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Chicken and Gruyère AOP pâté en croûte

Printable version PDF file

Serves 4


60 min

60 min


  • 500g puff pastry dough
  • 500g chicken meat
  • 2 eggs
  • 200ml 35% cream
  • 150g Gruyère AOP, grated
  • 2 shallots
  • 50ml cognac
  • Salt and pepper


Preheat the oven to 180°C.

Grease a loaf tin.

Line the tin with the puff pastry dough..

Use the pastry scraps to form a lid.

Using a food processor, finely chop and combine the chicken meat, eggs, cream, Gruyère AOP, shallots, cognac and salt and pepper.

Fill the mould with the stuffing and close the paté with the lid.

Put in the oven for 1 hour.

Once out of the oven, remove the paté from the mould and leave to cool.

Cut into slices and enjoy!


Tip: Goes very well with a salad.