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Pate Chaud Recipe

Pate chaud is a traditional French pastry that is known for its flaky and buttery crust.

The filling is made with a savory combination of ground beef, mushrooms, garlic, and onions.

The flavors are rich and flavorful, making it a perfect accompaniment to any meal.

You can find pate chaud in cafes and restaurants across Europe.

It’s also a dish that you can easily recreate at home.

In this article we’ll discuss what ingredients you need to make pate chaud, how long it takes to prepare and cook it, how to serve pate chaud, what type of dough is used in pate chaud, what toppings can be added to pate chaud, whether or not pate chaud can be frozen, and the origin of the recipe.

What ingredients are needed to make pate chaud?

Pate chaud requires a flaky crust, the filling, and a savory topping.

Here is a list of ingredients that you will need to make pate chaud:

  • Pate chaud dough (also known as brioche dough)
  • Ground beef (200 grams)
  • Mushrooms (50 grams)
  • Onions (2) or garlic (1 or 2 cloves)
  • Tomatoes (optional)
  • Crushed red pepper flakes (optional)

While some recipes call for leftover chicken leftovers, you can also prepare ground beef ahead of time.

The beef needs to be seasoned with salt, pepper and paprika.

This homemade beef seasoning makes the meat flavorful and tender.

The toppings can be added to the pate chaud before baking in the oven.

The cheese topping of this pastry dish is called “mascarpone”.

It’s a thick cream cheese-like substance that has a white color.

Other than that, you can add grated cheese (mozzarella or Parmesan), crumbled bacon, chopped cooked onions, chopped herbs, mushrooms, and more.

Pate Chaud Recipe

How long does it take to prepare and cook pate chaud?

The time needed to prepare and cook pate chaud depends on the number of people you are preparing the dish for.

While it takes only 15 minutes to prepare, the cooking time can last up to 45 minutes, depending on the heat in your oven.

In some recipes, cooking time is even longer, and in others the entire dish is cooked in one go.

Is pate chaud difficult to make?

Pate chaud is a very simple recipe.

It takes only a few minutes to make by hand, and it’s just as easy to prepare in the oven.

Milling the breadcrumbs, sautéing the beef, and baking the dough are the only steps that require any time at all.

However, one of the reasons why pate chaud is so delicious is because of its rich and flavorful filling.

It’s not difficult to prepare a pate chaud that tastes great, but you can make a real hit if you use high quality ingredients.

Pate Chaud Recipe 1

What is the best way to serve pate chaud?

Pate chaud is usually served warm and while it can be eaten either hot or cold, the traditional way of serving pate chaud is to serve it hot.

Pate chaud is best served with bread or crackers.

You can also serve pate chaud as an appetizer with a cheese course or as a side dish.

What are some variations of the pate chaud recipe?

The traditional pate chaud recipe consists of two ingredients: beef and mushrooms.

All variations contain the same ingredients and are simply prepared in different ways.

Some variations also include onions or garlic.

What type of dough is used in pate chaud?

The pastry dough used in pate chaud is made with buttee,flour, and a pinch of salt.

It’s similar to dough you would use for croissant dough.

Pate chaud, as the name suggests, is a dish that uses pate, which is a typical French savory pastry, to make the topping for the dessert.

The filling for pate chaud is made with ground beef, mushrooms, and onions.

This is then topped with a buttery crust and baked.

What toppings can be added to pate chaud?

You can add a variety of toppings to pate chaud.

These include bacon, ham, chicken, red onions, and fresh herbs.

You can also add cheese to your pate chaud if you want the dish to be less savory.

Is there a secret ingredient in pate chaud recipes?

Many pate chaud recipes call for a secret ingredient that is rarely discussed.

The secret ingredient is a fungus called Trichoderma which can be found in certain types of mushrooms.

Trichoderma fungi are used to make homemade cheese.

They are also used to make alcoholic beverages such as vodka and shochu.

The fungus is known to help with fermentation, which is what gives these alcoholic beverages their distinctive flavor and aroma.

