25 Recipes for Pâtés and Pastinhas for Snacks and Parties

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The pates and pastinhas make any toast or snack much tastier, being perfect for those days when you're exhausted or don't have time to prepare a more elaborate meal.

It can also be a good option to serve to friends at parties or celebrations of all kinds, from a children's party, to even more formal events such as weddings, graduations and meetings.

Anyway, regardless of what occasion it is, there's no one who can't resist these delicious pastinhas!

Take a look at what you already have in the fridge, separate some ingredients that combine and make a very delicious patezinho.

Cheap and easy being perfect for people who don't have so much skill to cook, I'm sure you will surprise and please the most sophisticated palate, just take care of the ingredients.

The pâté can be served as an accompaniment to toasts or breads for meal starters.

Many people like to use it as a complement to sandwiches and salads.

25 Recipes for Pâtés and Pastinhas for Snacks and Parties

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The way to prepare the recipes for pâtés and pastinhas is very easy and practical.

You don't need to have expensive utensils and best of all is the versatility of flavors that exist that will please the most different palates.

It can be made with red and white meats, cheese, vegetables, tuna, ham, olives and seasonings such as garlic, chives, coriander and parsley.

Anyway, there are options that fit all pockets and palates. Check out the recipes below:

  • tuna pate

Ingredients
•200 g of fresh ricotta

• 2 cans of tuna

• 4 tablespoons of mayonnaise

• 2 tablespoons of ketchup

• 2 tablespoons of parsley

• 1 pot of natural yogurt

• 1 tablespoon (dessert) mustard

• Salt and pepper to taste

Preparation mode

In a refractory place the ricotta passed through the sieve. Add liquid pepper, salt (optional), parsley, drained tuna, mayonnaise and olive oil (optional). Mix with each added ingredient. Add the ketchup and mustard. Mix. Add natural yogurt.

  • Cheese pate with walnuts

Ingredients

  • 3 cups of grated cheese (grated)
  • 1 can of cold cream without the whey
  • 4 tablespoons butter at room temperature
  • 1 tablespoon mustard
  • 100 grams of chopped walnuts
  • salt to taste
  • black pepper to taste

Preparation mode

In a food processor or blender, blend the grated cheese, heavy cream, butter, mustard, salt and pepper until creamy. Mix in the chopped walnuts and voila!

  • Cottage cheese pate with basil

Ingredients:

  • 400 g of cottage cheese
  • 1 cup(s) basil leaves
  • 1/4 cup (tea) of olive oil
  • 1/2 teaspoon of salt
  • 5 halves of walnuts

Preparation mode:

Blend all the ingredients in the food processor until you get a homogeneous paste.
Place it on a platter and garnish with basil leaves.

  • Pâté Ham

Ingredients:

  • 500 g of grated ham
  • 2 box of sour cream
  • 2 spoons of mayonnaise
  • 1 saucer of green smell

Preparation mode:

Place the cream and a spoon of mayonnaise in the blender cup, so it doesn't get so heavy when blending.
Throw in the grated ham, the other spoon of mayonnaise and the milk cream box, beat well, if it gets too heavy, help with a spoon.
Throw it in a bowl, pour the chopped green smell as thin as possible, chop and repeat, stir well and serve.
Ideal for toast, crackers and breads.

  • Creamy Shrimp Paste

Ingredients:

  • 1 glass of milk
  • 2 pieces of sieved egg yolk(s)
  • 1 tablespoon of corn starch
  • 1/2 tablespoon of margarine
  • salt to taste white pepper to taste
  • 250 g prawns, chopped, skinless
  • chopped green smell(s)
  • 1/2 piece of onion
  • 1 minced garlic clove(s)

How to make

In a saucepan, combine the milk, eggs, cornstarch, margarine, salt and pepper. Bring to a boil until it thickens. Reserve. Sauté the shrimp with the onion, garlic and green smell. Mix with the cream and serve.

  • Cheese pate with onion 

Ingredients:

  • 1 medium onion
  • 1 small garlic
  • 1 packet of grated cheese (Vigor)
  • 1 jar of mayonnaise
  • 1 box of sour cream
  • 2 tablespoons of margarine
  • Green chives and chives to taste

Preparation mode

Chop the onion and garlic into small pieces

Mix the mayonnaise, the cream and the margarine, then the grated cheese, the onion and garlic and the green smell

  • Garlic Paste for BBQ

Ingredients:

  • 3 tablespoons of mayonnaise
  • 100 g butter at room temperature (do not substitute margarine)
  • 3 large garlic cloves, crushed one by one
  • 50 g grated parmesan cheese
  • 1 teaspoon of oregano

Preparation mode:

Mix the mayonnaise with the butter until obtaining a homogeneous mixture.
Add Parmesan cheese and oregano
Finally, add the garlic cloves, one by one, mixing and tasting, so that it matches your taste.
Spread a generous layer on the breads and take it to the grill.
The paste can be stored in the refrigerator for a week without any problem.

