Poor man's pate

Poor Man's Pate Recipe

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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


Add to Grocery List

  • 1
    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)

How to Make Poor man's pate


  1. Cut your roast into chunks, removing any string, bones or other non-edible bits that may have been in the roasting process.
  2. Place 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.
  3. add garlic to the food processor and pulse until well mixed.
  4. add 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!)
  5. add salt and pepper to taste
  6. Use 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!

Printable Recipe Card

About Poor man's pate

Course/Dish: Meat Appetizers, Spreads

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