Is it better to make a pate - a hand blender or a bowl with a knife?

Girls, advise for the liver pâté what is more optimal and correct to use a leg or a bowl with a knife?
The amount of the finished product in the form of a pâté looks like a pack of 250 grams of butter. The liver is not crude, there is almost no oil or other liquid. I have two blenders, but the one that is more powerful is hidden, and the less powerful one instantly heats up and smells as if it had not burned out. Maybe you need a bowl, not a foot?

[Anna67]

Anna67, I made a paste from Uncle Sam with my foot. There will be more volume, but the leg is for that and the leg that will take any volume. But if there is no liquid, then it will not be a paste, it is easy to cut, then it is into a chopper.

[Midnight lady]

Midnight lady, and what is your power?
Yes, that's why it's easier to use your foot than to smear it on the walls of the grinder and constantly stir for even grinding (immersed and then I get tired of shoving, but it heats up and smells like grease or wiring).
Although the one that seemed to me more powerful and reliable is less than 700 against 750.
No, a few small pieces are not forbidden, but blender until a paste. I add softened butter or at least carrots in addition to onions would be easier for the device, of course.

[Anna67]

Anna67, I made the pate with a blender that was 650 W.

[submersible]

I always cook pate in Stebe, in a stainless steel bowl. Then I blender submersible blender Panasonic ("leg"). The flight is normal. I have been doing this for 2 years. Pate is always available in the house. Everyone adores.
I pack in plastic cans and in the freezer. We finish the last one ~ I cook again. Continuous process.

[mamusi]

mamusi, Ritochka, what recipe do you use when making pâté? Something I can't please my boys in any way. They do not eat it, but so I would like to teach them! Both convenient and useful.

[Anna]

Anna, I made a Bosch in the bowl of the combine with a knife, but I did a larger volume, according to Uncle Sam's recipe, everything grinded perfectly, to an airy state, and quickly. And with a small volume, I would take the leg of a blender.

I support, the choice depends on the size of the pate

[Tashenka]

Tashenka, I do by his homemade recipe. I don't even know whether there is a on the site and what is there! For I have no other recipe. Me mine arranges completely.
I take a tray of chicken liver (chilled) and a tray of chicken breast fillets.
In a bowl of Shteba I fry lightly onions (many = 5 heads) and two large carrots in large rings. Then I throw in the liver, stir. Salt, pepper to taste. A little ~ on the tip of a nutmeg knife. I'll fry it a little more. Turning off the Fry. I add the sliced ​​breast. I stir it. I turn on the Meat mode 0.7 pts. 1 hour. Then I definitely leave it on Heating. All 4 hours. And then until it cools completely. I open it with a hand blender. Right in the bowl. I spread out to banks.
To taste and if desired, you can add what you need amount of butter! I put 100 g of butter at the end and blender. My pate goes to freezing. We are so used to it and we like it so much.

Rita, thanks! I'll have to try. After all, the breast surely smoothes the taste of the liver. And immediately the question. How much (at least approximately) by weight is the tray? I do not have MB, but the modes can be adjusted to suit your own.

Well, the tray ... such a plastic bath, they sell chilled food from poultry farms. They come in about 800-900g I think.
Here is a tray with breast.

the breast surely flattens the taste of the liver.

And also carrots! Its a must. With her, the pate is tastier and nobler.

Hello! The simplest and most delicious chicken liver pate - wash 350-400 liver and roll in flour. Not having dried a lot with a napkin beforehand. Fry until tender in a little oil. Remove from the pan. Add a little oil to the pan and fry the thinly chopped onion — 1 onion until golden brown over medium heat, stirring constantly
Then Stir the onion with the liver and put 150g of finely chopped butter at room temperature there and beat either with an immersion blender or punch in a shaper. You can make everything hot) Salt to taste and carrots if desired
It turns out a delicate pate. Put in a salad bowl, for example, align on top, cover and in the refrigerator

[mamusi]

mamusi, thanks for the pate recipe). Today I do it for the second time. In the first - I didn't live to see the pate - they ate it like that (it's very tasty!). Can you issue a recipe? 💐