Prepare the broth (check the recipe).

Remove the meat and vegetables from the broth and cut them into smaller pieces. Place the vegetables and meat in a blender container. Add an egg and optionally a bit of broth to make the pate moister after baking – do not add too much so that the mixture sets properly during baking (store the rest of the broth in the fridge and use it within a few days to prepare another meal). Season to taste with salt and pepper. Blend until smooth and uniform.

Transfer the prepared mixture to a small loaf pan lined with baking paper or lightly greased. Smooth the top and put it in an oven preheated to 180°C (356°F). Bake for 90 minutes. After the indicated time, remove the pan from the oven and let it cool. Remove the pate from the pan and cut it only after it has completely cooled.

Eat cold or after reheating.