Pork, pistachio and mango pate

Porc, Pistachio and Mango Pâté

Makes: 4 x 200g small jars | Prep Time: 20 minutes | Cooking Time: 20 minutes + 2-4 hours chilling time


  • 225g (8 oz) pig's liver, washed, dried and cut into small pieces
  • 225g (8 oz) lean porc mince
  • 12g (1/2 oz) butter
  • 15ml (1 tbsp) olive oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, chopped
  • 4 fresh sage leaves, roughly chopped
  • 30ml (2 tbsp) sherry
  • seasoning
  • 30ml (2 tbsp) mango chutney
  • 45ml (3 tbsp) crème fraîche

For the topping:

  • 60ml (4 tbsp) mango chutney
  • 25g (1 oz) shelled pistachio nuts, roughly chopped


  1. Heat butter and oil in a pan. Add onion and garlic and lightly cook. Add the liver, porc mince and sage and cook until the meat has totally browned and cooked through, about 4-5 minutes. Add the sherry and allow to bubble to burn alcohol off.
  2. Season, add the mango chutney and allow mixture to cool.
  3. Add the crème fraiche and place in a food processor. Blend until smooth. Spoon pâté into small dishes or ramekins and smooth the top.
  4. Heat the mango chutney for about 1 minute in the microwave to warm and soften.
  5. Sprinkle the top of the pâté with the chopped nuts and then spoon over the mango chutney to create a thin layer.
  6. Cover and place in the fridge and chill for about 2-4 hours until pâté has set and is cooled through.
  7. Serve spooned onto toasted rye bread.