Air Fryer Liver Pâté
Air fryer liver pâté needs just one small dish, a food processor and a little patience while it chills. The chicken livers cook with onion, garlic and butter in the basket, so there is no frying pan to watch and no splashing fat. Blended with soft butter and a splash of brandy, the mixture sets into a smooth, rich spread for toast, crackers or a ploughman's. It makes about 8 portions.
- Total
- 3 h 3 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 8
- Per serving
- 210kcal
Ingredients and swaps for air fryer liver pâté
Chicken livers are cheap, mild and quick to cook. Choose fresh ones that are pale brown and moist, not dry or dark, or defrost frozen livers fully in the fridge first. Unsalted butter lets you control the seasoning.
If you do not have brandy, use sherry or Madeira, or leave it out and add a squeeze of lemon. Fresh sage or rosemary can replace the thyme. The brandy goes in with the livers, but some alcohol stays in the pâté, so keep it away from children.
The method for air fryer liver pâté
Tap a time to start a timer.
- Prepare Trim any green or sinewy bits from the livers and pat them dry with kitchen paper. Put the livers, onion, garlic, thyme, brandy and 75g of the butter, cut into small pieces, into the ovenproof dish. Heat the air fryer to 180°C for .
- Cook Lower the dish into the basket and cook at 180°C for , stirring halfway. The livers must be cooked right through, with no pink left inside, and the onion should be soft. If any pink remains, cook for more.
- Blend Tip the cooked livers and all the buttery juices into a food processor. Add the salt, pepper and the remaining 75g of softened butter and blend for until completely smooth. For a very fine texture, press the mixture through a sieve with the back of a spoon.
- Set Spoon the pâté into a small bowl, press it down to remove air pockets and smooth the top. Leave to cool for , then pour the melted butter over the surface, if using, or press cling film directly on top.
- Chill Chill in the fridge for at least 2 hours until firm. Take it out before serving so it spreads easily.
Serving and keeping
Serve the pâté with hot toast or oatcakes. Take it out of the fridge 15 minutes before serving. For a hot dish with liver, try calves' liver with bacon.
Keep the pâté covered and cold, and do not leave it out for more than 2 hours.
Common problems and fixes for Air Fryer Liver Pâté
- The pâté is grainy.
- Overcooked livers turn grainy, and a short blend leaves lumps. Cook just until no pink remains, blend for a full 1–2 minutes and press through a sieve.
- The pâté tastes bitter.
- Cut away every green patch from the livers (bile) and any tough sinew before cooking. Do not overcook them either.
- The top has turned grey.
- Air discolours the surface. Seal it with a thin layer of melted butter, or press cling film directly onto the pâté.
Frequently asked questions about Air Fryer Liver Pâté
How long should chicken liver pâté cook in an air fryer?
15 minutes at 180°C, stirring halfway, plus 3 minutes of preheating. The livers must be cooked all the way through with no pink inside.
How long does homemade liver pâté keep?
Up to 3 days in the fridge, covered. Pâté should be kept cold and served straight from the fridge, then put back.
Can you freeze it?
Yes, for up to 1 month. Wrap it tightly and defrost overnight in the fridge. The texture is slightly less smooth afterwards, so stir before spreading.
Is it safe to eat during pregnancy?
No. The NHS advises avoiding all types of pâté, including vegetable pâté, when pregnant, because of the risk of listeria.
Can I cook it in the oven instead?
Yes. Cook the dish at 200°C (180°C fan), gas 6 for 25 minutes, stirring halfway, until there is no pink inside, then follow the same method.
How did you like the recipe?
4.8 / 5 · 35 ratings
