Pork and Pistachio Pate
- Yield: 36 servings
- Prep: 15 mins
- Cook: 100 mins
Ingredients
- 3pounds ground pork
- 1/4cup green onion, sliced
- 1/3cup butter
- 2-- eggs, beaten
- 2/3cup dry white wine
- 2tablespoons white vinegar
- 1/2teaspoon salt
- 1/2teaspoon dried basil, crushed
- 1/4teaspoon dried thyme, crushed
- 1/4cup whole pistachio nuts
- 3-- bay leaves
- 1/3cup sour cream
- 1/3cup mayonnaise
- 2tablespoons pistachio nuts, chopped
- -- Party rye bread
Instructions
-
Heat oven to 350F.
-
Cook onion in butter until tender but not browned.
-
In large mixing bowl combine eggs, wine, vinegar, salt, basil, thyme and onion mixture. Add ground pork; mix well.
-
Press half pork mixture into a 9 x 5 x 3-inch loaf pan; arrange whole pistachio nuts atop. Lightly press in remaining pork mixture. Top with the bay leaves; cover with foil and place in a 13 x9 x 2-inch baking pan.
-
Pour boiling water in pan around loaf to a depth of 1 inch. Bake for 1 1/2 hours. Remove from oven; drain off fat. Replace foil; chill overnight.
-
Remove bay leaves. Loosen loaf and turn out onto serving platter. Stir together sour cream and mayonnaise; spread atop pate. Sprinkle the chopped pistachio nuts around edges of loaf. Serve with party rye bread.
Nutritional Info *per serving
- Calories 150
- Glycemic Load 0
- Fat 9g
- Saturated Fat 3g
- Cholesterol 35mg
- Sodium 260mg
- Carbohydrate 9g
- Fiber 1g
- Protein 10g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 2%
- Calcium 4%
- Iron 10%