Pecan pâté

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Pecan pâté

Category Starter
Serves 6
Preparation 10 mins + soaking
Cooking 25 mins

Rating: Rated 0 / 5 (0 ratings)

This is a very simple pâté – it can also be spread very thinly on toast and eaten with cranberry relish. This quantity is ample to stuff the pears with a bit left over.


  • 200g pecans
  • 1 tbsp chopped parsley
  • lemon
  • 1 bulb garlic
  • celery salt


Stage 1

Put the pecans in a heatproof bowl and pour boiling water over them. Leave to stand for at least 1 hour.

Stage 2

Wrap the garlic in foil or baking parchment and put in a moderate oven (around 180C/fan 160C/gas 4) until soft – this will take about 25 minutes.

Stage 3

Drain the pecans and process with 4 or 5 of the peeled garlic cloves. Store the rest well wrapped in the fridge.

Stage 4

Add the parsley, and season to taste with the celery salt and just a squeeze of lemon. Roll into small balls and chill well.
COOK'S TIP You can make the pâté in advance and keep it in the fridge for 4 days. Cook the garlic when you have the oven on for something else. Use the rest of the garlic cloves in the raised pie, or use them to make a lovely creamy dressing blended with oil and a little lemon.


Pecan pâté


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Sarah Beattie

Nutritional info

Nutritional values are per serving.

  • Calories: 243g
  • Fat: 23.5g
  • Saturated fat: 2g
  • Protein: 3.5g
  • Carbohydrates: 3.5g
  • Sugars: 2g
  • Fibre: 2.5g
  • Salt: 0.5g

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