Roumanian pâté (pateu de casă)

Instructions

1. Cut the liver into pieces and sauté them for 5 minutes in a pan with 20 g of butter, until no longer pink inside.
2. In another pan, render the bacon, then add the sliced onions and let them cook gently for 10 minutes until nicely golden.
3. Add the garlic and tomato paste, then cook for another 2 minutes, stirring.
4. Blend the liver, onions and bacon finely with the chopped parsley, then mix in the raw minced meat by hand.
5. Season with salt, pepper and paprika, then add the beaten eggs and the rest of the melted butter. The filling should be smooth and even.
6. Pour the mixture into a buttered loaf tin and cover it with foil.
7. Bake in a water bath at 180 °C for about 1 hour, until a skewer comes out dry.
8. Let it cool completely before unmoulding. The pâté keeps in the fridge for 3 days and is served cold, in thin slices.