Chestnut pâté is an unusual type of pâté that can be presented as a starter for a meal, very attractive and rich. In this recipe you will see how in just 30 minutes you can make a wonderful chestnut pâté ideal for making canapés, tapas or any starter you like.
Are you wondering how to make chestnut pate? Keep reading! I have presented it on toasted bread with some cooked chestnuts on top. And if you have a Thermo mix you can make the chestnut pâté with this machine.
Ingredients to make Chestnut Pate:
• 80 g of chestnuts, cooked and peeled
• 150 g of mushrooms
• 120 g of tofu
• 1 tablespoon apple cider vinegar
• 4 tablespoons of water to cook the chestnuts
• Salt and pepper to taste
• 2 cloves of garlic
How to make Chestnut Pate:
Begin the chestnut pâté recipe by bringing water to a boil with a little salt in a saucepan. When it starts to boil, add the chestnuts and leave in the pressure cooker for 1 hour, about 15 minutes. After the time, peel the chestnuts and strain the remaining water and reserve it and prepare the ingredients.
Slice the mushrooms and cut the tofu into squares. Peel the garlic and slice it as well. Add a little olive oil in a pan and also add the garlic over medium heat so that it does not burn. When it starts to become transparent, pour the mushrooms.
When the mushroom begins to shrink, add the tofu and add a little salt and pepper, leave to poach for about 8 minutes, stirring from time to time. Cooking is over medium heat. The easy chestnut pate recipe is almost here! Once cooked, add everything to a glass blender and pour a tablespoon of apple cider vinegar, a splash of olive oil and 4-5 tablespoons of the reserved chestnut cooking water. Blend everything into a fine, creamy paste that has a spreadable texture. If it’s too thick, add more water. Place the chestnut pâté in a container and leave it in the refrigerator for a few hours to cool down. Let’s eat!
