Veal and Pork Country Pâté

4.77 from 21 votes

A savory country pate with beautiful pops of pistachios and sweet dried plums. Great for the holidays, special parties and gifting.

Course Appetizer

Cuisine French

Keyword ground pork, ground veal, pate, pistachios, prunes

Dietary Restrictions Gluten-Free

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 307kcal

Preheat the oven to 350°. Line a 2 quart pate mold or a 9" x 5" x 3" loaf pan with bacon, letting the ends hang over the sides of the pan. Set aside.
In a small bowl, combine the prunes and cognac. Soak for 10-20 minutes.
In a large bowl, combine the veal pork eggs, thyme, rosemary, salt, white pepper, garlic and scallions. Use your clean hands to combine the ingredients evenly.
Add the prunes and cognac to the pork mixture and mix with your hands to combine.
Fold in the pistachios until evenly distributed in the pate mixture.
Transfer the pate mixture to the prepared pan and smooth the top evenly. If there are strips of bacon still hanging over the pan, fold them over the pate.
Place the pate mold into a 13 x 9" pan and place it in the oven. Add 1" of warm water to the pan. Bake for 1 1/2 hours.
Remove the pate from the water bath and let cool to room temperature. Unmold the pate and wrap in plastic wrap. Refrigerate overnight.
Place on a platter to serve, or for smaller groups slice one inch pieces of pate and serve with crackers, toasted baguette or crostini.