• 65514bf5ef2522052141688cbe1778dc

Pork Pate

Pork Pate

Prep
Cook
Serves 6people
Ingredients
3/4
lb lean bonless pork
1/2
lb fresh pork fatback
1
tspn pate salt
ground white pepper
1
tsp each chopped thyme and marjoram
2
cloves garlic, crushed
6
juniper berries, crushed
5
oz lean boneless pork loin, diced
1 1/2
oz shelled pistachios, halved
1
oz truffles, diced
butter for greasing mold
1 1/2
lb pie pastry
1
lb pieces lean boneless pork loin
1
light beaten egg for glazing
1 1/2
qt pate mold
sherry aspic for mold
Directions
1.
Cut the pork and pork fat into strips, place on a baking sheet and season with pate salt, pepper, herbs, garlic and juniper berries. Cover with plastic wrap and chill. Grind the meat twice through the finest blade of the grinder. Grind the fat once only. Over ice, mix fat thoroughly into the meat a little at a time and push through a strainer. Don’t forget to chill the forcemeat thoroughly after each stage.
2.
Mix the diced pork loin, pistachios and truffles into the forcemeat. Grease the mold and line it with pastry. Add about half the forcemeat to the mold, pressing it to the edges of the pastry. Add the piece of pork loin, cover with the remaining forcemeat and fold over the excess pastry. Cover with a pastry lid. Make one or two opening to allow the steam to escape, decorate the pate, brush with beaten egg and add foil funnels.
3.
Bake in oven preheated to 425 for the first 15 minutes then reduce heat to 350and bake further 35 minutes, or until cooked.

Recipes we also love...

Recipes We Also Love

Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In

From the Cookbook Create Blog

Give the Most Memorable Gift, Ever

Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.

Give the Gift