French Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pâté en Croûte
Seasoned pork and game forcemeat encased in golden, buttery pastry — a French charcuterie showpiece served at room temperature.
Contains common allergens
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Instructions
8 steps- 1
Combine the ground pork, liver, game meat, fatback, shallots, garlic, brandy, quatre epices, and salt in a large bowl and mix thoroughly; cover and marinate in the refrigerator for at least 2 hours, or overnight.
- 2
Stir the eggs into the chilled forcemeat mixture until evenly combined.
- 3
Roll out the pastry and line a loaf-shaped pate mold or terrine, leaving enough overhang to fold over the top, reserving some dough for the lid and decoration.
- 4
Pack the forcemeat firmly into the lined mold, pressing out air pockets, and fold the pastry over to encase it, sealing the seams and cutting a small steam vent in the top.
- 5
Decorate with pastry cutouts if desired, brush all over with egg wash, and bake at 350F until an instant-read thermometer inserted into the center reads 155F, about 1 1/2 hours.
- 6
Let the pate cool completely at room temperature, then refrigerate at least 4 hours, preferably overnight, to firm up.
- 7
If desired, warm a well-seasoned gelatin-set stock and pour through the steam vent to fill any gaps once the pate has cooled.
- 8
Slice thickly and serve cold or at room temperature with cornichons and mustard.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1100
Calories
34 g
Protein
111 g
Carbs
58 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pate en croute — meat or forcemeat encased in an ornate pastry shell — is one of the great showpiece preparations of French charcuterie, with documented recipes reaching back to medieval banquets where elaborately decorated pastry encasements announced the wealth and skill of a household. The tradition reached its architectural peak in 19th-century Parisian restaurants where the pastry shells were sculpted into elaborate shapes; today it survives as a competitive charcuterie discipline with its own world championship held annually in Lyon. A properly made pate en croute is distinguished by the clear gelee that fills the gap between forcemeat and pastry after the pate cools, a detail that signals technical care.
Listahan note
This version focuses on a straightforward hot-water pastry and a coarsely textured pork and chicken forcemeat so the result is achievable without specialized molds or professional training.
Technique cues
- Make the hot-water crust while the water and fat are still hot; the warmth keeps the dough pliable enough to press into the mold without cracking, but let it cool just enough to handle safely.
- Layer the forcemeat and any garnish items in distinct strata — whole pieces of pistachios or cornichons embedded in the filling create a mosaic visible when the pate is sliced.
- Pour the gelee through the hole in the pastry lid using a funnel as soon as the pate comes from the oven while the interior is still hot enough to flow; the gelee sets as the pate cools and seals the interior against drying out.
Kitchen flow
- Parallel prep
- Mix and season the forcemeat at least a day ahead so the flavors meld; make the pastry on baking day while the filling is cold and firm.
- Make-ahead
- Pate en croute must be made ahead — it needs at least 8 hours of refrigeration after baking for the gelee to set and the flavors to develop.
- Leftover move
- Slice and serve cold or at room temperature over several days; the flavor continues to improve for up to 3 days after baking.
- Cleanup rhythm
- Grease the mold well before lining with pastry and it will release cleanly; soak the mold immediately after unmolding while residual fats are still liquid.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
ground pork shoulder
forcemeat base
Purpose: Pork shoulder has the right ratio of fat to lean to produce a forcemeat that is moist and sliceable rather than crumbly.
Handling: Keep very cold — even partially frozen — when grinding or mixing so the fat does not smear and lose its emulsifying capacity.
Adaptation: A blend of ground pork and ground veal gives a lighter, more delicate texture.
chicken livers
richness and binding
Purpose: A small proportion of chicken liver adds earthy depth and helps bind the forcemeat so it slices cleanly.
Handling: Trim away any green bile ducts and sinew before chopping finely or blending into the meat.
Adaptation: Omit for a milder pate; replace with an equal weight of ground pork.
brandy or Armagnac
flavor and preservation
Purpose: Spirits add depth and also help preserve the forcemeat; they are a traditional component of French charcuterie.
Handling: Add to the forcemeat mixture and mix thoroughly so the alcohol is distributed evenly.
Adaptation: Port wine gives a sweeter, slightly fruitier note.
lard or butter
fat for hot-water pastry
Purpose: Hot-water pastry made with lard or butter is sturdy enough to contain a heavy forcemeat filling during baking without becoming soggy.
Handling: Melt with the water before adding the flour; the hot fat coats the starch granules and produces a pliable but firm dough.
Adaptation: Butter alone produces a flakier, more delicate pastry that is slightly harder to mold.
Technique notes
- Fry a small patty of the raw seasoned forcemeat before assembling the pate and taste it; adjust salt, spice, and spirits in the remaining mixture before committing it to the pastry.
- To check for doneness without cutting the pate open, use an instant-read thermometer through the steam vent hole in the pastry lid — the center should register 155 F.
- The gelee is made from stock reduced with a little unflavored gelatin; ensure your stock is cold and clear before reducing or the gelee will be cloudy and greasy.
Ingredient swaps
- Gluten-free direction
- Use a GF 1:1 pastry flour for the hot-water crust; it will be more fragile but workable if the dough is kept cold.
- Alcohol-free direction
- Replace brandy with a reduced apple cider or pomegranate juice for a fruity aromatic note without spirits.
- Weeknight shortcut
- Wrap the same forcemeat mixture in plastic cling film and poach in simmering water for a terrine-style result without the pastry work.
Serve alongside
- Cornichons and whole-grain mustard
- Lightly dressed frisee salad with lardons
- Sliced baguette or levain toast
- White Alsatian Riesling or Gewurztraminer
- Light-bodied Beaujolais served slightly chilled
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keeps refrigerated in its pastry for up to 5 days; wrap the cut face tightly in plastic to prevent the gelee from drying.
- Do not freeze once the gelee has set — the texture of both the pastry and the gelee degrades on thawing.
Equipment
- Rectangular hinged pate mold or loaf pan for shaping
- Meat grinder or food processor for the forcemeat
- Instant-read thermometer for checking internal temperature
- Small funnel for pouring the gelee through the pastry vent
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