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Truffle & Garlic Chestnut Pate: Perfect Plant-Based Starter

Truffle & Garlic Chestnut Pate: Perfect Plant-Based Starter

Looking for an impressive vegan starter or snack for the holiday season? This creamy and flavourful Chestnut Pâté with Truffle and Black Garlic is sure to impress your guests! It's easy to make, with simple ingredients like red onions, thyme, chestnut puree, and truffle oil. Plus, it's served with a delicious homemade chutney made from caramelized red onions, sugar, and balsamic vinegar. You can serve it as individual portions in ramekins, or as canapés on small rounds of toast, crackers, or melba toast. Check out the step-by-step instructions and tips for making the perfect chestnut pâté, and enjoy a crowd-pleasing plant-based dish that's perfect for any occasion!
  •  3 red onions
  •  Fresh thyme, leaves picked
  •  50g sugar
  •  50ml balsamic vinegar
  •  25g vegan butter
  •  1 large banana shallot, finely died
  •  1 large garlic clove, crushed
  •  1 pouch of Merchant Gourmet Chestnut Puree
  •  A dash of truffle oil
  •  1 tsp red wine vinegar
  •  100ml red wine
  •  50ml port
  •  50ml brandy
  •  3 black garlic cloves
  •  Sourdough toast/melba toast/crackers to serve


  1. To make homemade chutney, finely slice 3 red onions and cook in a pan with a splash of oil until soft and caramelised.
  2. Add the sugar and balsamic vinegar and then reduce until sticky - put straight into a sterilised jar and seal - alternatively use a pre-made jar.
  3. Fry the finely diced shallot and garlic with picked thyme and a pinch of salt in the vegan butter until softened but not coloured.
  4. Add the vinegar, red wine, port, brandy and black garlic cloves then reduce by half. Blend well with chestnut puree and a touch of truffle oil until smooth, season to taste. Add a splash of non-dairy milk if too thick but do not loosen too far.
  5. If using for canapés, place in Tupperware and cover with greaseproof paper on the surface and chill. Alternatively, for individual portions, split between ramekins and put a piece of greaseproof paper over the surface and chill.
  6. Serve the individual ramekins with grilled sourdough and chutney.
  7. For canapés, spread the pate onto small rounds of toasted bread, melba toast or crackers and top with chutney and a couple of fresh picked thyme leaves.
  8. You can also make this with whole chestnuts but will need more liquid to blend together.


Serves: 20 AS A CANAPE