Poor Man's Pate Recipe

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Poor man's pate

Kim Dixon


We all have moments where we forget where we are in cooking and ruin a perfectly good roast by turning it as dry as the Sahara Desert. And there is nothing sadder than watching our family try to choke down the meat out of politeness sopping up every bit of gravy, mashed potatoes and bean juice to help things go down.

Meat is expensive, we shouldn't have to throw away our mistakes. So I came up with this recipe by accident and I have been enjoying my mistakes ever since.

This recipe can be used as a spread on a sandwich (yummy with mustard) or as a delightful cracker spread with your cheese platter and some good wine! Enjoy!

★★★★★ 1 vote
30 Min


over cooked, dry roast (pork, beef, chicken, turkey)
3 Tbsp
olive oil
2 clove
garlic (you may add more to taste)
salt (to taste)
pepper (to taste)


1Cut your roast into chunks, removing any string, bones or other non-edible bits that may have been in the roasting process.
2Place in a food processor and process until it is a fine powder (2-3 minutes) making sure to stop to move chunks around to reach the blade as necessary.
3add garlic to the food processor and pulse until well mixed.
4add olive oil, one table spoon at a time until the mixture is the consistency of creamy peanut butter.
(WARNING: It will look gray! But it is still delicious!)
5add salt and pepper to taste
6Use immediately as a potted meat spread on a sandwich (delicious with mustard and pickles) or place in a sealed container and rest in the refrigerator until firm and easy to slice. I put my chilled version out with a cheese and crackers platter, jalapeno slices, baby gherkins, olive slices (and even some spray cheese) for a fun pate-like treat!

About this Recipe

Course/Dish: Meat Appetizers, Spreads