Pork and Pistachio Pate
Updated Oct. 11, 2023
- Total Time
- 16 minutes
- Prep Time
- 4 minutes
- Cook Time
- 12 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds pork sausage meat
- ½cup cold butter, cut into pieces
- 4ounces yellow onions, peeled and cut into quarters
- 3cloves garlic, smashed, peeled and chopped
- 2tablespoons brandy
- 2½teaspoons dried thyme
- 1½teaspoons dried oregano
- 1teaspoon ground fennel seeds
- ¾teaspoon ground black pepper
- Salt to taste (optional)
- 2ounces toasted pistachio nuts (see Micro-Tips)
Nutritional analysis per serving (8 servings)
405 calories; 36 grams fat; 14 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 15 grams protein; 631 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place all ingredients except salt and pistachio nuts in bowl of food processor and process until smooth. Wrap 1 teaspoon of mixture in microwave plastic wrap. Cook at 100 percent power in a 650- to 700- watt oven for 45 seconds. Remove from oven and uncover. Taste for saltiness and add salt to mixture if desired.
- Step 2
Scrape pate mixture into a bowl and stir in pistachio nuts. Transfer to a glass or ceramic loaf pan, 9 by 5 by 3 inches, that either has a nonstick surface or has been sprayed with nonstick vegetable spray. Smooth out surface with a spatula. Cover pan with microwave plastic wrap. Cook at 100 percent power for 12 minutes. Prick plastic to release steam.
- Step 3
Remove from oven and uncover. Cut a piece of cardboard to just fit the loaf pan and cover with aluminum foil. Place over pate in pan. Refrigerate with 2 or 3 heavy cans on top overnight.
- Step 4
Run a thin knife around the inside edge of pan to loosen pate. Invert onto a serving plate.
Private Notes