France

📝Useful tips

Sergei Martynov

The two-method forcemeat — ground meat plus blended liver — gives both texture and silkiness. The fried test piece is essential; under-seasoned pâté always disappoints. Season assertively — it tastes milder cold.

💡

Line the pastry with thin bacon for moisture and a smoky note. Pour chicken stock through the chimney holes after baking to fill gaps.

Meat Dishes

Homemade Strasbourg-style Pâté en Croûte

Name: Homemade Strasbourg-style Pâté en Croûte
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Yield: 8 servings
Cuisine: French
Ingredients: 400 g chicken livers, trimmed and cleaned; 300 g chicken breast, roughly chopped; 300 g pork neck or fatty shoulder, roughly chopped; 150 ml heavy cream, 30% fat; 2 eggs; 1 white onion, finely diced; 2 cloves garlic, minced; 2 tbsp cognac or brandy; 1 tsp truffle oil (optional); 0.5 tsp ground nutmeg; 0.5 tsp dried thyme; 1.5 tsp fine salt; 0.5 tsp black pepper, freshly ground; 3 tbsp fine breadcrumbs (if needed to bind); 400 g all-butter puff pastry, thawed; 1 egg, beaten (for egg wash)

By Sergei Martynov

A home kitchen adaptation of the classic Strasbourg pâté — no foie gras, but the same principle: spiced, cognac-scented forcemeat baked inside a golden pastry crust and sliced cold.

⏱️

120

Minutes

👥

Servings

🔥

365

kcal

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Ingredients Instructions Comments Related Recipes

Key Ingredients

chicken livers chicken breast pork neck or fatty shoulder all-butter puff pastry

What you'll need

Ingredients

chicken livers, trimmed and cleaned
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400 g
chicken breast, roughly chopped
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300 g
pork neck or fatty shoulder, roughly chopped
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300 g
heavy cream, 30% fat
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150 ml
eggs
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2
white onion, finely diced
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1
garlic, minced
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2 cloves
cognac or brandy
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2 tbsp
truffle oil (optional)
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1 tsp
ground nutmeg
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0.5 tsp
dried thyme
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0.5 tsp
fine salt
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1.5 tsp
black pepper, freshly ground
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0.5 tsp
fine breadcrumbs (if needed to bind)
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3 tbsp
all-butter puff pastry, thawed
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400 g
egg, beaten (for egg wash)
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1

How to make it

Instructions

1
Cook the aromatics. Heat oil, cook onion 8–10 min until golden, add garlic 1 min. Cool completely.
2
Build the forcemeat. Grind chicken and pork (medium die). Blend livers smooth. Combine, add cream, eggs, cooled onion, cognac, spices. Fry a test spoonful. Add breadcrumbs if too loose.
3
Line a 25×10 cm loaf tin with 2/3 of pastry (3–4 mm thick), 2 cm overhang. Chill 15 min.
4
Fill firmly, smooth top. Cover with remaining pastry, seal edges. Egg wash. Make 2 steam holes, insert foil chimneys.
5
Bake at 180°C for 60–70 min until deep golden. Internal temp must reach 72°C.
6
Cool 30 min in tin, then chill minimum 6 hours (overnight better). Slice cold.