French Pate Champenois

French Pate Champenois

Christina Cherrier

Under a cripsy puff crust, you’ll find a finelly seasonned meat, marinated in wine. An excellent delicatessen: this Champenois Pate recipe can be easily done at home at a very affordable cost. This specialty is a pate block called “puppet” (not molded), stuffed with pork and rabbit seasoned with onions and spices.

Level of difficulty : Easy
Champagne Pâté Preparation: 40 minutes
Cooking time: 90 minutes
Cost: Inexpensive

Ingredients: Champenois Pate Recipe

for 8 people

  • 300 g boneless rabbit meat
  • 300 g pork
  • 300 g sausage meat
  • 1 onion
  • 2 shallots
  • 2 cloves garlic
  • 1 whole egg
  • A glass of marc de champagne
  • 600 g puff pastry
  • bay
  • salt, pepper
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Preparation: Champenois Pate Recipe

  1. Cut the meat into small pieces.
  2. Marinate in an earthenware dish with marc de Champagne, shallots, thin sliced onion and garlic for 12 hours.
  3. Lower 2 / 3 of the dough and line pie pan, leaving 2 cm of overflow.
  4. Put the drained meat.
  5. Fold the edges of the dough preparation.
  6. Roll out remaining dough and cover the pie by welding the edges.
  7. Light the oven.
  8. Brush the pate with the beaten egg yolk and a tablespoon of water.
  9. Bake 1 hour 30 minutes in a hot oven.
Wine suggestion for Champenois Pâté : Serve with a glass of red wine.
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French Pate Champenois