Opies Waltnut Pate Recipe

Name: Opies Waltnut Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pheasant; 7/8 pound pork minced; 2 shallots - finely chopped; 2 cloves garlic - finely chopped; 6 juniper berries - crushed; 2 teaspoons herbs Mixed; 1 teaspoon salt; freshly ground black pepper; 1 egg; 8 tablespoons white wine; 3/4 pound streaky bacon; 1 5/8 cups walnuts Pickled, - sliced

Servings: persons

1 pheasant
7/8 pound pork minced
2 shallots - finely chopped
2 cloves garlic - finely chopped
6 juniper berries - crushed
2 teaspoons herbs Mixed
1 teaspoon salt
freshly ground black pepper
1 egg
8 tablespoons white wine
3/4 pound streaky bacon
1 5/8 cups walnuts Pickled, - sliced

1
Pre-heat the oven to 170u00b0C/325F/Gas 3 and put the kettle on to boil.
2
Skin the pheasant and remove all the meat. Chop into fairly small pieces and place in a bowl.
3
Add the pork, shallots, garlic, juniper berries, mixed herbs, salt, pepper, egg and white wine.
4
Mix together thoroughly. Line a 2 pint terrine with the streaky bacon saving 3-4 to decorate the top.
5
Spread half of the meat mixture over the base of the lined terrine.
6
Place the sliced pickled walnuts on top and then cover with the remaining meat mixture and press down well.
7
Cover the surface with the remaining pieces of bacon and arrange the bay leaves and walnuts on top. Cover with a rectangle of greased foil. Stand in a roasting tin and pour enough boiling water around it to come approx 1 inch up the sides. Bake for 1.5 - 2 hours until just firm to the touch.
8
Remove the foil for the last 20mins of cooking to allow the top to brown. Remove the terrine from the roasting tin, allow to cool and then transfer to the fridge until needed . The pate can be made several days in advance to allow the flavours to develop.

1049

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pheasant, 7/8 pound pork minced, 2 shallots - finely chopped, 2 cloves garlic - finely chopped, and more.

Yes, Opies Waltnut Pate falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Opies Waltnut Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions