Chilean-style Pasztet with a Twist

Ingredients

In this Chilean adaptation of the Polish pasztet, we incorporate Chilean flavors and spices to give it a unique twist. The addition of ají pepper, cilantro, and merken spice adds a touch of spiciness and freshness to the traditional recipe, creating a fusion of flavors that is both exciting and delicious. We alse have the original recipe for Pasztet, so you can check it out.

• 250g (9 oz) chicken liver 250g (9 oz) chicken liver
• 250g (9 oz) ground pork 250g (9 oz) ground pork
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 ají pepper, seeded and finely chopped 1 ají pepper, seeded and finely chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 teaspoon merken spice 1 teaspoon merken spice
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 2 eggs 2 eggs
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• Butter or oil for greasing Butter or oil for greasing

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 9g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 18g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt some butter or heat oil over medium heat. Add the chopped onion, minced garlic, and ají pepper. Sauté until the onion is translucent and the ají pepper is softened.
3. 3.
   Add the chicken liver to the skillet and cook until it is no longer pink in the center. Remove from heat and let it cool slightly.
4. 4.
   In a food processor, combine the cooked chicken liver, ground pork, cilantro, merken spice, salt, black pepper, and ground allspice. Pulse until well combined and smooth.
5. 5.
   In a separate bowl, whisk together the eggs, milk, heavy cream, and white wine. Add this mixture to the food processor and pulse until everything is well incorporated.
6. 6.
   Grease a loaf pan with butter or oil. Pour the pasztet mixture into the pan and smooth the top.
7. 7.
   Place the loaf pan in a larger baking dish filled with hot water, creating a water bath.
8. 8.
   Bake in the preheated oven for about 1 hour or until the pasztet is set and golden brown on top.
9. 9.
   Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
10. 10.
    Once chilled, remove the pasztet from the loaf pan and slice it into thick pieces.
11. 11.
    Serve chilled or at room temperature with crusty bread or crackers.

Treat your ingredients with care...

• Chicken liver — Make sure to cook the chicken liver thoroughly to ensure food safety. It should no longer be pink in the center.
• Ají pepper — Adjust the amount of ají pepper according to your spice preference. You can also substitute it with a milder chili pepper if desired.
• Merken spice — If you can't find merken spice, you can make a substitute by combining smoked paprika, cayenne pepper, and ground cumin.

Tips & Tricks

• For a smoother texture, strain the pasztet mixture through a fine-mesh sieve before baking.
• Serve the pasztet with a dollop of ají pepper sauce or a sprinkle of fresh cilantro for an extra burst of flavor.
• If you prefer a milder taste, reduce the amount of spices or omit the ají pepper altogether.
• Make sure to let the pasztet chill in the refrigerator for at least 4 hours or overnight to allow the flavors to develop fully.
• Leftover pasztet can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Chilean-style pasztet chilled or at room temperature. It pairs well with crusty bread or crackers. Garnish with fresh cilantro or a drizzle of ají pepper sauce for an added touch of freshness and spice.

Presentation advice

To present the pasztet beautifully, arrange the sliced pieces on a platter or individual plates. Garnish with sprigs of fresh cilantro and serve with a side of ají pepper sauce. Add some colorful vegetables or pickles as a decorative element to enhance the visual appeal.