Paté Chaud

Paté Chaud Food Recipe


Puff pastry 6-10 sheets
500 grams minced beef / chicken
2 rashers bacon
2 tablespoons dry sherry
1 egg beaten
1 medium onion finely chopped
2 tablespoons vegetable oil
1 teaspoon cornflour dissolved in small quantity of water
Milk to brush pastry
Salt and pepper to taste


Allow the pastry sheets to defrost on a flat surface. Be careful not to bend the frozen sheets as they will break.

Finely chop the onion. Trim the bacon rashers of all fat and finely chop to same consistency as the minced beef / chicken.

Mix with the minced beef / chicken and finely chopped onion. Add 2 tablespoons of dry sherry. Mix well. Season with salt and pepper to taste. Be careful with the salt as the bacon is salty enough.

In a saucepan over medium high heat, put in 2 tablespoons of vegetable oil. Allow the oil to heat up. Stir in the minced beef / chicken and bacon mixture. Cook until the meat is done, stirring continually to ensure even cooking and to evaporate any moisture. Just before removing from heat, stir in the cornflour with a small quantity of water to thicken the sauce. Cook for 1-2 minutes. Remove from heat and allow to cool. When the mixture has cooled down, add 1 egg that has been whisked separately. Mix well. This will help in binding the meat together.

While the minced beef / chicken and bacon mixture is cooling down, cut circular pieces from the softened puff pastry. Use an inverted glass or other cutting edge of approximately 6 cm in diameter. Meanwhile, heat up the oven to 180º C.

Put one circular piece of pastry on top of another taking care to brush the first piece with some water to ensure that the two pieces will stick together when cooked. Using a small spoon put some of the minced beef / chicken and bacon mixture on the centre of the two round pastry pieces leaving a clear space around the perimeter.

Brush the outer clear space on the pastry with some water. Place another round piece of puff pastry on top. Use the back of a fork to gently press all three round pieces of the pastry together around the outer edge. Gently prick the top pastry round with a small fork. Place the finished paté on an oven tray lined up with baking paper. Repeat for the remaining puff pastry and minced beef /chicken and bacon mixture.

Cook in oven at mid position. When patés are nearly cooked, brush with milk and allow to cook until the patés are light golden brown.




Madeleine's recipe : Pâté Chaud

Discover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe