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French Country Pâté

Ground beef, pork and bacon—not liver—serve as the base for a rich spread with make-ahead convenience.

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  • prep time 25 min
  • total time 10 hr 50 min
  • ingredients 14
  • servings 34
 

Ingredients

2
teaspoons olive or vegetable oil
1/2
cup finely chopped onion (1 medium)
1
teaspoon herbes de Provence
2
cloves garlic, finely chopped
1/4
teaspoon salt
1/8
teaspoon freshly ground pepper
1/4
cup dry white wine
1/2
lb extra-lean (at least 90%) ground beef
1/2
lb lean ground pork
1/4
cup Progresso® plain bread crumbs
2
tablespoons pine nuts, toasted*
2
tablespoons chopped fresh parsley
1
tablespoon finely chopped fresh chives
5
slices bacon (about 1/3 lb)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes or until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until onion begins to soften. Stir in herbes de Provence, garlic, salt and pepper; cook 2 minutes. Stir in wine. Increase heat to high; cook 2 to 3 minutes or until no liquid remains in skillet. Cool completely, about 10 minutes.
  • 2 Heat oven to 350°F. In large bowl, mix beef, pork, bread crumbs, pine nuts, parsley, chives and cooled onion mixture until thoroughly combined. Shape into 5-inch-long loaf, packing mixture tightly to hold together. Wrap bacon around loaf to cover, with ends of bacon slices all on bottom of loaf.
  • 3 Place loaf, bacon seam side down, on rack in roasting pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until thermometer inserted in center of loaf reads 160°F.
  • 4 Remove loaf from oven. Cover loosely with tent of foil; cool completely, about 1 hour. Refrigerate at least 8 hours or overnight. Using serrated knife, cut into 17 (1/4-inch) slices; cut each slice in half to serve.
  • 1 In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes or until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until onion begins to soften. Stir in herbes de Provence, garlic, salt and pepper; cook 2 minutes. Stir in wine. Increase heat to high; cook 2 to 3 minutes or until no liquid remains in skillet. Cool completely, about 10 minutes.
  • 2 Heat oven to 350°F. In large bowl, mix beef, pork, bread crumbs, pine nuts, parsley, chives and cooled onion mixture until thoroughly combined. Shape into 5-inch-long loaf, packing mixture tightly to hold together. Wrap bacon around loaf to cover, with ends of bacon slices all on bottom of loaf.
  • 3 Place loaf, bacon seam side down, on rack in roasting pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until thermometer inserted in center of loaf reads 160°F.
  • 4 Remove loaf from oven. Cover loosely with tent of foil; cool completely, about 1 hour. Refrigerate at least 8 hours or overnight. Using serrated knife, cut into 17 (1/4-inch) slices; cut each slice in half to serve.

EXPERT TIPS

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Expert Tips

*To toast pine nuts, cook in heavy skillet over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown and fragrant.

To serve, spread a small amount of mustard on a thin slice of French bread. Top with a slice of pâté and serve with a tiny French pickle on the side.

Add 1 cup water to the roasting pan before baking to prevent drippings from spattering and burning on the oven floor.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
40
(
Calories from Fat
25),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
55mg
55%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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