PORK AND PISTACHIO PATE

Pork and Pistachio Pate image

Provided by Mercy

Time 1h50m

Yield 36 serving(s)

Number Of Ingredients 15

3 lbs ground pork
1/4 cup sliced green onion
1/3 cup butter
2 large beaten eggs
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 nut
3 bay leaves
1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons chopped pistachio nuts
miniature party rye rounds

Steps:

Heat oven to 350°F.
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 9x5x3-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 13x9x2-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.