Traditional French Coarse Country Pâté

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 05/6/21
Traditional French Coarse Country Pâté

 

Richard Villalon/Getty Images
Prep: 20 mins
Cook: 2 hrs 15 mins
Total: 2 hrs 35 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
885 Calories
52g Fat
45g Carbs
55g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 885
% Daily Value*
Total Fat 52g 66%
Saturated Fat 21g 105%
Cholesterol 227mg 76%
Sodium 1559mg 68%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 55g
Vitamin C 3mg 16%
Calcium 94mg 7%
Iron 6mg 31%
Potassium 786mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Coarse country pâté is one of those things which works its magic in the kitchen. It is so perfect for filling in gaps when a full meal is not required; the food needs to be somewhere other than the dining room table (perhaps a lunch box or picnic basket) or when the "what can I make as a starter" question haunts you. 

This simple yet delicious traditional French pâté is one such beast, and yet it is so easy to make; every time you take it from the fridge, you will be so glad you made it. All it needs alongside it is some crusty bread and maybe a few pickled onions or a little piccalilli. 

This recipe comes from Chef Lionel Strub, the Chef Patron of The Clarendon at Hebden in the Yorkshire Dales. Though Lionel hails originally from Alsace in France, he has lived in Yorkshire for over 25 years. Lionel is also Chef Tutor at Cooks the Carlton School of Food.

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Ingredients

  • 100 grams (7 tablespoons) unsalted butter

  • 100 grams (1 cup) minced onion

  • 1 kilogram (2 pounds) ground pork

  • 20 to 24 slices streaky bacon, 10 slices finely chopped

  • 3 cloves garlic, crushed

  • 1 teaspoon salt

  • 1/2 teaspoon dried thyme

  • 1 teaspoon ground allspice

  • 3 tablespoons cognac

  • 1 teaspoon freshly ground black pepper

  • 2 large eggs, lightly beaten

  • 1 medium gammon steak

  • Flaky sea salt, for serving

  • Cornichons, for serving

  • 1 teaspoon Dijon mustard, for serving

  • 1 crusty baguette, for serving

Steps to Make It

  1. Gather the ingredients.

  2. Position a rack in the center of the oven and heat to 350 F. Melt the butter in a heavy medium pan on a medium heat. Add the onion and sauté until soft and translucent but not brown, about 8 minutes, watch carefully to make sure this does not burn. 

  3. Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix until well blended.

  4. Add sautéed onion, garlic, salt, thyme, allspice, cognac, and pepper to bowl with pork mixture and stir until incorporated. Add eggs. Stir until well blended.

  5. Line a 9 x 5 x 3-inch metal loaf pan with the remaining whole bacon slices, arranging them side-by-side in a single layer across the width of the pan, covering the sides and the bottom of the pan, allowing the ends to drape over the sides. Arrange more slices on each short side of the pan so that all sides and the bottom of the pan are completely covered.

  6. Using hands, lightly and evenly press half of the meat mixture (about 3 1/4 cups) onto the bottom of pan.

  7. Cut the gammon ham into strips and arrange in a single layer over the meat mixture.

  8. Top with remaining meat mixture.

  9. Fold bacon slices over, covering pâté.

  10. Cover pan tightly with foil. Place the loaf pan into a large baking pan. Pour boiling water into baking pan to come halfway up sides of the loaf pan.

  11. Bake the pâté until a thermometer inserted through foil into the center registers 155 F, about 2 hours 15 minutes.

  12. Remove loaf pan from baking pan and transfer to a rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight.

  13. Turn the pan over to release the pâté. Slice thinly and serve with flaky sea salt, cornichons, and mustard, and a crusty baguette. Enjoy.

Tip

  • This dish can be made four days ahead.

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