Festive pate in volovans

Do you think what else would be so tasty and interesting to cook for a festive table? Then boldly prepare a festive pate in oxen, this unusually tasty appetizer.

Cooking time 40 minutes


Fresh puff pastry 300 g

Yolk 1 pc

Fresh cranberries 10-12 pcs

Chicken liver 300 g

Carrot 1 pc

Onion 1 pc

Butter 100 g

Dill (greens) 2 branches

Ground black pepper to taste

Salt to taste


Defrost the puff pastry. Roll out the layer, 0.5 cm thick.

Cut out circles with a glass, cut out the same number of rings with a mold of a smaller diameter.

Fold two different blanks on a baking sheet lined with foil and brush with yolk.

Bake in an oven preheated to 180 degrees C for 5-7 minutes, until golden brown. Take out and let cool.

Peel the onions and carrots. Finely chop the onion, grate the carrots.

Fry the onions and carrots in half the butter.

Add liver. Season with salt and pepper. Cook for 10-12 minutes.

Transfer to a blender and beat well. Add remaining oil (room temperature). Beat again until fluffy. Put in the refrigerator for a couple of hours.

Stuff with volos, for which you can use a pastry bag.

Decorate with dill sprigs and cranberries. Serve to the festive table.

Bon appetit and Happy New Year!