Country-Style Pork Pâté en Croûte with Sage and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A rustic pâté baked in a flaky pastry crust, filled with seasoned ground pork, garlic, and fresh sage for a hearty French charcuterie classic. This french-inspired pork ready in about 150 minutes pairs all-purpose flour, cold and cubed unsalted butter, large, beaten egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 10 tbsp, cold and cubed unsalted butter
• 1 large, beaten egg
• 1/4 cup ice water
• 1 lb ground pork
• 4 oz, finely chopped pork fatback
• 3, minced garlic cloves
• 1 tbsp, chopped fresh sage leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp dry white wine
• 3 tbsp heavy cream

Instructions

1. Step 1: To make the pastry, whisk 2 1/2 cups all-purpose flour with a pinch of salt in a large bowl. Add 10 tbsp cold cubed unsalted butter and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Step 2: Stir in 1 large beaten egg and 1/4 cup ice water gradually, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for 1 hour.
3. Step 3: Meanwhile, combine 1 lb ground pork, 4 oz finely chopped pork fatback, 3 minced garlic cloves, 1 tbsp chopped fresh sage, 1 1/2 tsp salt, 1 tsp black pepper, 2 tbsp dry white wine, and 3 tbsp heavy cream in a large bowl. Mix thoroughly until well combined.
4. Step 4: Preheat oven to 375°F (190°C). Roll out two-thirds of the pastry on a floured surface to fit a 9x5-inch loaf pan.
5. Step 5: Line the loaf pan with the pastry, leaving a slight overhang. Fill with the pork mixture, pressing gently to remove air pockets.
6. Step 6: Roll out the remaining pastry to form a lid. Brush edges with water, cover the filling with the lid, and seal the edges by pressing firmly.
7. Step 7: Brush the top with beaten egg and cut a small vent in the center.
8. Step 8: Bake for 50-60 minutes until the pastry is golden brown and the filling reaches 160°F (71°C).
9. Step 9: Let cool in the pan for 20 minutes before unmolding. Serve warm or chilled with mustard and cornichons.