Pork and Pistachio Pate Recipe

Name: Pork and Pistachio Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds pork sausage meat; 1/2 cup cold butter, cut into pieces; 4 ounces yellow onions, peeled and cut into quarters; 3 cloves garlic, smashed, peeled and chopped; 2 tablespoons brandy; 2 1/2 teaspoons dried thyme; 1 1/2 teaspoons dried oregano; 1 teaspoon ground fennel seeds; 3/4 teaspoon ground black pepper; Salt to taste (optional); 2 ounces toasted pistachio nuts (see Micro-Tips)

Servings: persons

1 1/2 pounds pork sausage meat
1/2 cup cold butter, cut into pieces
4 ounces yellow onions, peeled and cut into quarters
3 cloves garlic, smashed, peeled and chopped
2 tablespoons brandy
2 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon ground fennel seeds
3/4 teaspoon ground black pepper
Salt to taste (optional)
2 ounces toasted pistachio nuts (see Micro-Tips)

1
Place all ingredients except salt and pistachio nuts in bowl of food processor and process until smooth.
2
Wrap 1 teaspoon of mixture in microwave plastic wrap.
3
Cook at 100 percent power in a 650- to 700- watt oven for 45 seconds.
4
Remove from oven and uncover.
5
Taste for saltiness and add salt to mixture if desired.
6
Scrape pate mixture into a bowl and stir in pistachio nuts.
7
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.
8
Smooth out surface with a spatula.
9
Cover pan with microwave plastic wrap.
10
Cook at 100 percent power for 12 minutes.
11
Prick plastic to release steam.
12
Remove from oven and uncover.
13
Cut a piece of cardboard to just fit the loaf pan and cover with aluminum foil.
14
Place over pate in pan.
15
Refrigerate with 2 or 3 heavy cans on top overnight.
16
Run a thin knife around the inside edge of pan to loosen pate.
17
Invert onto a serving plate.

638

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 11 ingredients. The key ingredients include: 1 1/2 pounds pork sausage meat, 1/2 cup cold butter, cut into pieces, 4 ounces yellow onions, peeled and cut into quarters, 3 cloves garlic, smashed, peeled and chopped, and more.

Yes, Pork and Pistachio Pate falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork and Pistachio Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions