Chicken and Pork Pâté with Pistachios

A rich make-ahead pâté featuring chicken breast, minced pork, and pistachios, baked in a bacon-lined terrine and chilled overnight.

Appetiser Meat Christmas French Party Food Pâté

Estimated Nutrition

Calories

380.3

kcal / serving

3042.4 kcal total

Carbs

2.3g

per serving

18.5 g total

Fat

28.6g

per serving

228.4 g total

Protein

27.8g

per serving

222.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

unwaxed, zest only

Meat

piece

Chicken Breast

Corn fed, skin removed

100

Chicken Liver

180

Pork Belly

minced

slice

Streaky Bacon

thinly sliced

NutsSeeds

tsp

Salt

tsp

Black Pepper

freshly ground

sprig

Lemon Thyme

leaves picked

Pistachio

blanched

Vegetables

piece

Shallot

finely sliced

Method

Cut each chicken breast into three large slices.

Mix chicken livers, minced pork, salt, pepper, lemon zest, shallots, thyme, and pistachios.

Line a 1.5 litre terrine mould with bacon slices, leaving an overhang.

Press the meat mixture and chicken pieces into the mould and fold over the bacon.

Place the mould in a roasting tin filled halfway with water.

Bake in the oven for 1 hour 15 minutes.

Chill in the fridge for 24 hours before slicing and serving.

Preheat the oven to 180°C.