Pâté Vaudois

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Pâté Vaudois

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Adjust Servings:
1 kg White flour
225 g Cold Butter
225 g Pork Lard
2 Eggs
150 g cold water
20 g Salt
2 Egg Yolks with a drop of milk
800 g ham cooked bone-in, with fat, chopped
  • 4 h 40 min
  • Serves 25
  • Medium


  • Dough

  • Stuffing



While the origins of pâté are unclear, it is in the canton of Vaud where it’s consumed the most! This meat-based, crispy snack can be enjoyed in just a few bites. Without any fixed criteria, this specialty is made by butchers and bakers following different recipes.

It is very tasty with a bit of mustard and a glass of white wine. Most often you’ll find it on toast, cut into quarters, and served as a starter with little onions, pickles, and dried meat such as jerked beef, bacon, or garlic sausage. Restaurants often provide this as an aperitif; a tactic to get you thirsty and make you drink more white wine.


  1. Put the flour and salt in a large bowl, make a well in the center, and add the butter and lard cut into small cubes.
  2. With the palms of your hands, mill the fat with the flour to make a very fine and light powder.
  3. Beat the eggs with the water and pour over the flour.
  4. Knead everything until you get a homogeneous consistency that does not stick to your fingers.
  5. Form a ball then divide it in two, flattening them to form two squares, this will facilitate the work later. Wrap them in cling film and let them rest in the fridge for at least 3 hours.
  6. For the stuffing, chop the ham onto a 6 mm baking sheet (or have your butcher do it) and portion it into balls of about 30 grams.
  7. Once the dough has rested, roll it out with a rolling pin to between 2.5 and 3 mm thick.
  8. With a cookie-cutter, about 10.5 cm in diameter (this dimension may vary depending on the size of your molds), cut 25 rings and place in the molds. Once the dough is in place, the dough should extend a little beyond the edge of the mold. Place the ham balls in the molds without pressing too hard.
  9. Roll out the second square of dough, adding the left overs from the first batch of pastry underneath. This dough should have the same thickness as the first.
  10. Now cut 25 slices a little smaller than the first (about 9 cm), of the same dimension as the upper diameter of the mold.
  11. With a brush and a little cold water, moisten the edge of the pâté and cover. Press all around with your fingers so that the two edges are well glued together.
  12. Take all the left over pastry, make a ball and roll out to a thickness of 4 mm. Now cut 25 slices 5 cm in diameter and cut a small hole with a small unfluted cookie cutter. Moisten the top of the pâté and glue the slices.
  13. Place the pâtés on a baking sheet, cover with plastic wrap, and let them rest in the fridge for at least 1 hour. They can even be cooked the next day.
  14. To cook, preheat your oven to 200 ° C, brush the top of the pâtés with egg yolk and a drop of milk, and bake for 35 to 40 minutes; the pâtés should be golden brown.
  15. Take them out of the molds immediately and, with a small paring knife, carefully cut out the hole in the center. Leave to cool and put in the fridge until completely cooled.

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Bliny (Crepes)