Pate W Pistachio Nuts
Elevate your appetizer game with this delectable homemade Pâté with Pistachio Nuts—a rich and luxurious treat perfect for entertaining. This recipe combines tender chicken livers, smoky bacon, and flavorful ground pork with a hint of brandy and warm allspice to create a silky, savory pâté that’s brimming with depth. Crunchy pistachio nuts are folded in for a delightful textural contrast and subtle nuttiness, making every bite irresistible. Baked in a water bath for an ultra-creamy finish, this pâté is served chilled and pairs beautifully with crusty bread, crackers, or pickles for an indulgent spread. Whether for festive occasions or a refined cocktail hour, this elegant pâté recipe is sure to impress your guests while delivering an unforgettable gourmet experience.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 1 teaspoon fresh thyme leaves
- 500 grams chicken livers
- 300 grams ground pork
- 100 grams, finely chopped smoky bacon
- 0.5 teaspoon ground allspice
- 3 tablespoons brandy or cognac
- 50 grams panko breadcrumbs
- 1 large egg
- 100 ml heavy cream
- 50 grams, shelled unsalted pistachio nuts
- 1 teaspoon salt
- 0.5 teaspoon, freshly ground black pepper
Instructions
Preheat your oven to 160°C (320°F) and grease a 1-liter loaf tin or pâté mold with butter. Line it with parchment paper, ensuring there is overhang to make unmolding easier.
Heat the butter in a large skillet over medium heat. Add the onion and garlic, cooking until softened and translucent, about 5 minutes. Stir in the thyme leaves and set aside to cool slightly.
In a food processor, blend the chicken livers until smooth. Transfer to a large mixing bowl.
Add the ground pork, chopped bacon, softened onion and garlic mixture, allspice, brandy, breadcrumbs, egg, cream, salt, and pepper to the bowl. Mix thoroughly until the ingredients are evenly combined.
Fold in the pistachio nuts, ensuring they are evenly distributed throughout the pâté mixture.
Spoon the pâté mixture into the lined loaf tin, pressing down gently to remove any air pockets. Smooth the top with a spatula.
Cover the tin with aluminum foil and place it in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the loaf tin, creating a water bath.
Bake in the preheated oven for 60 minutes or until the internal temperature of the pâté reaches 72°C (160°F) on a meat thermometer.
Remove the pâté from the water bath and let it cool to room temperature in the tin. Transfer to the refrigerator and chill for at least 4 hours or overnight.
Once chilled, carefully unmold the pâté using the parchment paper overhang. Slice and serve with crusty bread, crackers, or pickles.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 39 mg | 3% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
