Chicken and Gruyère AOP pâté en croûte

60' 60'

Ingredients for



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  • 500 g
    puff pastry dough
  • 500 g
    chicken meat
  • 2
  • 2 dl
    35% cream
  • 150 g
    Gruyère AOP grated
  • 2
  • 0.5 dl
  • +
    salt and pepper


  1. Preheat the oven to 180°C.
  2. Grease a loaf tin.
  3. Line the tin with the puff pastry dough..
  4. Use the pastry scraps to form a lid.
  5. Using a food processor, finely chop and combine the chicken meat, eggs, cream, Gruyère AOP, shallots, cognac and salt and pepper.
  6. Fill the mould with the stuffing and close the paté with the lid.
  7. Put in the oven for 1 hour.
  8. Once out of the oven, remove the paté from the mould and leave to cool.

Delicious to know

Goes very well with a salad

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