Christmas Stuffing Pâté Chaud

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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

Bonne dégustation & 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 mins
Cook Time 25 mins

Ingredients

  • 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

Instructions

Filling

  • 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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