Leek and Parsley Pâté

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This pâté goes well with peanut sauce or tomato and malt whisky sauce.


  • 675 g/ lb leeks
  • 50 g/2 oz/4 tablespoons butter
  • a generous handful of chopped parsley
  • 50 g/2 oz/½ cup Gruyère cheese, grated
  • 50 g/2 oz/½ cup Parmesan cheese, grated
  • 300 g/10 oz/¼ cups Quark or puréed cottage cheese
  • 2 eggs seasoning to taste


    Slice the leeks thinly and cook in the butter until soft. Leave to cool, then blend with the rest of the ingredients. Butter a 450 g/1 lb (13 x 8 x 5 cm/5 x 3 x 2 inch) terrine or loaf pan, and bake as cabbage and coriander pâté.