french country pate recipe

Written ByJenny Smyth Posted on
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The Best french country pate recipe

I’ve been making French Country Pate for years, and it’s still one of my family’s favorite recipes. The first time I tasted it, I knew it was a game-changer. It’s a classic dish that originated in the countryside of France, where it was traditionally made with pork and spices.

The rich flavors and textures are a perfect combination that will leave you wanting more. I love how easy it is to make, yet it’s impressive enough to serve at any occasion. My kids devour it, and I love how healthy it is, with all the good fats and proteins from the meat and spices.

It’s a staple in our household, and I’m sure it will be in yours too. There’s something special about slicing into a warm loaf of pate, feeling the tender meat and spices spread evenly throughout. It’s a sensory experience like no other.

Making pate from scratch is actually quite simple once you get the hang of it. You just need to mix together some ground pork, onions, garlic, and spices, then pour the mixture into a mold or loaf pan. Let it chill in the fridge until firm, then slice and serve.

That’s basically it! The key to making great pate is using high-quality ingredients and not overworking the mixture so that it stays light and fluffy. It’s a technique that takes practice, but trust me when I say it’s worth the effort.

French Country Pate

4.8 from 1022 votes

A rustic, coarse-textured pate made with pork, chicken liver, and aromatic herbs, wrapped in pastry. This classic French appetizer is perfect for serving with cornichons and crusty bread.

Prep Time45 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours 15 mins
Servings: 10Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pate

1 lb pork shoulder, cut into chunks
1/2 lb chicken livers, trimmed
1/2 lb pork fatback, diced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons brandy
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, lightly beaten
1/4 cup heavy cream

For the Pastry

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/4 cup cold water
1 egg yolk, for glaze

👨‍🍳Directions

1Preheat oven to 375°F.
2In a food processor, pulse the pork shoulder, chicken livers, and pork fatback until coarsely ground, about 10 pulses.
3Transfer to a large bowl.
4Add the onion, garlic, brandy, thyme, allspice, salt, pepper, egg, and heavy cream to the meat mixture.
5Mix thoroughly with your hands until all ingredients are well combined.
6Cover and refrigerate for 30 minutes to allow flavors to meld.
7For the pastry, combine flour and salt in a bowl.
8Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
9Add cold water and mix until dough forms a ball.
10Wrap in plastic and chill for 20 minutes.
11On a lightly floured surface, roll out two-thirds of the dough into a rectangle about 1/8 inch thick.
12Line a 9×5 inch loaf pan with the dough, pressing it into the corners and leaving an overhang.
13Fill with the pate mixture, pressing gently to eliminate air pockets.
14Roll out the remaining dough to form a top crust.
15Place it over the pate, trim excess, and crimp edges to seal.
16Cut a small steam vent in the center.
17Brush the top with beaten egg yolk for a golden finish.
18Bake for 1 hour 15 minutes, or until the internal temperature reaches 160°F and the pastry is deep golden brown.
19If the crust browns too quickly, tent loosely with foil after 45 minutes.
20Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
21Refrigerate the pate for at least 4 hours or overnight before slicing.
22Serve chilled or at room temperature with cornichons, mustard, and crusty bread.

🔧Equipment

Food processor
Large mixing bowl
Rolling pin
Pate mold or loaf pan
Baking sheet
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 180mg🧂Sodium: 450mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 18g

📝Notes

For a smoother texture, grind the meat mixture twice. The pate can be made up to 3 days in advance and keeps well refrigerated.

Watch Video Of How French Country Pate Works

This recipe is always a good idea for any occasion because it’s easy to make ahead of time and reheats beautifully for last-minute gatherings or unexpected guests.

For storage ideas, wrap any leftover slices tightly in plastic wrap or aluminum foil and store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

❓ Frequently Asked Questions About French Country Pate

Q1: What type of meat should I use for French Country Pate?

A1: Traditionally, pate is made with pork, but you can also use beef or a combination of meats for added flavor. Look for leaner cuts like pork shoulder or beef shank for better texture.

Q2: Can I make pate without onions?

A2: While onions add a depth of flavor to pate, you can omit them if you’re not a fan or if you’re cooking for someone who dislikes them. Simply reduce the amount of garlic or add another aromatic spice like thyme to compensate.

Q3: How do I prevent my pate from becoming too dry?

A3: To avoid dryness, make sure your pate has enough fat from the meat and spices. If you notice your pate is drying out during baking, try covering the top with foil to trap moisture.

Q4: Can I freeze pate for later use?

A4: Yes! Pate freezes beautifully. Simply wrap individual portions tightly in plastic wrap or aluminum foil and store in an airtight container for up to 3 months.

Q5: What’s the best way to serve French Country Pate?

A5: Slice your pate thinly on a cutting board using a long knife or serrated bread knife. Serve with crackers or toast points for a simple snack or as part of a charcuterie board.

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