18 Flaky Pate Chaud Recipes Deliciously Savory

Pâté chaud, a French-inspired savory pastry, is a delightful treat that can be enjoyed as an appetizer or snack. Its flaky crust and rich filling make it perfect for any occasion. In this article, we will explore 18 deliciously savory pâté chaud recipes that are sure to impress your friends and family. From classic combinations like pork and spices to more adventurous options like truffle-infused beef and kimchi and pork, there’s a recipe here for everyone.

Whether you’re looking for a comforting snack or a show-stopping appetizer, these pâté chaud recipes are sure to satisfy. So go ahead, get creative in the kitchen, and indulge in the rich flavors of France with our 18 flaky pâté chaud recipes.

Classic Vietnamese Pate Chaud with Pork Filling

Pate chaud, also known as warm pie, is a popular Vietnamese snack that combines the flaky crust of a croissant with a savory pork filling. This classic recipe is a staple in many Vietnamese households and is often served at social gatherings.

Ingredients:
For the pastry:
– 1 package of frozen puff pastry, thawed
– 1/4 cup of warm water

For the pork filling:
– 1 pound ground pork
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce
– 1 tablespoon sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, cook the ground pork over medium heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, minced garlic, soy sauce, fish sauce, sugar, grated ginger, salt, and black pepper to the skillet. Cook until the mixture is well combined and the liquid has evaporated.
5. Spoon the pork filling onto one half of the pastry, leaving a 1/2-inch border around the edges.
6. Fold the other half of the pastry over the filling and press the edges together to seal.
7. Place the pate chaud on a baking sheet lined with parchment paper and bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Spicy Chicken Pate Chaud with Herbs

This French-inspired dish is a flavorful and spicy take on traditional chicken pâté. With the added zing of fresh herbs, this pâté chaud (hot pâté) is sure to warm up any meal.

Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup dry white wine
– 1/2 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chives, or tarragon for garnish

Instructions:
1. In a large skillet, heat the olive oil over medium-high.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken breast and cook until browned, about 5-6 minutes per side.
5. In a separate bowl, whisk together the cumin, smoked paprika, and cayenne pepper.
6. Add the spice mixture to the skillet with the chicken and stir to combine.
7. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan.
8. Bring the mixture to a simmer and cook for 10-12 minutes or until the chicken is cooked through.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh herbs.

Cooking Time: 20-22 minutes

Beef and Mushroom Pate Chaud

This rich and savory beef pâté is elevated by the earthy flavor of sautéed mushrooms, perfect for serving with crusty bread or crackers.

Ingredients:

– 1 pound beef short ribs or shank, cut into 2-inch pieces
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 cup cognac (optional)
– 1 teaspoon tomato paste
– 1/4 cup all-purpose flour
– 1/2 cup beef broth
– Salt and pepper to taste

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, melt butter over medium-high heat. Add onion and cook until softened, about 5 minutes.
3. Add mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
4. Add beef and cook until browned on all sides, about 5 minutes.
5. Add cognac (if using), tomato paste, flour, and beef broth. Season with salt and pepper to taste.
6. Cover Dutch oven and transfer to the preheated oven. Braise for 2-1/2 hours, or until beef is tender.

Cooking Time: 2-1/2 hours

Cheesy Spinach Pate Chaud

This French-inspired appetizer combines the richness of cheese with the earthiness of spinach, perfect for a warm and comforting start to your meal. With just a few ingredients and simple preparation, you’ll be enjoying this flavorful pâté in no time.

Ingredients:

– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup grated Gruyère cheese
– 1/4 cup crème fraîche
– 2 tablespoons unsalted butter
– 1 clove garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, melt the butter over medium heat.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Stir in the spinach, Gruyère cheese, and crème fraîche. Cook for an additional 2-3 minutes, until the cheese is melted and the mixture is smooth.
5. Season with salt and pepper to taste.
6. Transfer the pâté to a baking dish and bake for 10-12 minutes, or until heated through.

Cooking Time: 15-17 minutes

Curry Lamb Pate Chaud

Warm up with this aromatic curry lamb pâté chaud, a French-inspired appetizer perfect for any occasion.

