Pate Roulade – Rolada Pasztetowa – Recipe #204



  • 1 and 1/4 cup of water
  • 1/4 cup of olive oil
  • 1 tsp of salt
  • 3 cups of flour
  • 1 tsp of sugar
  • 1 and 1/2 tsp of dry instant yeast

Meat filling:

  • 350 g bacon
  • around  500 g of pork shoulder
  • 250 g of chicken liver
  • 1 tsp of black pepper
  • 3 bay leaves
  • 1 tsp of all spice
  • 1 tsp of salt
  • 2 carrots
  • 1 parsley root
  • 1/2 celery root
  • leek
  • 1 tsp of nutmeg
  • 2 eggs


  1. Clean the vegetables and peal them off. Add meat (except the liver), veggies and spices to large pot. Cover with water and cook on medium for about 1 hour and a half. Add liver and cook for 20 more  minutes. Let it cool.
  2. Grind the meat two times. Check for seasoning and add nutmeg, salt and pepper as needed.
  3. Add salt to the flour and whisk to combine. 
  4. Add all the ingredients to the bowl of a stand mixer and knead with a hook attachment for about 5 min. The dough should be smooth and elastic. Let it rise until doubled in size. 
  5. Separate the eggs. Add egg yolks to the meat and stir until well combined.
  6. Beat the egg whites with a pinch of salt until stiff peaks. Add whites to the meat in few additions.
  7. Roll the dough into a large rectangle and spread the meat filling on top. Roll into a log shape and place on a baking sheet lined with a parchment paper or in a well oiled loaf pan. Brush with an egg wash and bake in preheated oven to 180 C/350 F for 50 to 55 minutes.

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