Liver, pork and onion through a hand blender or meat grinder form. Butter the watered Roman pot. Roll out the puff pastry so that it can be used to line the earthenware dish and prepare a lid. Place the puff pastry in the baking pan. Place narrow slices of streaky bacon on top. Season the cooked meat with crushed thyme, bay leaf spice, marjoram, crushed garlic clove, brandy or calvados, salt and pepper and fill the pâté with it. Cover with puff pastry. Close the roasting pan. Cook in the oven at 200 °C for about 75 minutes.
The liver pâté tastes delicious warm or cooled down. Serve with lots of salad and wine! No slimming diet! Possibly suitable for pure fat and protein diets, if the puff pastry coating is not eaten.
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Our tip: Use bacon with a subtle smoky touch!
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