• About
    • About BLB
    • About Aida & Team
    • O BLB
  • All Recipes
    • Recipe Index (Categories)
      • Bosanski
      • Appetizers & Preserves
      • Beverages
      • Breads & Pastries
      • Desserts
      • Main Courses
      • Pies & Quiches
      • Salads & Fermented Veggies
      • Side Dishes
      • Soups & Stews
      • Vegetarian
      • Gluten Free
      • Low Carb
    • Recipe Index (By Photo)
    • Recipe Index (English)
    • Recipe Index (Bosanski)
  • Work With Us
  • Contact Us

Balkan Lunch Box

the art of Balkan cuisine

Appetizers & Preserves

Balkan Veal Pâté (Teleća Pašteta)

Jump to Recipe

Veal pâté is a smooth spread that is both an appetizer and a side dish. Rich meat flavor is sweetened and simmered in onions, then additionally softened by blending with mayonnaise and sour cream. It’s not a surprise this decadent spread is everyone’s breakfast favorite. 

Veal pâté is a smooth, spread that works well as an appetizer or a side. Rich meat flavor is sweetened by being simmered in onions, and additionally softened by blending with mayonnaise and sour cream. It's not a surprise this decadent spread is everyone's favorite breakfast. 

(BOSANSKI)

I can’t remember the time in my life when I didn’t have some form of pâté in the fridge.

My love for pâtés started in childhood. On weekdays before school my grandmother used to make small sandwiches and coffee for me. (Coffee drinking, in minimal amounts, begins early.) In addition to our version of peanut butter and jelly, also known as butter and honey, all sorts of pâtés were customary.

If you aren’t familiar with them, pâtés come in small round cans. You’ll find them under the name pašteta. In color they vary from beige to pink, depending on the type of meat they’re made from. (If you can imagine the inside of a hot dog, blended and smoothed, you’ll get the idea of what they look like.)

You’ll learn all about veal pâté here, but if you get a chance, try all of them. You’ll see, you’ll discover a favorite right away!

Chicken is the mildest type of pâté, it’s beige-pink in color, and in taste it has tones of sweetness. Pork is red-pink in color, in taste it’s both heavier and heartier. Beef is somewhere in between.

And veal? Well, there is a reason we’re making pâté with veal, and it’s because it’s the tastiest.

Like hot dogs, pâtés are really all sorts of different meats, and meat parts, prepared and ground together. Like hot dogs they’re not a particularly healthy meat option to buy. We’re talking about processed meats. Processing is exactly what makes them so delicious. Processed foods are designed to titillate our taste buds so we’d eat more of them.

They’re also incredibly destructive and dangerous for our health.

This is exactly the reason why you should make your own pâté. And I’ll show you how.

The first homemade pâté I ate was in war. The irony is that even with the limited ingredients, it was probably one of the healthiest pâtés I ever ate until then.

As of recently I began making pâté again. It’s uncomplicated. Delicious. But you must consume it quickly. Within a couple of days quickly. Don’t be like me and expect homemade pâté to last as long as the one from a can.

Inevitably if you’re unfamiliar with this spread you may ask yourself  ‘how does one eat pâté?’ 

Your choices are limited only by your imagination. Most people eat pâtés on bread, breadsticks, or on fried mini breads. You spread as much of  your pâté on as much bread as you’d like, and you dig in.

I like to eat this veal pâté with everything. Vegetables. Salads. Meat. (Yes, I just paired meat with meat. But I’m probably an anomaly because I love meat more than most foods.) Pastries. Breads. As a side dish. For breakfast. Lunch. And dinner. On a salty crescent. Or a carrot.

One tip. This recipe requires blending. If you have a really good blender such as Blendtec  or Vitamix then don’t worry about mincing meat and onions too finely before hand. However if yours is a smaller blender, and not as powerful, don’t skimp on mincing meat. This will prevent your blender’s motor from burning out.

Depending on your taste, you can play with the amount of mayo and sour cream you add. As far as meat substitutions, feel free to use rump steak or steak, but see that it’s from a younger cow.

Veal pâté is a smooth, spread that works well as an appetizer or a side. Rich meat flavor is sweetened by being simmered in onions, and additionally softened by blending with mayonnaise and sour cream. It's not a surprise this decadent spread is everyone's favorite breakfast. Veal pâté is a smooth, spread that works well as an appetizer or a side. Rich meat flavor is sweetened by being simmered in onions, and additionally softened by blending with mayonnaise and sour cream. It's not a surprise this decadent spread is everyone's favorite breakfast. Veal pâté is a smooth, spread that works well as an appetizer or a side. Rich meat flavor is sweetened by being simmered in onions, and additionally softened by blending with mayonnaise and sour cream. It's not a surprise this decadent spread is everyone's favorite breakfast. 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Veal pâté is a smooth, spread that works well as an appetizer or a side. Rich meat flavor is sweetened by being simmered in onions, and additionally softened by blending with mayonnaise and sour cream. It's not a surprise this decadent spread is everyone's favorite breakfast. 

Balkan Veal Pâté

  • Author: Balkan Lunch Box
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 20 1x
  • Category: Appetizer
Print
Pin

Description

Veal pâté is a smooth spread that is both an appetizer and a side dish. Rich meat flavor is sweetened and simmered in onions, then additionally softened by blending with mayonnaise and sour cream. It’s not a surprise this decadent spread is everyone’s breakfast favorite. 


