House pâté - Everything Anna
A gorgeous homemade French pate just makes life better. Pour the wine!
Prop Styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Prop Styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

House pâté1
House pâté2
SHOP THE MAGAZINE
SHOP THE MAGAZINE (3)
SHOP THE MAGAZINE (2)
  • Duration
  • Cook Time
  • Prep Time
  • Serves 8Servings

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup finely chopped onion
  • 1/3 cup brandy

  • 2 cloves garlic, minced
  • 1 teaspoon coarse salt
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon freshly ground pepper

  • 1/4 teaspoon ground cloves

  • 3/4 pound lean ground pork

  • 1/2 pound ground veal

  • 1 egg, beaten with 1 tablespoon water
  • 1/4 cup shelled pistachios, chopped

  • Gherkin pickles, to serve

Preparation

Preheat oven to 350˚F. In large skillet over medium heat, melt butter. Add onion and cook until golden, about 6 minutes. Carefully add brandy to skillet; simmer until liquid is reduced to 1 tablespoon. Transfer mixture to large bowl. Mix in garlic, salt, thyme, pepper and cloves. Add meats, egg and pistachios to mixture; mix well. Spoon pâté mixture into 8 x 4 -inch loaf pan; smooth top.

Place loaf pan in 13 x 9-inch baking dish. Add enough hot water to dish to come 1 1/2 inches up sides of loaf pan. Bake until meat thermometer inserted into center of pâté registers 180˚F, about 1 hour, 15 minutes.

Remove loaf pan from water. Pour off any liquid from pâté. Top with foil and chill overnight. Turn out onto platter to serve with gherkins. 

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