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Beef and ham pate

Ingredients

  • 60oz/150g trimmed, cooked beef
  • 60oz/150g ham, roughly chopped
  • 20oz/50g butter or low calorie spread, melted
  • 3 medium British Lion eggs, separated
  • 1 ¼ tsp horseradish
  • Salt and freshly ground pepper
  • To garnish:
  • 3tbsp freshly chopped parsley ½ lemon, cut into slices

Preparation time: 10 mins.

Cooking time: 0 mins.

Serves: 10.

Tags: entertaining

Beef and ham pâté

Method

    1. In a food processor or liquidiser blend the beef, ham, butter and egg yolks together until a smooth or required texture is obtained.
    2. Add the horseradish and seasoning.
    3. Spoon into ten small ramekin dishes.
    4. Garnish with a neat row of parsley and lemon slices.
    5. Chill well in the refrigerator before serving.
    6. Serve with seasonal or green salad, and hot toast.

    NB: When a recipe requires raw eggs, we recommend using a pasteurised British Lion egg product