A delicious combination of pâté cooked with pastry.


  • 100 g butter
  • 450 g chicken livers
  • 150 ml cream
  • 225 g frozen puff pastry (defrosted)
  • 1 small onion (chopped)
  • 6 rashers streaky bacon
  • 2 cloves garlic
  • pinch dried mixed herbs
  • a little salt and black pepper


  • Melt the butter in a large saucepan and fry the onions until soft.
  • Trim any excess fat or gristle from the livers and add them to the pan with the bacon, garlic, herbs, salt and pepper.
  • Fry gently for five minutes or so, stirring all the time.
  • Add the cream.
  • Remove from the heat and allow to cool.
  • Meanwhile, roll out the pastry in a rectangle.
  • Put the pate mixture in a food processor and liquidise it.
  • Place in the middle of the pastry, and brush the edges with beaten egg.
  • Wrap the pate in the pastry and brush all over with beaten egg.
  • Cook in a preheated oven, 230°C (450°F/Gas 8) for about 15 minutes, until golden brown.
  • Remove and allow to cool before slicing and serving.

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