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Le Chaudron recipe

Pâté en croûte

French pâté in pastry crust

⏱ 180 minServes 10Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients10 servings

  • 500 g (18 oz)shortcrust pastry
  • 400 g (14 oz)pork shoulder
  • 300 g (11 oz)veal
  • 200 g (7 oz)pork jowl
  • 150 g (5 oz)chicken livers
  • 100 g (3½ oz)unsalted pistachios
  • 100 ml (½ cup)Cognac
  • 100 ml (½ cup)port
  • 3whole eggs
  • 2gray shallots
  • 4 clovesgarlic
  • 1 tbspfour-spice blend (quatre-épices)
  • 1 tbsppink peppercorns
  • 3 tbspfine salt
  • 1 tbspfreshly ground pepper
  • 1egg yolkfor glazing
  • 10 ggelatin sheets
  • 300 ml (1¼ cups)concentrated chicken stock
  • 500 g (18 oz) shortcrust pastry
  • 400 g (14 oz) pork shoulder
  • 300 g (11 oz) veal
  • 200 g (7 oz) pork jowl
  • 150 g (5 oz) chicken livers
  • 100 g (3½ oz) unsalted pistachios
  • 100 ml (½ cup) Cognac
  • 100 ml (½ cup) port
  • 3 whole eggs
  • 2 gray shallots
  • 4 cloves garlic
  • 1 tbsp four-spice blend (quatre-épices)
  • 1 tbsp pink peppercorns
  • 3 tbsp fine salt
  • 1 tbsp freshly ground pepper
  • 1 egg yolk for glazing
  • 10 g gelatin sheets
  • 300 ml (1¼ cups) concentrated chicken stock
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 pâté en croûte mold (30x10 cm / 12x4 in)1 meat grinder1 large mixing bowl1 rolling pin1 oven1 meat thermometer1 pastry brushChef’s knifePlastic wrap

03 — Method

  1. Make the filling 24 hours ahead: grind the 400 g (14 oz) pork shoulder, 300 g (10½ oz) veal, 200 g (7 oz) pork jowl and 150 g (5 oz) chicken livers through the medium plate of a meat grinder. Making it ahead is ESSENTIAL.
  2. Peel and chop VERY finely the 2 shallots and the 4 garlic cloves (germ removed). In the large bowl, mix the ground meats with the shallots, garlic, pistachios, cognac, port, quatre-épices, pink peppercorns, salt and pepper.
  3. Mix VIGOROUSLY by hand for 5 minutes to bind the filling. Cover and refrigerate 24 HOURS so the flavors develop.
  4. The next day, preheat the oven to 200°C (400°F) convection. Roll the pastry into a 5 mm (¼ in) thick rectangle. Line the pâté mold (30x10 cm / 12x4 in), pressing well up the sides and leaving an overhang for sealing.
  5. Beat the 3 eggs and mix them into the rested filling until well bound. Pack the filling into the lined mold, mounding it into a dome. Press firmly to avoid air pockets.
  6. Cover the filling with a rectangle of pastry. Pinch the edges to seal. Cut 3 steam vents in the top. Brush the whole surface with egg yolk.
  7. Bake 20 minutes at 200°C (400°F) to brown the pastry. Lower to 160°C (320°F) and bake 1 hour 15 more until the center reaches 70°C (160°F) on a meat thermometer. Unmold and cool 2 hours on a rack at room temperature.
  8. Make the aspic: soften the 10 g gelatin sheets in cold water. Heat the 300 ml (1¼ cups) concentrated chicken stock and dissolve the squeezed gelatin in it. CAREFULLY pour the lukewarm aspic into the pâté through the vents. Refrigerate 24 hours before serving.

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