  • broccoli pate 

Ingredients

  • 1 tablespoon of olive oil
  • ½ onion
  • 3 cloves of garlic
  • 1 cup cream cheese
  • 1 bunch of broccoli previously washed and cooked
  • 1 can of sour cream
  • 1 packet of vegetable broth

Preparation mode:

Grind the onion and garlic in the Super Mix.
Sauté in a non-stick pan along with the oil, which should already be hot.
Grind the broccoli and place it in the pan as well.
Mix the curd and the vegetable broth and wait for it to heat up over low heat, stirring constantly.
Finally, add the cream.

  • Garlic Pâté with Sour Cream

Ingredients:

  • 1 cup light curd
  • 2 large garlic cloves
  • 1 drizzle of olive oil
  • 1/2 can of sour cream
  • salt to taste (optional)
  • Blender
  • Homemade golden toast

Preparation mode:

Place the cream, garlic cloves, olive oil and curd in a blender.
Mix with a spoon to incorporate the ingredients and then use the pulse to grind the garlic well.
taste the salt
If using salt, just stir with a spoon to incorporate.
Is ready!
If you want a more pronounced flavor in the pate, you can use more garlic cloves to taste.
If you want a less creamy texture, add more cream at the end, incorporating with a spoon.
Serve on toast with white wine.

  • Olive pate with ricotta

Ingredients

  • 300g ricotta
  • 3 tablespoons of olive oil
  • 3 tablespoons of mayonnaise
  • 3/4 cup chopped black olives
  • 3 minced garlic cloves
  • 3 tablespoons of dry herbs

Preparation mode:

Blend the ricotta, olive oil and mayonnaise in a blender and divide into three portions.
Reserve this dough.
Beat a part of the ricotta dough with the black olives.
This way you will have a ricotta pâté with black olives.
Beat another part of the ricotta mass with the minced garlic.
This way you will have a garlic ricotta pate.
Beat the rest of the ricotta mass with the fine herbs.
This way you will have a ricotta pâté with fine herbs.

  • light chickpea paste

Image source: Mundo Boa Forma

Ingredients:

  • 1 cup of chickpeas;
  • 1 clove of garlic;
  • 1 tablespoon of tahini;
  • 1 lemon juice;
  • salt to taste;
  • black pepper to taste.

Preparation mode:

Soak the chickpeas in water overnight. Cook the chickpeas in a pressure cooker for 15 minutes or until soft. Drain, remove the skin and beat with the garlic, tahini, lemon juice, salt and pepper. Serve with toast.

  • Tofu Pate with Carrots and Garlic (vegan)

Ingredients

  • 250 g soft tofu (you can use firm too)
  • 3 small carrots
  • 2 garlic cloves
  • 3 tablespoons of olive oil
  • salt to taste

Preparation:

Peel and cook the carrots, let them cool and place in a food processor or blender with the tofu, garlic, olive oil and a teaspoon of salt. Once processed, taste for salt and adjust if necessary. Place in a serving bowl or store in the fridge (lasts 2 days).

  • leek pate

Ingredients:

  • 500 g of mayonnaise
  • 1 large stalk of leek
  • 1 tablespoon of olive oil
  • 1 small onion
  • Green condiment
  • Oregano
  • 100 ml of sour cream
  • Complete seasoning powder (1 tablespoon) and salt to taste

Preparation mode:

Cut the leek and onion into very small and thin slices, then sauté in olive oil a little until it loses its acidity.
Let it cool down and add it with the other ingredients in a mixer.
To serve, place in a bowl and serve with toast or in sandwiches.

  • Broccoli and Mustard Pâté

Ingredients

  • 3 cups of broccoli
  • 1 leek
  • 1 tablespoon of olive oil
  • 1 tablespoon of grain mustard
  • salt to taste
  • 2 teaspoons mustard seed
  • 1 tablespoon of lemon zest
  • 2 tablespoons grated parmesan

Preparation mode:

Preheat the oven to 200 degrees. In a refractory, place all the ingredients and mix a little. Place in the oven for 15 minutes. Transfer the broccoli roast to a food processor and blend until finely chopped.

Then add:

  • 2 teaspoons mustard seed
  • 1 tablespoon of lemon zest
  • 2 or 3 tablespoons grated parmesan

Press the food processor again until well blended. Then put it in a nice pyrex and drizzle with a little more oil (it can be flavored). It's ready to serve.