Scale

Ingredients

  • 3.5 ounces oil (sunflower or vegetable)
  • 1.5 pounds veal (minced)*
  • 2 onions (medium, minced)
  • 8–10 ounces water
  • 1/2 teaspoon ground pepper
  • 2 teaspoons salt
  • 1 tablespoon mayonnaise
  • 2 tablespoons sour cream
  • 1 parsley strand (minced)

Instructions

  1. In a large pan, heat oil over medium. Add veal and simmer for 15-20 minutes, stirring frequently.
  2. Add onion, stir and continue simmering. Keep adding water, a little bit at a time. Simmer for additional 15-20 minutes, or until the onion is crystalized and meat is medium-well done.
  3. Transfer to a blender. Add mayonnaise, sour cream, and parsley. Blend for 2-3 minutes, or until the mixture is smooth and spreadable. (Depending on the blender you may have to do this in two times, so divide mayonnaise and sour cream.)
  4. Transfer to a jar and keep in the fridge. Spread over crackers, bread, or use as a side.

Notes

Mincing and dicing will depend on your blender. If you have a Vitamix or Blendtec, meat and onions can be diced into larger chunks. For any other blender, mince the ingredients ahead to prevent the blender motor from burning out.
*Meat substitutions: rump steak or fillet.

Did you make this recipe?

Tag @balkanlunchbox on Instagram

Filed Under: Appetizers & Preserves13 Comments


Comments

  1. Marina says

    March 20, 2018 at 8:05 pm

    Odlično izgledaju! Super recept! 🙂

    Reply
    • Aida says

      March 21, 2018 at 6:37 am

      Hvala Marina 🙂

      Reply
  2. Ketti says

    September 1, 2019 at 2:37 am

    Hello! Could this pašteta be Frozen to preserve it longer than a few days? It’s such a rich food and I don’t think I could or should eat it all in a few days. I was thinking maybe to halve the recipe. Thanks!

    Reply
    • Aida says

      September 1, 2019 at 1:14 pm

      Hi Ketti!
      Absolutely. Keep the small amount you’ll eat in the fridge and freeze the rest.

      Reply
      • Ketti says

        September 11, 2019 at 4:25 am

        Vozdra Aida! I am American woman who has a child with Bosnian man and I’ve been lucky to spend significant time in Sarajevo! I am very much enjoying your blog. It has been a wonderful recent discovery for me to make these Bosnian dishes and your blog is very well done. Thank you.
        I found this recipe as I am looking to make chicken pate as I prefer domaće to processed always.
        I work for a farmer who has very fresh pastured chicken and just made a chicken liver pate but it’s flavor is a little too bold I think for my little girl who loves argeta (although the argeta we can get here does not compare to that in Bosna!)
        Do you have a recipe for chicken pate? Hvala puno!

        Reply
        • Aida says

          September 11, 2019 at 6:56 pm

          Vozdra Ketti,

          Glad you like Sarajevo and the food here. And that the recipes are helpful. How about you try making chicken pate with liver and breast? So if you’re following this recipe that would be about 12 ounces liver, 12 ounces chicken breast. The breast should subdue some of the strong liver taste. You can add a little bit of mustard (1/2 teaspoon), that will also help with liver. Of course, nothing will still taste like Argeta, as it’s industrial, and industrial pate is always a little smoother and tastier, as much as we hate to admit it. I get you about Argeta being better in the Balkans, however store ajvar tends to be better exported, so at least that’s that. 🙂
          Let me know how this turns out.
          Cheers!

  3. Dejan Jankov says

    April 28, 2020 at 1:09 am

    Zdravo Aida,

    Da li želiš da sarađujemo ja sam znanstvenik iz menadžmenta preduzeća.

    Reply
    • Aida says

      May 4, 2020 at 8:38 am

      Dejane,

      Hvala mnogo na javljanju. Trenutno nam je tim upotpunjen. Ako se nesto promijeni, javicemo vam se.
      Lijep pozdrav,

      Aida

      Reply
  4. Mauni Cole says

    May 4, 2020 at 3:22 pm

    Thank you! I had a Bosnian friend when I was a child who lived in my neighborhood, and I would always jump at the chance to have dinner at her house! Her mother had always pašteta on the table in a little dish. I forgot how much I loved it! I’m 29 now and just brave enough to attempt making my own 🙂 thank you for sharing!

    Reply
    • Aida says

      May 4, 2020 at 8:17 pm

      Mauni,

      (Lovely name!) This pate is super tasty, however I must warn you, it tastes more homemade than the one you ate in a little dish. Think of it as the difference between homemade and fast food nuggets. Best of luck and bon appetit! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Welcome to BLB, a blog about the art of Balkan cuisine! I’m Aida and I photograph, film and develop recipes + write stories about the Balkans for the folks who want to more about its people and food. My sister Aleksandra helps me. Find out more here…

Follow us!


New Posts via Email

Get new content delivered directly to your inbox!



  • Home
  • About
  • All Recipes
  • Blog
  • Contact Us
  • Privacy Policy
‸ Back to top
Copyright © 2021 Balkan Lunch Box  //  Site by Moonsteam Design