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Wensleydale and Apple Pate

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A lovely starter to serve with toasted bread and some salad leaves

A lovely starter to serve with toasted bread and some salad leaves

Ingredients

Serves: 4

Metric Cups
  • 50 grams butter
  • 1 large apple (peeled, cored and diced)
  • 125 grams wensleydale cheese (grated)
  • 75 grams cream cheese
  • 57 grams walnuts
  • mixed salad leaves (mixed continental variety, to serve)
  • walnut oil (to serve)
  • 2 ounces butter
  • 1 large apple (peeled, cored and diced)
  • 4 ounces wensleydale cheese (grated)
  • 3 ounces cream cheese
  • 2 ounces walnuts
  • mixed salad leaves (mixed continental variety, to serve)
  • walnut oil (to serve)

Method

Wensleydale and Apple Pate is a community recipe submitted by janjam and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Melt the butter in a pan, add the apple and sautégently until soft.
  • Meanwhile, in a bowl, beat together the two cheeses.
  • Once the apples are very soft, add them to the cheese mixture, and mix well.
  • Cover the bowl with clingfilm and chill for one hour, until firm enough to handle.
  • Place the cheese mix sausage shaped on a piece of cling film and roll the cling film around the cheese.
  • Now roll until you have an even sausage shape.
  • Roll the crushed walnuts into the sausage shape and leave to chill before slicing into discs or you can use a mini muffin tin to get individual shapes of pate eg..
  • Line mini muffin tin with cling film and place spoonfuls of mix into each hole and return to the fridge to chill.
  • To serve - arrange the salad leaves on individual plates, place pate, on top of the salad leaves with a drizzle of walnut oil and serve with warm toast.
  • Melt the butter in a pan, add the apple and sautégently until soft.
  • Meanwhile, in a bowl, beat together the two cheeses.
  • Once the apples are very soft, add them to the cheese mixture, and mix well.
  • Cover the bowl with clingfilm and chill for one hour, until firm enough to handle.
  • Place the cheese mix sausage shaped on a piece of cling film and roll the cling film around the cheese.
  • Now roll until you have an even sausage shape.
  • Roll the crushed walnuts into the sausage shape and leave to chill before slicing into discs or you can use a mini muffin tin to get individual shapes of pate eg..
  • Line mini muffin tin with cling film and place spoonfuls of mix into each hole and return to the fridge to chill.
  • To serve - arrange the salad leaves on individual plates, place pate, on top of the salad leaves with a drizzle of walnut oil and serve with warm toast.
  • Tell us what you think