  • Sardine pate 

Ingredients:

  • 1 can of sardines
  • 1/2 onion grated
  • 1 large carrot, finely grated
  • A little parsley and chives cut very small
  • 1 box of sour cream
  • 1/2 cup mayonnaise

Preparation mode:

Clean the sardines, place in a glass container, mash them well and add the onion, carrot, parsley and chives.
Mix well and gradually add a little cream and mayonnaise, until you get the desired texture.
serve with toast

  • Spinach pâté with ricotta

Ingredients

  • 1/4 cup (tea) light mayonnaise
  • 1 clove of garlic
  • 1 tablespoon of Worcestershire sauce
  • Salt and black pepper to taste
  • ½ cup of ricotta
  • 1 bunch of spinach, cleaned and washed
  • fine celery stalks for garnish
  • toast

Preparation mode
Cook spinach in salted water. Place in a food processor, along with the ricotta, Worcestershire sauce and light mayonnaise. Beat for a few seconds, add salt and pepper and beat again until a creamy paste forms. Remove from processor and place in the fridge for a few minutes. Serve with toast and top with celery stalks.

  • fine herb pate

Ingredients:

  • 300 g of ricotta
  • 1 cup of cottage cheese
  • 3 tablespoons of mayonnaise
  • 50 g of fresh chives
  • 10 basil leaves
  • 10 mint leaves
  • 1 level coffee spoon of salt
  • 1 tablespoon of olive oil
  • 1/2 onion
  • 2 garlic cloves

Preparation mode:

Place all the ingredients in a refractory and beat with the mixer (or beat in the blender)
Just keep it in the fridge and use as you like, toast, bread, crackers
Can also be used in salads
It's delicious, looks like herbal cream cheese

  • Gorgonzola Pate with Greek Yogurt

Ingredients

  • 1/2 cup shredded gorgonzola cheese (approximately 60g)
  • 1 tablespoon of oil
  • 2 cups of plain Greek yogurt
  • chopped chives to taste
  • sage to taste (I didn't use it)

Preparation mode:
In a bowl, place the cheese and olive oil and mix with a fork so that the cheese breaks down completely. Add the Greek yogurt pots, mix well and finish with the chives.
Serve with fresh bread or toast.

  • Tuna pate with peas 

 

Ingredients:

1 can of tuna
1 can of peas
3 tablespoons of cottage cheese or mayonnaise

Preparation mode:

Mash the peas with a fork and mix well with the tuna and curd.

  • Simple sausage pate

Ingredients:

  • 2 cooked sausages
  • 1/2 small cup of milk
  • 2 spoons of mayonnaise

Preparation mode:

Cook 2 sausages, drain the water and put them in the blender
Whisk with 1/2 small cup of milk until it becomes soft
Remove from the blender, place in a bowl with a lid, add 2 tablespoons of mayonnaise that must be in the fridge, mix
Close and put in the fridge
Serve only when it is cold and it will be consistent.
Serve with bread, biscuit or toast, quick and very tasty.

  • turkey breast pate 

Ingredients:

  • 1/2 large onion
  • 150 g light turkey breast with skin
  • 1/2 cup of cottage cheese
  • parsley to taste
  • salt to taste

Preparation mode:

Grind the onion in the mini-processor or chop and set aside
Grind the light turkey breast in the mini-processor or chop and set aside
In a bowl, mix the onion, turkey breast, cottage cheese and parsley.
add salt to taste
It is delicious with toast, baguette with sesame and wholemeal bread

  • Sesame pate with herbs

Ingredients:

  • 1/2 cup of hydrated sesame
  • 1/2 cup spring onion water,
  • parsley, basil,
  • rosemary
  • sea salt and lemon to taste

Preparation mode:

First beat the sesame with the water until it turns into a cream and add the seasonings.

  • Salami pate

Ingredients:

  • 5 Tablespoons of Sour Cream
  • 5 Tablespoons of Cottage Cheese
  • 15 Drops of Lemon Juice
  • 10 Salami Slices (50g)
  • parsley to taste

Preparation mode:

In a blender add 5 tablespoons of cream, 5 tablespoons of cream cheese, 15 drops of lemon juice, 10 slices of salami (50g)
Beat well, add 1 tablespoon of parsley and continue beating until it grinds well and enjoy.
Observation
Substitution: If you want to change the cream cheese and cream for mayonnaise, ricotta cream or cottage cream, the important thing is to use something very creamy, to give the same consistency, but remember that the flavor will always be different.
Lemon: If you want you can use more lemon juice, in fact the amount is good to taste, so try it and see if it's good for you.
Preservation: Keep in the fridge for up to 5 days and never use dirty cutlery so it doesn't go sour.

  • Sun-dried tomato pate with basil

Ingredients:

  • 250 g of mashed ricotta
  • 100 g of sun-dried tomato
  • ½ cup of cottage cheese
  • fresh basil to taste
  • salt to taste

Preparation mode:

Process the ricotta, sun-dried tomatoes, cottage cheese, basil and salt until smooth. Leave in the fridge until serving time.

See too:

Homemade Butter: 5 Tested and Approved Recipes

Healthy Breakfast Recipes: 10 Fitness Options

Homemade Green Mayonnaise: Delicious Recipes

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