Christmas Stuffing Pâté Chaud


We’re finally nearing the finish line of this tempestuously wild year that upended the lives of everyone the world over. The holidays were much quieter and I couldn’t fly home to California to celebrate the end of year festivities with my family and friends. Nonetheless, I got into the holiday spirit and have been looking forward to Christmas all month. I got myself a cute little tree that’s only half my size, as I couldn’t lug anything bigger up the six flights of stairs to my apartment. I decked the tree and my apartment out in Christmas decorations to add festive and cozy touches to my place. Once Christmas arrived, I marked the occasion by cooking up a feast for myself. I did the traditional French réveillon de Noël (Christmas Eve dinner) complete with multiple courses, wine, and a bûche de Noël. I went all out and tried several recipes that I’d never made before. Surprisingly, all of the dishes were quite a success. The only problem is that I ended up with enough food to feed at least 5-6 people, even though I had scaled down my recipes. The great thing about that is that I have leftovers and don’t have to do any cooking to feed myself for a couple of days.

Christmas Stuffing Pâté Chaud | Plated Palate

I had made stuffed quails for my main course and had some leftover stuffing that was too good to go to waste. I had mixed ground pork with foie gras, chestnuts, egg and browned onions deglazed with cognac. I also had some leftover puff pastry that I had used to cover scallop shells filled with a creamy leek and mushroom sauce and scallops. It was the perfect combo of leftovers for making pâté chaud. Though I only had enough left to make about 8 mini ones, the below recipe should be enough to make a couple dozen pâté chauds.

Christmas Stuffing Pâté Chaud | Plated Palate

Wishing you all a happy holidays even if it couldn’t be spent alongside loved ones. Stay warm and safe!

Christmas Stuffing Pâté Chaud | Plated Palate

Thanks for reading,

Christmas Stuffing Pâté Chaud

Pâté chaud puff pastries filled with stuffing composed of ground pork, foie gras, chestnuts, egg and caramelized onions deglazed with cognac.
Servings 2 dozen
Prep Time 20 minutes
Cook Time 25 minutes


  • 1 onion, sliced
  • 200 g ground pork
  • 100 g foie gras cooked
  • 1 cup chestnuts
  • 2 eggs one for filling and one to brush pastry tops
  • salt and pepper
  • 5 cl cognac
  • 2 puff pastry sheets



  • Sauté the sliced onions in olive oil over high heat. Once the onions start to color after a couple of minutes, deglaze with the cognac and let it come to simmering boil. Let it cook and evaporate for about a minute. Turn off the heat and set aside.
  • In a bowl, crush the chestnuts with a fork. Then combine with the ground pork, foie gras, cooked onions, egg, and season with salt and pepper to taste. To check if the mixture has been properly seasoned, I microwave a teaspoon of it and add more salt if necessary.

Prepare pastry

  • Preheat oven to 180°C.
  • Work with one pastry sheet at time, leaving the other one in the fridge until ready to use. Unfold the puff pastry sheet onto a lightly floured surface. Cut out 6-8 cm diameter circles using a round cookie cutter or drinking cup. Combine the remaining pieces of puff pastry dough, roll it out and cut additional circles.
  • Place about a tablespoon of filling onto the center of a puff pastry circle, and top with another circle. Seal by pressing the sides down with a fork. Place the meat pies onto a flat-edged baking sheet lined with parchment paper. Brush the surfaces with the beaten egg. Bake for about 25-30 minutes. Be sure to watch them during the last few minutes of baking to ensure they have sufficiently browned but not burnt. Transfer them onto a rack to cool once removed from the oven.
Course: Appetizer
Cuisine: French, Vietnamese
Keyword: foie gras, ground pork, Puff Pastry, stuffing

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