- топли пастети – съставна част или допълнение към други топли предястия –  топли бутерброди, топло асорти, воловани и др. Думата „пастет” се превежда, като тестообразна маса приготвена от месо, дроб и др.

Необходими продукти за пастетите са месо, птици, риба, черен дроб ( свински, телешки, от птици), с което се подобрява цвета и вкуса. За подобравяне на консистенцията се прибавя свинска мас или сланина. Месото се задушава или вари с ароматни зеленчуци и подправки. Смила се, смесва се с предварително накиснат в бульон хляб и се добавят яйца. Омесва се с подправки. Готовата смес трябва да бъде еднородна, мажеща е и пикантна. Пставя се във форма и се пече 45 мин. или се вари на пара 1 ч. Приготвят се и във формички от многолистно тесто. Пастетите могат да се поднесат в малки формички, в морски раковини, върху канапе от хляб. Може и с топъл сос и препечен хляб.


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