Pâté en Croûte
Golden, flaky puff pastry wrapped around a rich, herb-infused chicken and bacon pâté with a tender centre and crunchy pistachios. Each slice reveals beautiful layers and bold flavour, finished with a silky red wine sauce. It’s a true showstopper – the kind of dish that turns a dinner into an occasion.
- 4 chicken breasts
- 1 lb bacon
- ½ L duck fat
- 1 rosemary sprig
- 10 sage leaves
- 1 tablespoon fresh thyme
- 15 garlic cloves
- 2 shallots
- 3 tablespoons pistachios
- 1 small piece tenderloin or striploin (cut into a cube, about 1½–2 inches)
- Prosciutto (enough to wrap the pâté)
- 1 sheet puff pastry (store-bought is perfect)
- 1 egg (for egg wash)
- Salt & pepper
- 1 L beef stock
- ½ L red wine
- 1 shallot
- 5 garlic cloves
- 2 sage leaves
- 1 tablespoon fresh thyme
- 3 teaspoons canola oil
- ½ cup cold butter
- Salt & pepper
- Step 1
Cook the Bacon. Preheat oven to 400°F. Lay bacon on a tray and bake for about 10 minutes until crisp. Set aside and keep the rendered fat.
- Step 2
Sous Vide the Chicken (or Slow Cook Alternative). Set sous vide to 145°F. Add chicken, bacon, bacon fat, duck fat, herbs, garlic, and shallots to a heavy zip-top bag. Cook for 2 hours (ensure chicken reaches 165°F internally). No Sous Vide? You can gently cook everything covered in a Dutch oven at 325°F for about 45-60 minutes until fully cooked.
- Step 3
Make The Sauce. Heat oil in a saucepan.
Add shallot, garlic, sage, thyme — sauté until golden.
Add red wine and simmer until reduced by half. Add beef stock and simmer until thick enough to coat the back of a spoon. Remove from heat and whisk in cold butter gradually for shine. Season with salt and pepper. Set aside. - Step 4
Blend the Pâté. Cool the cooked chicken mixture (ice bath if using sous vide). Remove herb stems. Add chicken, bacon, garlic and shallots to a food processor. Blend until smooth. If too thick, add a little of the duck fat from cooking. Stir in pistachios.
- Step 5
Shape & Freeze. Fill a mold halfway with pâté. Season your steak cube and place it in the center. Cover fully with more pâté. Freeze completely (this helps it hold shape when wrapping).
- Step 6
Wrap. Remove frozen pâté from mold. Wrap completely in prosciutto. Wrap again in puff pastry (seal well, no air pockets). Brush inside seams with egg wash. Chill 30 minutes.
- Step 7
Decorate & Bake. Preheat oven to 425°F. Score the top lightly with a knife (don’t cut through). Make a small hole (chimney) on top to release steam. Brush entire pastry with egg wash. Bake about 10-15 minutes, or until golden brown.
- Step 8
Rest & Serve. Let rest 10 minutes before slicing. Serve warm with Bordelaise sauce spooned over the top.
∙ Serve sliced thick with a lightly dressed arugula salad.
∙ Add pickled onions or cornichons for brightness.
∙ Slice thin and serve cold the next day on a charcuterie board.
∙ Pair with mashed potatoes or roasted root vegetables for a full dinner.
∙ Beautiful with a bold Bordeaux or Cabernet Sauvignon.
