Best 6 Chicken Pate Tea Sandwiches Recipes

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Chicken pâté tea sandwiches, a culinary delight that combines the richness of chicken liver pâté with the freshness of cucumber and watercress, are a timeless classic and a favorite among tea enthusiasts. Whether you're hosting an afternoon tea party or simply looking for a light and flavorful lunch option, these delectable finger sandwiches are sure to impress your taste buds with their delicate balance of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN PASTE OR CHICKEN TEA SANDWICH FILLING



Chicken Paste or Chicken Tea Sandwich Filling image

This is a receipt my late Mother used to make for tea sandwiches or her famous Sandwich Loaf, which honestly I could never dare attempt, as her's were 'Perfect'! As far as I can make out this sort of filling has gone out of fashion, but is as close to the Victorian style tea sandwiches as one might find since WW2. I hope you enjoy this!

Provided by Ernani

Categories     Lunch/Snacks

Time 1h45m

Yield 12 small sandwiches, 6 serving(s)

Number Of Ingredients 9

6 large boneless skinless chicken breasts
mayonnaise (I use Hellman's)
1 teaspoon Dijon mustard
1 small white onion (optional)
1 stalk celery (optional)
fresh ground pepper
celery salt
celery seed
2 tablespoons melted butter

Steps:

  • In a large pot of water, place the chicken breasts. Add bay leaf, pepper corns and salt and even a stalk of celery and a carrot if handy. Bring to a boil and simer for about 45 minutes until chicken is cooked but not rubber. Drain, rinse and cool.
  • If you are fortunate enough to have a splendid Kitchen Aid, use the meat grinder attachment. An old fashoind meat grinder works just as well and adds 'character' to your work. LOL Break the cooled chicken into pieces and run through the meat grinder. Put the onion and celery through as well (optional). Mix evenly. It should be very crumbley. Add enough mayonaise to bind and mix well, you want the paste to be moist but not wet. Add the rest of the ingredients to taste. Chill and enjoy on your choice of bread. Add a little more mayonaise and perhaps some cripsy bacon if you want to use it as spread for crackers. Enjoy!

Nutrition Facts : Calories 169, Fat 6.9, SaturatedFat 3.1, Cholesterol 85.7, Sodium 180.1, Carbohydrate 0.1, Protein 25.1

CHICKEN PATE TEA SANDWICHES



Chicken Pate Tea Sandwiches image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 30m

Yield 1

Number Of Ingredients 6

; chopped
6 sl White bread
1 Sprig rosemary; leaves
2 Cooked chicken breasts;
1/2 c Heavy cream
Salt and pepper

Steps:

  • Put chicken and cream in food processor and blend until smooth. Add chopped rosemary. Salt and pepper to taste. Spread on white bread. Cut off crust and place in re-sealable bag to go. Yield: 3 sandwiches Per serving: 822 Calories (kcal); 50g Total Fat; (54% calories from fat); 15g Protein; 80g Carbohydrate; 165mg Cholesterol; 853mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW# ING229 Converted by MM_Buster v2.0n.

Nutrition Facts : Calories 652 calories, Fat 27.5422 g, Carbohydrate 86.68485 g, Cholesterol 81.515 mg, Fiber 4.03200016021728 g, Protein 14.05495 g, SaturatedFat 14.9086 g, ServingSize 1 1 Serving (228g), Sodium 1321.722 mg, Sugar 82.6528498397827 g, TransFat 2.03742 g

CURRIED CHICKEN TEA SANDWICHES



Curried Chicken Tea Sandwiches image

A chicken and avocado sandwich gets a spicy boost from the curry powder here.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 11

1 tablespoon peppercorns
Salt
1 skinless, boneless chicken breast
1 1/2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon curry powder
Freshly ground black pepper
4 slices whole-wheat or multigrain bread
1 tablespoon unsalted butter
1/2 avocado, cut into 1/4-inch-thick slices
1/4 cup alfalfa sprouts

Steps:

  • Fill a small saute pan with water. Add peppercorns and salt to taste; bring to a boil. Add chicken breast, reduce heat, and poach gently for 15 to 20 minutes, or until cooked through. Remove from heat, and let cool.
  • Coarsely chop chicken. Place in a bowl and combine with mayonnaise, mustard, curry powder, and salt and pepper to taste.
  • Spread chicken mixture on 2 slices of bread. Spread butter on remaining slices. Place avocado slices on chicken mixture, and top with sprouts. Cover with buttered bread. Trim crusts, and cut into quarters.

