Beef – Nutmeg Pate

May 26, 2023May 26, 20230 1

Savory Beef and Nutmeg Pate Recipe for Meat Lovers

by The Chefin Appetizer

Prep

10 min

Cook

50 min

Ready In

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

415

Sugar

Fat

37g

Beef and Nutmeg Pate is a classic French recipe that has been enjoyed for centuries. This appetizer is made with ground beef, cream, and eggs, flavored with freshly grated nutmeg. The dish is usually served cold, making it a perfect addition to a charcuterie board or as a starter to a nice dinner. This recipe provides a unique and savory taste that will satisfy meat lovers and add a touch of sophistication to any gathering. It is easy to make and can be prepared ahead of time, making it ideal for entertaining.

Instructions

1.	Preheat your oven to 190°C / gas mark 5 and grease a loaf pan with butter.
2.	In a large bowl, mix together the mincemeat, cream, eggs, nutmeg, butter, and salt until everything is well combined.
3.	Spread the mixture into the loaf pan and level the top with a spoon.
4.	Put the loaf pan into a baking tray filled halfway with water.
5.	Bake for 45-50 minutes or until the meat is cooked through.
6.	Remove from the oven, let it cool down, and chill for at least 2 hours before serving.

PROS

This beef pate is a perfect appetizer for any dinner party and can be made ahead of time.

The nutmeg flavor adds a unique and savory taste to the mincemeat, making it a crowd-pleaser.

This recipe is easy to make and requires only a few ingredients.

CONS

This recipe uses mincemeat, which may not be suitable for vegetarians or people who restrict their meat intake.

The dish is high in calories and fat content, so it should be consumed in moderation.

HEALTH & BENEFITS

Although this recipe is not particularly healthy, it provides essential nutrients like protein and iron.
Nutmeg is believed to have anti-inflammatory and antibacterial properties, which may improve immunity and overall health.

	1 lb mincemeat ( hamburger )
	4 ounces whole cream
	3 eggs
	1/2 nutmeg , grated ( mold must have nutmeg flavour )
	1 tablespoon butter
	1/2 teaspoon salt