Chicken Liver and Pistachio Pate

Chicken Liver and Pistachio Pate


18 people made this

About this recipe: I make this pate at my pub and for parties. I am asked for the recipe all the time.


Serves: 16 

  • 110g unsalted butter
  • 1/2 (40g) sachet dried onion soup mix
  • 60ml white wine
  • 450ml chicken livers, rinsed and trimmed
  • 60g shelled pistachio nuts
  • 225g cream cheese
  • 60ml water
  • onion powder to taste
  • garlic powder to taste

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. In a frying pan, melt butter over medium heat. Mix in soup mix and white wine. Arrange chicken livers in pan, and cook until browned and cooked though.
  2. Place shelled pistachio nuts in food processor and pulse to grind. Add cream cheese and water; process until smooth. Add chicken livers, and process until smooth. Season to taste with onion and garlic powder. Chill.


Find onion and garlic powder in specialty spice shops or some larger supermarkets. If you are unable to find them, feel free to omit and experiment with other seasonings if desired.

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