Pate with Cranberries and Pistachios

Pate with Cranberries and Pistachios

This pate is quite impressive! The combination of poultry meat, bacon, liver, and vegetables smells beautiful and tastes phenomenal.


  • Black pepper – 1 pinch
  • Chicken breast fillets – 200 g
  • Ground nutmeg – 3 g
  • Egg – 2 pieces
  • Bay leaf – 2 pieces
  • Butter – 3 tablespoons
  • Parsley – 1 tablespoon
  • Pistachios – 110 g
  • Salt – 1 pinch
  • Chicken liver – 600 g
  • Soup vegetables – 1 piece
  • Allspice – 3 pieces
  • Dried cranberries – 40 g
  • Raw bacon – 250 g
  • Chicken thigh meat – 800 g
  • Kaiser roll – 1 piece
  • Garlic clove – 2 pieces


Wash the poultry meat, cover with about 1.5 liters of cold water, add bacon, soup vegetables, allspice, bay leaves, and salt. Bring to a boil and simmer over low heat for about 1 hour.

Remove the meat and vegetables from the broth and let cool. Wash the chicken liver, pat dry, and fry in 1 tablespoon of butter. Let it cool.

Grind the cooked poultry meat, bacon, vegetables from the broth, fried liver, soaked and squeezed kaiser roll twice. Add chopped garlic, season with salt, pepper, and ground nutmeg. Mix very thoroughly, adding egg yolks, pistachios, and cranberries, and finally, fold in the stiffly beaten egg whites.

Transfer the mixture to a loaf pan lined with parchment paper or greased with breadcrumbs and press down firmly. Place in an oven preheated to 190°C.

Bake for about 60 minutes. Cool in the loaf pan, then chill well in the refrigerator.

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