Entree: France – Loire Valley – Pâté de Chartres (Traditional Chartres-style enclosed savory meat pie with layered forcemeat and decorative pastry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 10 min

Additional 30 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground veal
- 1 lb (454 g) ground pork
- 6 oz (170 g) diced cooked ham
- 3 oz (85 g) pork liver, trimmed and finely chopped
- 3 large eggs, approx. 1 3/4 oz (50 g) each (2 for the forcemeat, 1 for egg wash)
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) cognac or brandy
- 1 cup (160 g) finely chopped shallots
- 2 cloves (approx. 0.21 oz (6 g)) garlic, minced
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp (5 ml) ground nutmeg
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter
- 8 oz (225 g) mushrooms, finely chopped
- 2 sheets (about 16 oz (454 g) total) all-butter puff pastry, thawed if frozen
- 1 tbsp (15 ml) milk (for egg wash, combined with 1 egg)
- Optional: 1 tbsp (15 ml) finely chopped black truffle or 1 tbsp (15 ml) truffle paste
- 1 tbsp (15 ml) Dijon mustard (for serving)

Show original ingredient measurements

- 1 lb (454 g) ground veal
- 1 lb (454 g) ground pork
- 6 oz (170 g) diced cooked ham
- 3 oz (85 g) pork liver, trimmed and finely chopped
- 3 large eggs, approx. 50 g each (2 for the forcemeat, 1 for egg wash)
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) cognac or brandy
- 1 cup (160 g) finely chopped shallots
- 2 cloves (approx. 6 g) garlic, minced
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp (5 ml) ground nutmeg
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter
- 8 oz (225 g) mushrooms, finely chopped
- 2 sheets (about 16 oz/454 g total) all-butter puff pastry, thawed if frozen
- 1 tbsp (15 ml) milk (for egg wash, combined with 1 egg)
- Optional: 1 tbsp (15 ml) finely chopped black truffle or 1 tbsp (15 ml) truffle paste
- 1 tbsp (15 ml) Dijon mustard (for serving)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Heat 2 tbsp (30 ml) butter in a skillet over medium heat. Sauté shallots and garlic until translucent, about 3–4 minutes. Add mushrooms and cook until liquid evaporates, about 6–8 minutes. Remove from heat and cool slightly.
3. In a large bowl combine ground veal, ground pork, diced ham, chopped pork liver, cooled mushroom mixture, 2 beaten eggs, 1/2 cup (120 ml) heavy cream, cognac, parsley, nutmeg, salt, and pepper. If using, fold in truffle. Mix until just combined; do not overwork.
4. Roll one puff pastry sheet to fit a 9-inch (23 cm) deep pie dish or terrine mold with sides; press pastry into dish leaving an overhang. Spoon forcemeat mixture into pastry, pressing down to eliminate air pockets and smoothing the top.
5. Trim the second pastry sheet to cover the pie, pressing edges to seal. Crimp or flute edges artistically; reserve trimmings for decoration if desired. Brush surface with egg wash (1 beaten egg mixed with 1 tbsp (15 ml) milk). Pierce a small vent in the center to release steam.
6. Place on prepared baking sheet and bake 60–75 minutes, until pastry is deep golden and internal temperature of forcemeat reaches 160°F (71°C). If top browns too quickly, cover loosely with foil.
7. Remove from oven and let rest at least 20–30 minutes before unmolding. Serve warm or at room temperature sliced, with Dijon mustard or cornichons on the side.

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Heat 2 tbsp (30 ml) butter in a skillet over medium heat. Sauté shallots and garlic until translucent, about 3–4 minutes. Add mushrooms and cook until liquid evaporates, about 6–8 minutes. Remove from heat and cool slightly.
3. In a large bowl combine ground veal, ground pork, diced ham, chopped pork liver, cooled mushroom mixture, 2 beaten eggs, 1/2 cup (120 ml) heavy cream, cognac, parsley, nutmeg, salt, and pepper. If using, fold in truffle. Mix until just combined; do not overwork.
4. Roll one puff pastry sheet to fit a 9-inch (23 cm) deep pie dish or terrine mold with sides; press pastry into dish leaving an overhang. Spoon forcemeat mixture into pastry, pressing down to eliminate air pockets and smoothing the top.
5. Trim the second pastry sheet to cover the pie, pressing edges to seal. Crimp or flute edges artistically; reserve trimmings for decoration if desired. Brush surface with egg wash (1 beaten egg mixed with 1 tbsp/15 ml milk). Pierce a small vent in the center to release steam.
6. Place on prepared baking sheet and bake 60–75 minutes, until pastry is deep golden and internal temperature of forcemeat reaches 160°F (71°C). If top browns too quickly, cover loosely with foil.
7. Remove from oven and let rest at least 20–30 minutes before unmolding. Serve warm or at room temperature sliced, with Dijon mustard or cornichons on the side.