Pork, pistachio and mango pâté

  • Prep time 20 mins
  • Cook time 20 mins
  • Serves 4


  • 225g pig’s liver, washed, dried and cut into small pieces
  • 225g lean pork mince
  • 12g butter
  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 garlic cloves, chopped
  • 4 fresh sage leaves, roughly chopped
  • 30ml (2 tbsp) sherry
  • seasoning
  • 2 tbsp mango chutney
  • 3 tbsp crème fraiche

For the topping:

  • 4 tbsp mango chutney
  • 25g shelled pistachio nuts, roughly chopped


Create a delightful pâté by blending cooked liver, pork mince, sage, and mango chutney. Chill, then serve on toasted rye bread. This recipe makes approximately 4 x 200g small jars.

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