large pieces of chicken in a small saucepan and cover with water. Add whole spices and salt.
Cook for about an hour at low boil. Be sure to remove all foam.
Cool in broth. Remove, cut the fillet into small pieces and place in a blender bowl.
Fry 1-2 onions in a deep frying pan. It is better to sauté in butter.
There is no need to fry the vegetables; it is enough for the onion to become soft, transparent and slightly golden. Burnt pieces greatly spoil the taste of the pate.
Add the sautéed onions to the meat and pour all the fat and meat juices into it. Crush a clove of garlic or add a teaspoon of dried garlic.
Add spices to taste. To add color, add a level tablespoon of sweet paprika or a quarter teaspoon of any turmeric seasoning.
Pour 100-150 ml into the bowl with meat. chicken broth. Grind the ingredients until coarse, the mass should be dense. Assess the taste and add salt if required.
Without stopping grinding, gradually pour in the cream and add 1-2 tablespoons of butter.
The result will be a homogeneous light gray pate without large inclusions. The consistency will be very soft and plastic.
To make a denser mass, add white crackers, boiled round rice or potatoes to the pate.
Color will be added by adding boiled or fried carrots, sweet peppers, turmeric seasonings or paprika powder.
Divide the finished pate into portion forms and cool.
Use as intended or serve as an independent dish, garnishing to your liking.

Chicken and liver pate

A hearty pate made from chicken meat and poultry liver in equal proportions. The soft fillet masks the slightly bitter taste of chicken liver, so the dish turns out to be truly tender.

Instead of dried garlic, you can use a ready-made mixture of dried vegetables (carrots, bell peppers, garlic and celery). Take the chicken whole, not filleted. Broth made with bones is richer.

List of ingredients:

Chicken liver – 300 g.
Chicken breast and thigh – 400 g.
Dried dill – 1 tsp.
Potatoes – 100-150 g.
Dried garlic – 1 tsp.
Carrots – 100 g.
Onion – 100 g.
Black pepper.
Salt.
Spices for cooking poultry.
Butter – 50-100g.

Cooking method:

Place large pieces of chicken in a saucepan. The skin must be removed from the chicken. Add the peeled half of the onion and whole spices.
Cook at low boil. When the meat begins to fall off the bone, add salt. After five minutes the bird is ready. Cool without removing from the broth, then separate the pulp.
Defrost the chicken liver completely, rinse it in several waters, removing any remaining blood clots.
If areas with greenery are visible somewhere, then such places must be cut out. They have been exposed to the contents of the spleen and will be noticeably bitter.
Cut the liver into small pieces, rinse again under running water and dry.
Heat the oil in a frying pan and fry the liver. When all the pieces have “set” and there are no red areas left, reduce the heat intensity and continue cooking at moderate heat and covered.
You should not allow it to fry too much; you can even simmer it a little by pouring 50-70 ml into the frying pan. water. 5-7 minutes before the liver is ready, salt and season.
Separately fry two onions and large carrots.
Place boiled chicken meat, fried onions, liver and carrots, and a couple of boiled potatoes in a small saucepan.
Pour 100-150 ml into the products. strained chicken broth and chop.
After the first grinding, add a few tablespoons of butter. Assess the consistency and add more broth if required.
Add any set of spices to taste. Add a spoonful of dried garlic and dill. Grind again, bringing the consistency of the pate to a homogeneous state.
Cool, use as intended or distribute into serving bowls.

Chicken pate with beans and bacon

An unusual version of pate made from boiled chicken meat and legumes (white or green beans, peas, or chickpeas). Tartlets and pancake bags are filled with rich paste.

Fried (baked) celery or parsnip root can add a pleasant refreshing note to the pate.

List of ingredients:

Bacon or brisket – 200 g.
White beans (peas, chickpeas) – 200 g.
Whole chicken – 1 kg.
Onion – 150 g.
Cumin or coriander.
Black pepper.
Salt.
Laurel leaf.
Garlic - 2-3 pcs.

Cooking method:

Similarly to the first two recipes, boil meat and bone pieces of chicken without skin. Fillet and disassemble into fibers.
Boil the legumes until fully cooked, drain all the liquid, fry in vegetable oil along with onions and 2-3 cloves of crushed garlic.
Instead of dry white beans, you can use canned beans (300 g).
Cut the brisket or bacon into small cubes and fry until crispy in a thick-bottomed frying pan without oil.
Grind the fried beans and boiled meat until smooth. Add spices: ground coriander or cumin, hot pepper, salt, dried herbs, curry.
Combine the finished puree with bacon croutons.
Cool before serving. Serve with mustard, grated horseradish or pickled ginger.

Chicken pate with egg

A dense pate for canapés and tartlets. In appetizers it goes very well with fresh and pickled cucumbers, avocado pulp, and young radishes. It is prepared with fresh herbs, so it can be stored literally for one day.