Ingredients:

– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 cup chicken broth
– 1/2 cup heavy cream
– Fresh parsley, chopped (optional)

Instructions:

1. In a large skillet, cook the lamb over medium-high heat, breaking it up with a spoon, until browned, about 5 minutes.
2. Add the onion, garlic, curry powder, cumin, paprika, and cayenne pepper to the skillet. Cook, stirring occasionally, until the onion is translucent, about 3-4 minutes.
3. Stir in the chicken broth and heavy cream. Bring to a simmer.
4. Reduce heat to low and let cook for 10-15 minutes or until the pâté has thickened slightly.
5. Season with salt and black pepper to taste.
6. Serve warm, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Crispy Duck Pate Chaud with Hoisin Glaze

Experience the rich flavors of France and Asia with this decadent appetizer, featuring crispy duck pâté served with a sweet and savory hoisin glaze.

Ingredients:

– 1 (6 oz) can of duck liver pâté
– 1/4 cup of heavy cream
– 2 tablespoons of butter
– 1 tablespoon of honey
– 1 tablespoon of soy sauce
– 1 tablespoon of rice vinegar
– 1/4 teaspoon of grated ginger
– Salt and pepper to taste
– Fresh herbs (such as parsley or chives) for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Spread the pâté on a baking sheet lined with parchment paper.
3. Dot the top with butter and drizzle with honey, soy sauce, and rice vinegar.
4. Bake for 10-12 minutes or until crispy and golden brown.
5. Garnish with fresh herbs and serve warm.

Cooking Time: 10-12 minutes

Shrimp and Lemongrass Pate Chaud

This Thai-inspired dish is a perfect blend of succulent shrimp, aromatic lemongrass, and creamy pâté. Serve it warm with crackers or toasted bread for a delightful appetizer or snack.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 stalks lemongrass, bruised
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a medium saucepan, melt butter over medium heat.
2. Add lemongrass stalks and cook for 2 minutes, or until fragrant.
3. Add shrimp and cook for 2-3 minutes, or until pink and just cooked through.
4. Remove from heat and stir in heavy cream, Dijon mustard, salt, and pepper.
5. Simmer for an additional 2-3 minutes, or until pâté reaches desired consistency.
6. Serve warm with crackers or toasted bread, garnished with cilantro leaves if desired.

Cooking Time: Approximately 10-12 minutes

Vegetable Medley Pate Chaud

Warm up with this flavorful Vegetable Medley Pate Chaud, a French-inspired soup perfect for any occasion. This hearty blend of sautéed vegetables and aromatic spices is sure to satisfy.

Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 medium zucchinis, sliced
– 1 large red bell pepper, sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 4 cups vegetable broth
– 1 cup cooked chickpeas (optional)
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the carrots, zucchinis, and red bell pepper; cook for an additional 5 minutes.
4. Stir in cumin, smoked paprika, and salt.
5. Pour in the vegetable broth and bring to a simmer.
6. Reduce heat to low; let simmer for 20-25 minutes or until vegetables are tender.
7. Serve hot, garnished with chopped parsley and chickpeas if desired.

Cooking Time: 30-35 minutes

Caramelized Onion and Bacon Pate Chaud

Elevate your appetizer game with this rich and flavorful French-inspired spread, perfect for crackers or crusty bread. Caramelized onions and crispy bacon combine in a velvety pâté that’s sure to impress.

Ingredients:

– 1 large onion, thinly sliced
– 6 slices of bacon, diced
– 2 cloves of garlic, minced
– 1/4 cup cognac (optional)
– 1/2 cup chicken broth
– 1 tablespoon butter
– Salt and pepper to taste

Instructions:

1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
2. In the same skillet, add the sliced onions and cook for 20-25 minutes or until caramelized, stirring occasionally.
3. Add the minced garlic and cooked bacon to the skillet with the onions. Stir to combine.
4. Add the cognac (if using) and chicken broth to the skillet. Simmer for an additional 5 minutes.
5. Remove from heat and stir in the butter until melted. Season with salt and pepper to taste.
6. Serve warm, ideally within 30 minutes of preparation.

