Pork and Pistachio Pate
- Yield 36 servings
- Prep 15 mins
- Cook 100 mins
Ground pork is layered with whole pistachios and baked for a savory party spread.
- 3 pounds ground pork
- 1/4 cup green onion, sliced
- 1/3 cup butter
- 2 -- eggs, beaten
- 2/3 cup dry white wine
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil, crushed
- 1/4 teaspoon dried thyme, crushed
- 1/4 cup whole pistachio nuts
- 3 -- bay leaves
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 2 tablespoons pistachio nuts, chopped
- -- Party rye bread
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.