List of ingredients:

Chicken egg – 3 pcs.
Green onion – 50 g. or
Fresh wild garlic – 50 g.
Fresh dill (parsley) – 20 g.
Chicken meat – 700-800 g.
Seasoning for poultry with turmeric – 0.25 tsp.
Ground paprika – 1 tsp.
Bay leaf – 4 pcs.
Allspice – 10 pcs.
Round rice - optional.
Salt.

Cooking method:

Remove the skin from half a large chicken. Cut the carcass into pieces and place in a small saucepan. Add peppercorns, half an onion, and bay leaf to the meat.
Cook covered at low simmer. Carefully skim off all the foam, trying to set aside the rendered chicken fat.
5 minutes before the end of cooking, when the meat begins to fall off the bone, salt the chicken. Cool in the broth and cut into clean fillets.
Strain the broth several times and let it sit until the chicken fat floats to the surface.
From a grain of cereal, cook 200 g of thick but viscous rice porridge.
Add a few spoons of porridge to the chicken meat. Do not add all the rice at once, as different varieties cook differently and you need to monitor the consistency of the pate. You may not need all the porridge.
Using an immersion blender, puree the rice and chicken until smooth and smooth.
Wash and dry the greens. Chop finely. If the onion is hard and old, then the chopped pieces should be sprinkled with fine salt and rubbed with your hands on a cutting board.
Mash two or three hard-boiled eggs with a fork.
Mix meat puree, chopped egg and herbs. If desired, the dish can be varied with a spoon of finely chopped olives, capers or olives.
Taste and adjust to taste with hot and black pepper, salt, and garlic.
Cool before use.

Baked chicken and mushroom pate

A modern recipe created in imitation of ancient French cuisine. Luxurious game pates wrapped in the finest unleavened dough and baked over an open fire are not available to everyone. But anyone can make a tender pate with pieces of mushrooms and bake it in a thin sheet of puff pastry.

The dish is prepared in two versions - with fully prepared filling or with raw, finely ground minced meat. The choice depends on the size of the form. The larger and deeper the shape, the greater the likelihood that the filling will not bake through. Therefore, fully prepared ingredients are used to stuff large “pies”.

List of ingredients:

Shell:

Confectionery poppy – 30 g. or
Whole cumin – 5-10 g.
Coarse salt.
Black pepper.
Vegetable oil – 10-15 ml.
Breadcrumbs – 50-100 g.
Puff pastry – 500 g.

Pate:

Whole chicken – 1 kg.
Forest mushrooms, assorted – 400 g.
Onions – 150 g.
Round rice – 70-100 g.
Red pepper – 200 g.
Salt.
Black pepper.
Butter – 100 g.
Dried greens – 1 tsp.

Cooking method:

Cut half the broiler carcass into large pieces. Remove skin.
Similar to the first recipe, place in a small bowl, add whole spices and cook over low heat for about an hour.
Cool the chicken in the broth, remove and disassemble into fillets and bones.
Strain the broth several times.
Grind the fillet with a meat grinder or place in a blender bowl.
Wash the mushrooms and boil if required. Pour into a deep frying pan and fry until tender along with onions.
Prick a couple of sweet peppers with a fork, place in a plate with a little water and heat in the microwave. The skin will peel off and come off easily.
If you don't have a microwave, burn the pepper over a gas burner.
Cut the pepper pulp into strips and fry. Together with the oil that has taken away the color, transfer to the mushrooms and onions.
Boil a handful of round rice. Decant the water thoroughly.
Grind rice and chicken until smooth. Add 100-150 ml. broth. Add dried spices and a couple of tablespoons of soft butter. Grind and mix again.
Grind the fried peppers and mushrooms with onions separately, turning on the pulse mode on the blender (work with short breaks). You will get a coarse-grained vegetable mass.
Instead of using a blender, you can simply mash vegetables and mushrooms with a fork.
Combine both parts of the pate and stir well so that the vegetable pieces are evenly distributed.
Roll out the puff pastry into a very thin layer. Prick all over the surface with a fork.
Sprinkle the front side of the future pie (the lower part on the cutting board) with coarse salt, whole cumin or confectionery poppy seeds. Lightly press the spices and salt into the dough so that they do not fall off when molding.
Take a small mold 5-7 cm high and coat with oil. Sprinkle with breadcrumbs if there is a risk of burning.
Place a layer of dough with the spices facing down. Place chicken pate with mushrooms inside. The height of the layer is 3-4 cm. Close the hanging edges of the dough over the filling with an overlap, completely covering the entire surface. To prevent the dough from spreading, you can moisten the edges with water.
Prick the surface of the dough again with a fork, making holes for steam to escape. This will prevent the baked goods from becoming deformed.
Bake at 190-200 degrees for 15 minutes. The pate is placed in a preheated oven, otherwise you won’t get a golden brown crust.
Turn the pan with the baked pate sharply onto a greased baking sheet. Brush the surface of the pie with beaten egg.
Return the pan to the hot oven to form a golden, glossy crust.