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.

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a food processor, blend the chicken livers until smooth. Transfer to a large mixing bowl.

Step 4

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.

Step 5

Fold in the pistachio nuts, ensuring they are evenly distributed throughout the pâté mixture.

Step 6

Spoon the pâté mixture into the lined loaf tin, pressing down gently to remove any air pockets. Smooth the top with a spatula.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Once chilled, carefully unmold the pâté using the parchment paper overhang. Slice and serve with crusty bread, crackers, or pickles.

Nutrition Facts

Serving size	(1353.3g)

Amount per serving	% Daily Value*
Calories	3840.1

Total Fat 283.2g	0%
Saturated Fat 102.6g	0%
Polyunsaturated Fat 21.2g
Cholesterol 2336.5mg	0%
Sodium 10088.2mg	0%
Total Carbohydrate 83.8g	0%
Dietary Fiber 11.9g	0%
Total Sugars 18.6g
Protein 205.0g	0%

Vitamin D 253.8IU	0%
Calcium 339.8mg	0%
Iron 35.5mg	0%
Potassium 2222.2mg	0%

*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.

Source of Calories

Fat: 68.8%

Protein: 22.1%

Carbs: 9.0%