Cooking Time: 35-40 minutes

Pork and Wood Ear Mushroom Pate Chaud

Pork and Wood Ear Mushroom Pate Chaud: A rich and savory French-inspired appetizer that combines the earthy flavor of wood ear mushrooms with tender pork, all wrapped up in a warm and creamy pâté.

Ingredients:

– 1 lb pork shoulder, diced
– 1 cup wood ear mushrooms, sliced
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup cognac (optional)
– 1/2 cup heavy cream
– Salt and pepper to taste

Instructions:

1. In a large skillet, cook the pork shoulder over medium-high heat until browned, about 5 minutes.
2. Add the wood ear mushrooms, butter, onion, and garlic to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
3. Add the cognac (if using) and heavy cream to the skillet. Stir to combine, then bring the mixture to a simmer.
4. Reduce heat to low and let the pâté simmer for 10-15 minutes or until it has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with chopped fresh herbs if desired.

Cooking Time: 20-25 minutes

Truffle-Infused Beef Pate Chaud

Truffle-Infused Beef Pate Chaud: A Rich and Decadent Delight

This French-inspired appetizer is a masterclass in earthy flavors, with the luxurious addition of black truffle. The slow-cooked beef pâté is infused with the deep, umami flavor of truffles, perfect for special occasions or impressive gatherings.

Ingredients:

• 1 lb beef brisket or short ribs, cut into small pieces
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cognac (optional)
• 1/4 cup truffle oil
• Salt and pepper to taste
• 1/4 cup heavy cream or crème fraîche

Instructions:

1. Preheat oven to 275°F (135°C).
2. In a large Dutch oven, melt butter over medium heat. Add chopped onion and cook until caramelized, about 10 minutes.
3. Add beef pieces and cook until browned, about 5 minutes. Add garlic and cook for an additional minute.
4. Add cognac (if using) and truffle oil. Cook for 2 minutes, then add salt and pepper to taste.
5. Bake for 2-3 hours or until beef is tender. Stir in heavy cream or crème fraîche just before serving.

Cooking Time: 2-3 hours

Sweet Potato and Coconut Pate Chaud

This sweet potato and coconut pate chaud recipe is a delicious twist on the classic French dish, perfect for a cozy winter evening. The sweetness of the sweet potatoes pairs perfectly with the richness of the coconut, creating a comforting and flavorful dip.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons butter
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the sweet potatoes with a pinch of salt and spread on a baking sheet. Roast for 45 minutes, or until tender.
3. In a blender or food processor, combine the roasted sweet potatoes, coconut milk, butter, and cheese (if using). Blend until smooth.
4. Transfer the mixture to a saucepan and warm over low heat, stirring occasionally, for about 10-15 minutes or until heated through.
5. Serve warm with crackers, bread, or vegetables.

Cooking Time: 55 minutes

Five-Spice Pork Belly Pate Chaud

Discover the rich flavors of China with this bold and aromatic pâté, infused with the warmth of five-spice powder. Serve it warm alongside crackers or toasted baguette slices for a delightful hors d’oeuvre.

Ingredients:

– 1 pound pork belly, diced
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons five-spice powder
– 1/2 cup chicken broth
– 1/4 cup cognac (optional)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add diced pork belly and cook until browned, breaking it up with a spoon as needed.
4. Stir in five-spice powder, chicken broth, and cognac (if using). Bring to a simmer.
5. Transfer the mixture to a 1-quart baking dish or ramekin. Cover with aluminum foil.
6. Bake for 25-30 minutes or until the pâté is cooked through and slightly caramelized.

Cooking Time: 25-30 minutes

Kimchi and Pork Pate Chaud

This recipe brings together the bold flavors of Korea’s national dish, kimchi, with the rich comfort of French-inspired pork pâté. The result is a spicy, savory, and utterly delicious combination that will tantalize your taste buds.

Ingredients:

– 1 lb ground pork
– 2 tbsp butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup kimchi (store-bought or homemade), chopped
– 1/4 cup cognac (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground pork over medium-high heat until browned, breaking it up into small pieces.
3. Add butter, onion, and garlic; cook until the onion is translucent.
4. Stir in kimchi and cognac (if using); season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and bake for 25-30 minutes or until the flavors have melded together and the pâté is heated through.
6. Serve warm, garnished with chopped parsley if desired.

Cooking Time: 30 minutes

Lobster and Cream Cheese Pate Chaud

Elevate your appetizer game with this rich and indulgent Lobster and Cream Cheese Pate Chaud. This creamy, flavorful spread is perfect for a special occasion or a cozy night in.

Ingredients:

– 1/2 cup cream cheese, softened
– 1/4 cup lobster meat (fresh or frozen, thawed)
– 1 tablespoon unsalted butter
– 1 tablespoon cognac (optional)
– Salt and pepper to taste
– Fresh chives or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, mix together the softened cream cheese, lobster meat, butter, and cognac (if using). Season with salt and pepper to taste.
3. Transfer the mixture to a small baking dish or ramekin.
4. Bake for 12-15 minutes, or until the pâté is warm and lightly golden brown on top.
5. Remove from the oven and let it cool slightly before serving. Garnish with fresh chives or parsley.

Cooking Time: 12-15 minutes

Chicken Liver Pate Chaud with Cognac

Chicken Liver Pâté Chaud with Cognac

A rich and decadent French-inspired appetizer, perfect for special occasions.

1. Ingredients:
   • 1 pound chicken livers, cleaned and chopped
   • 1 onion, finely chopped
   • 2 cloves garlic, minced
   • 1/4 cup cognac
   • 1/4 cup heavy cream
   • 1 tablespoon butter
   • Salt and pepper to taste
2. Instructions:
   1. In a large skillet, sauté the chopped onion and minced garlic until softened.
   2. Add the chicken livers and cook until browned, breaking them up with a spoon as they cook.
   3. Pour in the cognac and heavy cream. Stir to combine, then bring to a simmer.
   4. Reduce heat to low and let simmer for 5-7 minutes or until the pâté has thickened slightly.
   5. Stir in the butter until melted. Season with salt and pepper to taste.

Cooking time: 15-20 minutes

Mediterranean Lamb Pate Chaud with Feta

A flavorful and aromatic pâté perfect for warm weather, combining the richness of lamb with the tanginess of feta cheese. Serve as an appetizer or spread on crackers for a satisfying snack.

Ingredients:

– 1 pound ground lamb
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the lamb over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through, about 5 minutes.
3. Add the garlic, parsley, feta cheese, and olive oil to the skillet. Cook for an additional 1-2 minutes, stirring constantly.
4. Transfer the mixture to a small baking dish or ramekin. Bake for 10-12 minutes, or until warmed through and lightly caramelized.

Cooking Time: 15-17 minutes

Vegan Tofu and Shiitake Pate Chaud

This French-inspired pâté chaud is a game-changer for vegan appetites. With the creaminess of tofu and the earthy flavor of shiitake mushrooms, you’ll be hooked!

Ingredients:

– 1 block of extra-firm tofu, drained and crumbled
– 2 cups of shiitake mushrooms, stems removed and sliced
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1/4 cup of vegetable broth
– 1 teaspoon of paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and garlic; cook until tender, about 5 minutes.
3. In a blender or food processor, combine the cooked mushrooms, tofu, vegetable broth, paprika, salt, and pepper. Blend until smooth.
4. Transfer the mixture to a baking dish and bake for 20-25 minutes, stirring occasionally, until heated through.
5. Garnish with chopped parsley, if desired. Serve warm or at room temperature.

Cooking Time: 20-25 minutes

Summary

Get ready to indulge in a world of savory flavors with these 18 flaky pate chaud recipes! From classic Vietnamese pate chaud with pork filling to spicy chicken and beef variations, there’s something for everyone. Discover the secrets to making the perfect pastry crust and try unique fillings like truffle-infused beef, caramelized onion and bacon, or vegan tofu and shiitake mushroom. Whether you’re a seasoned chef or just starting out in the kitchen, these mouthwatering recipes are sure to delight your taste buds.