CHICKEN SALAD TEA SANDWICHES



Chicken Salad Tea Sandwiches image

Make and share this Chicken Salad Tea Sandwiches recipe from Food.com.

Provided by SeriousMoms

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

5 -6 boneless skinless chicken breasts, cooked and diced
1 (5 ounce) can water chestnuts, diced
2 -3 green onions, chopped
1 stalk celery, diced
1/2 cup mayonnaise
3/4 cup cream cheese, softened
salt and pepper
2 loaves bread, crusts removed (one dark, one light)
cucumber, slices (optional)
alfalfa sprout (optional)

Steps:

  • Combine the chicken, water chestnuts, green onions, celery, mayonnaise, cream cheese, salt & pepper in a large bowl. If your mixture feels too dry, you can add more mayo & cream cheese, just make sure there is more cream cheese than mayo.
  • Spread some of the mixture on top of the light bread. (Spread immediately--do not refrigerate and then spread, it will become too difficult to spread).
  • Top with the dark bread, cut in half (making 2 triangles).
  • Wipe your knife off often as you cut to keep the sandwiches clean-looking.
  • You can add some cucumber or alfalfa sprouts inside each triangle, if desired.
  • Arrange your sandwiches on a serving plate, cover with plastic wrap & refrigerate for several hours.

CHICKEN SALAD TEA SANDWICHES



Chicken Salad Tea Sandwiches image

Finger sandwiches are always popular for English-style tea or for gatherings. These chicken-apple-walnut sandwiches are unbelievably cheap, tasty, and easy to make with a food processor.

Provided by Isara

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 15m

Yield 20

Number Of Ingredients 8

1 (12.5 fl oz) can white chunked chicken breast, drained
1 large Granny Smith apple - peeled, cored, and cut into small pieces
⅓ cup walnut halves
⅓ cup mayonnaise
½ teaspoon dried basil
¼ teaspoon dried dill weed
1 pinch salt
10 slices good-quality white bread, crusts removed

Steps:

  • Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
  • Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 8 g, Cholesterol 12.2 mg, Fat 6 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 201.9 mg, Sugar 1.7 g

SUMMER TEA SANDWICHES



Summer Tea Sandwiches image

These dainty finger sandwiches are perfect for casual picnics or luncheons. Tarragon-seasoned chicken complements cucumber and cantaloupe slices. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

1/2 teaspoon dried tarragon
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts
1/2 cup reduced-fat mayonnaise
1 tablespoon finely chopped red onion
1 teaspoon dill weed
1/2 teaspoon lemon juice
24 slices soft multigrain bread, crusts removed
1 medium cucumber, thinly sliced
1/4 medium cantaloupe, cut into 12 thin slices

Steps:

  • Combine the tarragon, 1/4 teaspoon salt and pepper; rub over chicken. Place on a baking sheet coated with cooking spray. , Bake at 350° for 20-25 minutes or until a thermometer reads 170°. Cool to room temperature; thinly slice., In a small bowl, combine the mayonnaise, onion, dill, lemon juice and remaining salt; spread over 12 bread slices. Top with cucumber, chicken, cantaloupe and remaining bread. Cut sandwiches in half diagonally. Serve immediately.

Nutrition Facts : Calories 212 calories, Fat 6g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 450mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the pâté will be. Look for fresh, organic chicken livers and use a good-quality butter and cream.
  • Soak the chicken livers in milk: This will help to remove any impurities and make the livers more tender.
  • Cook the chicken livers gently: Overcooking will make the livers tough and dry. Cook them over medium heat until they are just cooked through.
  • Season the pâté well: Pâté is a rich dish, so don't be afraid to use plenty of seasonings. Some good options include salt, pepper, garlic, onion, thyme, and nutmeg.
  • Let the pâté chill before serving: This will allow the flavors to meld and the pâté to firm up.
  • Serve the pâté with a variety of accompaniments: Some good options include crackers, bread, fruit, and vegetables.

Conclusion:

Chicken liver pâté is a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. It is easy to make and can be tailored to your own taste preferences. With its rich, creamy texture and savory flavor, chicken liver pâté is sure to be a hit with your friends and family.

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