Serve this country-style pate with apple or pear slices, toasted baguette rounds, and stone ground mustard.




  • Preheat oven to 350 degree F. Lightly spray a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.

  • Beat egg in a large mixing bowl. Add cranberries, shallot or onion, pistachio nuts, port wine or cranberry juice, cream, bread crumbs, sage, salt, pepper, and garlic; mix well. Add ground beef and pork. Mix well. Press mixture into prepared pan. Cover tightly with foil. Bakes 1-1/2 hours.

  • Remove pan from oven. Cool slightly. Uncover; carefully pour off drippings, leaving pate in pan. Cover pate loosely with foil. Place several heavy cans of food in another 9x5x3-inch loaf pan to serve as weights. Place pan on top of the covered pate. Chill overnight.

  • Remove weighted pan and foil. Loosen sides if necessary. Invert pate onto a serving platter or wrap in plastic wrap and chill for up to 2 days. Cut pate in half lengthwise and then into thin slices. Serve pate with stone ground mustard.

Nutrition Facts

97 calories; 5 g total fat; 2 g saturated fat; 31 mg cholesterol; 138 mg sodium. 6 g carbohydrates; 1 g fiber; 7 g protein; 21 RE vitamin a; 1 mg vitamin c; 10 mg calcium; 1 mg iron;

Reviews (1)

13 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3
Rating: Unrated
This was delicious and easy to make. I forgot to put the mustard out, but nobody complained. Already shared the recipe and am making it again for Christmas day.