Anne Willan

Petits Pâtés Chauds

Hot Pork Pâtés in Pastry

Preparation info
  • Makes

    20

    small pâtés
    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Little hot pâtés are made throughout France. This recipe comes from Champagne. A variation in the ingredients of the meat filling gives a pâté characteristic of the Cévennes: ‘pâté de foie de volaille à la languedocienne’.

Ingredients

125 g bacon, diced

Method

If the bacon is very salty, blanch* it. Place the bacon, diced veal and ham in a shallow dish. Add the marinade ingredients, mix well and leave to marinate for 30-45 minutes. Make the pâté pastry dough as for pie pastry* and chill for 30 minutes or until firm.

For the meat mixture: work the lean and fat pork with the veal and chicken livers twice through the fine plate of a mincer/grind