A hand blender would be fine!
Making pate is the easiest thing in the world. All you need is seasoned meat and fat puréed together (easiest when warm) that sets solid when chilled.
If you have a look at any pate recipe you will see what I mean. Mind you, come to think of it, I don’t think I have ever followed a recipe... I’ve used various combinations of chicken, lamb or beef liver, with either cream cheese, butter or marrow fat, but lard or beef dripping would work too. Bacon works nicely too.
When I made this latest batch I just put the marrowfat, seasonings (garlic, onion, Worcestershire, salt, pepper and herbs) and liver in a pan and ‘sweated’ the liver til cooked. Blended it and put in little pots ready to freeze in portions. I calculated the proportions to get my f: p macros.
Fish pates are even easier.
Lob some skinless smoked mackerel or smoked salmon into blender with lemon juice, salt, pepper, horseradish and cream cheese, blend, eat.
Less than 2 mins to make. And none of the silly starches and gums and gels used in shop bought ones.