Country-style pâté with pistachios

Country-style pâté with pistachios

Pâté de campagne à la pistache

Taste le Tour

From the Burgundy region by Stéphane Langlois

Burgundy is one of the great gastronomic regions of France with its superb wines and meat, and, of course, wonderful cuisine. Also popular is the charcuterie (smallgoods), such as this festive country-style paté which used to be made on the farm and served for special occasions.


Quantity Ingredient
750g lean pork leg meat, cubed
350g pork fat, cubed
550g chicken livers, cleaned and trimmed
a handful parsley leaves
1/2 brown onion, roughly chopped
40g salt
1 teaspoon ground white pepper
1 teaspoon mixed spices
1 tablespoon chopped garlic
2 teaspoons dried thyme
60ml cognac or brandy
2 tablespoons cornflour
2 medium eggs
120g shelled pistachios
few strips thinly cut pork fat, optional
10g gelatine
300ml warm water


  1. Preheat the oven to 90°C. Grease a 2-litre terrine dish.
  2. Mix together the pork, pork fat, chicken livers, parsley and onion. Put the mixture through a mincer then transfer to a bowl and stir in the salt, white pepper, mixed spices, garlic and dried thyme. Add the Cognac, cornflour, eggs and pistachio nuts and mix everything together thoroughly.
  3. Tip the paté mixture into the terrine dish and smooth the top. Decorate with a few strips of the thinly cut pork fat arranged in a criss-cross pattern.
  4. Place the terrine in a baking dish and pour in hot water to a depth of about 4–5 cm to create a bain-marie. Bake in the preheated oven for about 3 hours. When it is cooked, the temperature of the terrine will have reached 80°C at its centre.
  5. Remove the terrine from the oven and stand on a cool surface. Dissolve the gelatine in the warm water and pour over the terrine. Allow the terrine to cool, then refrigerate until ready to serve.
  6. Slice the terrine while still in the dish and serve with gherkins and French bread.
Taste le Tour
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