Skip to content

The starter, French classic

Homemade country pâté terrine

This homemade country pâté terrine is a classic French starter made with pork and green peppercorns, for 6 people, requiring 40 minutes of active work and made entirely the day before. It's easy to make and costs €2.80 per person. Its success depends on pressing it overnight in the fridge, which gives it a compact texture that slices cleanly.

A real country terrine with green peppercorns, made at home the day before, with crunchy pickles and toasted bread, just like the grandmother you wish you'd had.

Homemade country pâté terrine
For
6 people
Work
40 min
Total time
13 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.80
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Country pâté terrine is a generous mix of pork shoulder and belly with chicken livers, seasoned with green peppercorns and a splash of cognac. The bacon strips wrapped around it keep the mixture moist during cooking, and an overnight pressing gives it the firmness that lets you slice it cleanly instead of having it crumble on the plate.

It's the perfect starter for a family dinner in fall or winter, set on the table with pickles and toasted bread while everyone chats. It opens a menu nicely before a braised main course, and Mon Chou particularly likes it for dinners where you want your whole evening free, with nothing left to do in the kitchen at the last minute.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 11 h 40
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The entire terrine is made the day before, mixing the filling, assembling it, cooking it in a water bath, and then pressing it overnight in the fridge. The day of, all that's left is to take it out 30 minutes before guests arrive to unmold it and remove the bacon. At serving time, slice it thick and set it out with pickles and toasted bread.

The ingredients

6 people

Butcher

  • Ground pork shoulder 600 g
  • Fresh ground pork belly 300 g
  • Chicken livers 200 g
  • Ground chicken breast 200 g
  • Bacon strips 8 slices

Dairy

  • Egg 1

Fruits and vegetables

  • Shallots 2
  • Garlic 2 cloves
  • Thyme 4 sprigs

Pantry

  • Cognacoften in the pantry 4 cl
  • Green peppercorns in brineoften in the pantry 2 tbsp
  • Bay leavesoften in the pantry 2
  • Pickles 150 g
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 1

Allergens Gluten, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Roughly chop the livers and mix them with all the meats, the egg, the minced shallots and garlic, the cognac, the green peppercorns, the stripped thyme leaves, the salt and the pepper. 10 min

    Knead the mixture by hand for at least 3 minutes, it should become sticky and well bound.

  2. Line a terrine dish with the bacon strips, pack in the mixture, place the bay leaves on top, and fold the bacon strips over.

    Pack it down firmly to avoid air pockets, tap the dish on the counter.

  3. Cover and bake at 160°C in a water bath until the internal temperature reaches 70°C. 1 h 30

    A probe thermometer prevents overcooking, since the fat melts and the terrine dries out if you go past that point.

  4. Let it cool, then place a weight on the terrine, a jam jar works fine, and refrigerate overnight. 10 h

    Pressing makes the slices hold together, so they don't crumble when cut.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the terrine out 30 minutes before serving, unmold it, and remove the bacon and bay leaves.

    A terrine that's too cold has almost no flavor, letting it come to temperature brings out its aromas.

When it's time to serveThe final touches, right in front of your guests.

  1. Slice the terrine thick and serve with pickles and toasted slices of country bread.

    Warm the knife blade under hot water, the slice comes out clean.

Our tips to get it right

  • Ask your butcher to grind the pork shoulder and belly together, the mix of the two fats is what keeps the terrine moist rather than dry.
  • Don't skimp on the salt, a bland raw mixture turns into a flat terrine once cold, since cold dulls flavors.
  • Choose a ceramic or cast iron terrine dish rather than a thin metal mold, it holds a more even temperature during the water bath.

The variations

  • Swap the chicken livers for pork liver for a stronger, more traditional country terrine flavor.
  • A faster version works in small individual terrine dishes, which cuts the cooking time to about 50 minutes.
  • Stir a tablespoon of whole pistachios into the mixture for a more festive version, perfect for a holiday meal.

What to serve it with

  • Crunchy pickles
  • Toasted country bread
  • A light, fruity red wine

Storage

The terrine keeps 4 to 5 days in the fridge in a sealed container, and it actually tastes better the day after cooking. It freezes well sliced and separated with plastic wrap, and should be thawed in the fridge before eating. No need to reheat it, it's meant to be eaten cold or at room temperature.

Questions about this recipe

Can you make the terrine without bacon strips?

The bacon strips protect the mixture and keep it from drying out during the water bath cooking. Without them, line the dish with thin slices of smoked bacon instead, the result stays moist but the flavor shifts slightly.

How do you know if the terrine is seasoned enough before cooking?

Fry a small patty of the raw mixture in a pan and taste it once cooked. It's the only reliable way to judge the salt and pepper before committing the whole terrine to the oven.

Do you really need to press the terrine with weight?

Yes, that's what makes the slices hold together instead of crumbling when cut. A jam jar set on plastic wrap directly on the terrine is plenty.

Can you replace the chicken breast with another meat?

Chicken breast adds lightness against the richness of the pork, you can swap it for turkey breast without changing the recipe. Avoid a fattier meat in its place, since the terrine would turn heavy.

Can a homemade country pâté terrine be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a homemade country pâté terrine?

Allow 13 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a homemade country pâté terrine?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a homemade country pâté terrine cost?

About €2.80 per person, that's €16.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Chocolate religieuse The dessert

French classic

Chocolate religieuse

  • 1 h 25 of work
  • Prepared the day before
  • Medium, €1.90 per person

520 kcalcalculated by Kiloach

Starters for entertaining

See all
Lebanese tabbouleh The starter

From around the world

Lebanese tabbouleh

  • 35 min of work
  • Prepared the same day
  • Easy, €1.50 per person

210 kcalcalculated by Kiloach