Pasztet is a festive Polish dish often served at special occasions like Christmas. Unlike other spreadable pates, this full flavoured and sophisticated pasztet resembles a terrine and should be served in slices. 






Skill level

Average: 3.8 (52 votes)


  • 2 tbsp vegetable oil 
  • 500 g gravy beef, cut into 3 cm pieces 
  • 500 g pork shoulder, trimmed, cut into 3 cm pieces 
  • 300 g boneless pork belly, rind removed, cut into 3 cm pieces 
  • 2 onions, quartered 
  • 2 celery stalks, roughly chopped 
  • 20 g dried porcini mushrooms, soaked in hot water for 20 minutes, drained 
  • 1 bay leaf 
  • 4–5 whole allspice 
  • 200 g chicken livers, cleaned 
  • 1 white bread roll 
  • 2 eggs, lightly beaten 
  • 2 tsp dried marjoram, or to taste 
  • Maggie soup seasoning, to taste 
  • 2–3 tsp sea salt 
  • ¼­ tsp ground white pepper 
  • 1 pinch freshly ground nutmeg 
  • bread, gherkins and horseradish sauce, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time 20 minutes
Resting time 1 hour
Chilling time overnight

Place a large stockpot over medium-high heat. Add 1 tablespoon oil and the beef and cook for 3–4 minutes until evenly browned. Remove the beef and set aside.

Add the remaining tablespoon oil and the pork shoulder and cook for 3–4 minutes until evenly browned. Return the browned beef to the stockpot with the pork belly, onions, celery, mushrooms, bay leaf and allspice.

Add 1.75 litres (7 cups) cold water and bring to the boil. Reduce the heat and simmer for
1 ½–­2 hours or until the pork and beef are almost falling apart. Remove the stockpot from the heat.

In a separate saucepan, blanch the chicken livers in boiling water for 30 seconds, then drain. Add the livers and bread roll to the braised meat mixture. Allow to cool at room temperature for 1 hour, then drain (discard liquid). Using a mincer, pass the mixture through the finest setting twice.

Preheat the oven to 170°C. Lightly grease two 21 cm x 9 cm loaf tins.

In a bowl, combine the braised meat mixture with the eggs, marjoram, Maggie soup seasoning, salt, pepper and nutmeg. Mix well to combine. Spoon into the greased loaf tins and bake for 45 minutes until firm and the top is golden. Allow to cool to room temperature, then refrigerate overnight.

To serve, cut into slices and serve with bread, gherkins and horseradish sauce.


Photography by Alan Benson