- Cook Time
- Prep Time
- Serves 8Servings
- 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
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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