photo: Chicken Fillet Pate

Chicken Fillet Pate

Even the most expensive pate from approved producer will not replace the taste of a homemade snack. The pate, prepared on your own, is tastier and undoubtedly more useful. On the site there are many recipes of homemade snacks: beans pate, brisling sardines and processed cheese pate, avocado and green peas pate. Today I offer you another original recipe for a pate from boiled chicken fillet with walnuts and garlic. The snack is rich, gentle and fragrant. Pate can be applied on slices of fresh bread, pancakes or flat bread. For a cocktail dinner you can fill with chicken pate waffle or crust tartlets.
30 min
8 servings


  • Chicken fillet
    300 g
  • Onion
    2 pcs
  • Carrot
    1 pcs
  • Walnuts
    100 g
  • Garlic
    2 clove
  • Nutmeg
    0.25 tsp
  • Olive oil
    50 ml
  • Chicken broth
    100 ml
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Cut boiled chicken fillet into medium-sized pieces, transfer into a cup of blender. Add walnut kernels to the meat.
  • 2. Cook the carrots to readiness and cool down to room temperature. Add large-cut boiled carrots and peeled garlic cloves to the blender bowl.
  • 3. Ground the ingredients into a homogeneous mixture. If necessary, add some chicken broth to the pate, then blend the mixture again to a homogeneous consistence.
  • 4. Peel onions and cut into small cubes. Put the ground vegetables in a frying pan with pre-heated olive oil. Stir periodically and brown onions until a light golden shade.
  • 5. Add cooled browned onions, salt and spices to the pate to taste.
  • 6. Ground the mixture again with a blender, achieving a homogeneous pate consistence.
  • 7. Transfer the ready chicken fillet pate into glassware, cover with a lid and stored in the fridge.

    Bon Appetite!