When it is time to eat outdoors and enjoy delicious appetizers, it is an ideal time to prepare homemade pâté de campagne , this time made in a mini-cocotte.

Making it is not complicated, it is about mixing some basic ingredients and putting them in the oven in a bain-marie. What is important is using quality ingredients, and conscientiously seasoning and flavoring to ensure that it takes on flavor.

Below I leave you the recipe, and below you will see the step by step video, which is most illustrative.

Le Creuset Mini Cocottes

Set of 4 Le Creuset mini-cocottes

Ingredients (for 6-8 people)

  • 180 g minced beef
  • 180 g of pork sausage meat
  • 160 g of chicken livers
  • 1 clove garlic
  • ½ onion
  • 1 egg
  • 50 g shelled raw pistachios
  • 1 tablespoon butter
  • 50ml brandy
  • Salt
  • Pepper
  • Seasonal fruit to accompany


  1. We put the different meats in a bowl, and season them with salt and pepper.
  2. Add the finely chopped garlic and the brandy. Let stand in a cool place for at least two hours.
  3. Peel the onion, chop it and fry it in a frying pan or saucepan ( Balti Dishi may be ideal for this) with butter for 3-4 minutes. Add the livers and cook for 2 more minutes. We crush everything together and add it to the previous mixture, along with the pistachios and the egg.
  4. We mix well, until it is a homogeneous mixture, we fill 4 mini cocottes.
  5. We cover them and put them to cook in a bain-marie, in a preheated oven at 180ºC, for 40-45 minutes.
  6. Let warm without the lid and let cool in the fridge for a minimum of 24 hours before consuming. We serve with toast and seasonal fruit.


Dolors Solanellas Juncosa said:

Con que puedo sustituir los higados d pollo? No me gusta el sabor que dejan

María José said:

¿Alguno vegetariano también? Gracias

Mara said:

Buena idea, lo haré. Y como lo hago si quiero conservar para más tiempo ?? He pensado en hacerlo todo, luego paso a frascos de cristal. O me dais otra idea ??
Gracias y saludos !!

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