It’s rumored that the fungus was first used in pate chaud recipes.

The ingredient is added to the dough in order to give it a distinctive taste and scent.

It’s often said that the secret ingredient is only available from one specific bakery in Paris.

Pate Chaud Recipe 2

Can pate chaud be frozen for later use?

So, it seems like pate chaud can be frozen, but what about its crust? Is it safe to freeze pate chaud for later use?

Pate chaud is made using a puff pastry dough.

This type of dough is very delicate and must be handled with care.

If you allow the dough to become too cold and brittle, it will crack on the top of your pate chaud and may even tear when you remove it from the oven.

For this reason, it’s best to only cook pate chaud for a short time when freezing it.

Generally, you should try to freeze pate chaud within two hours of baking.

Although it may be prudent to freeze pate chaud, let’s not forget that this dish is made with beef.

Beef can be quite dangerous when frozen, as it has a tendency to attract bacteria if it becomes freezer-burnt.

What is the origin of the pate chaud recipe?

Many people believe that pate chaud is actually a recipe from the region of Normandy in Northern France.

This is incorrect, however, as pate chaud has been made in France for many centuries.

It is also unknown where the name “pate chaud” originated.

Pate chaud was probably named after the dish’s resemblance to its namesake, pate fumee (or “smoke soup”).

The term “pâté” derives from the Old French word “pat” which means “to cook”.

Thus, the word “pâté” was used to describe any cooked meat or fish.

The word “chaud” is derived from the French word “chaud”, which means warm.

Together, the term “pate chaud” means to describe a dish that is cooked by baking in an oven.

Pate Chaud Recipe

Pate chaud Recipe

Pate chaud is a traditional French pastry that is known for its flaky and buttery crust .
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Appetizer
Cuisine: Asian
Keyword: Pate chaud Recipe
Servings: 2
Calories: 321kcal


  • 1 Oven


  • 4 sheets puff pastry 2 packages
  • 2 tbsp homemade pâté
  • 5 oz ground pork
  • ⅓ minced onion
  • 2 minced shallots
  • ½ tbsp cornstarch
  • 1 beaten egg
  • fish sauce
  • salt and freshly ground black pepper
  • 1 egg yolk mixed with 1 tbsp water


  • Set the oven to 375 degrees Fahrenheit. 2 baking sheets should be prepared by being lined with parchment paper.
    Put the parchment paper aside after greasing it.
  • A big bowl should be filled with the ground pork, wood ear mushrooms, fish sauce, onion, white pepper, salt, and garlic powder. Mix everything together thoroughly until combined.
  • Cook a tiny portion of the beef mixture in a pan. Make sure the meat is well seasoned by giving it a taste.
  • When you are happy with the flavor of the meat, put the meat pies together. Cut the puff pastry dough into circles using a 3 inch biscuit cutter. From two puff pastry sheets, you will obtain roughly 12 cuts. More pieces can be cut from the leftover dough after rolling it out. 48 pieces should be obtained in total, yielding 24 finished pastries.
  • On the half of the puff pastry cutouts, place 1 spoonful of the meat mixture.
  • The two egg yolks are whisked in a small bowl. Egg wash should be applied on the meat's perimeter. In the oven, this will make it easier for the two puff pastry cutouts to cling together.
  • Over the ones with the filling, arrange the second half of the pastry cutouts. To firmly seal the pastry, press down on the dough surrounding the meat filling. The pastry's top has been egg washed.
  • To allow steam to escape during baking, score the pastry. Put two baking sheets with pastries on them.
  • Cook in the oven for 20 to 25 minutes, or until the outside is golden brown and the interior is thoroughly done.
    Before serving, allow to cool for a while.


Calories: 321kcal | Carbohydrates: 22g | Protein: 78g | Fat: 32g | Saturated Fat: 2g | Trans Fat: 22g | Cholesterol: 188mg | Fiber: 12g | Sugar: 189g | Calcium: 1113mg
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