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recipe image Pâté Chinois

Pâté Chinois

Pâté Chinois

  • Prep time20 min
  • 1 hr
  • Portions 6
  • DifficultyEasy


Potato Filling
  • 2 lbs (about 900 g) yellow flesh potatoes, peeled and halved
  • 4 cloves garlic, peeled
  • ½ cup (125 mL) Country Crock® Original Spread
  • ⅓ cup (80 mL) milk
  • 2 tablespoons (30 mL) sour cream
  • 1 cup (250 mL) gruyere cheese grated (can sub shredded sharp white cheddar cheese)
  • Salt and freshly ground pepper, to taste
Meat Filling
  • 2 tablespoons (30 mL) Country Crock® Original Spread
  • 1 cup (250 mL) yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 lb (about 450 g) lean ground beef
  • ½ teaspoon (2.5 mL) salt
  • ½ teaspoon (2.5 mL) ground black pepper
  • 2 tablespoons (30 mL) flat Italian parsley, chopped and divided. Reserving 1 tablespoon (15 mL) for garnishing (optional)
  • 1 ½ teaspoon (7.5 mL) fresh thyme leaves, chopped or 1 teaspoon (5 mL) of dried thyme
  • 1 tablespoon (15 mL) smoked paprika
  • 1 tablespoon (15 mL) Worcestershire sauce
  • 2 cups (500 mL) canned sweet corn niblets, or thawed if using frozen


      1. In a large pot of salted water, add the garlic cloves to the pot. Cook the potatoes and garlic until very tender. Drain.
      2. Add the drained potatoes and garlic to the bowl of a stand mixer with the mixer attachment attached. Add the Country Crock® Original Spread, milk, sour cream and gruyere. Set the mixer on high and blend until smooth. Season with salt and pepper, cover and set aside.
      3. With the rack in the middle position, preheat the oven to 375°F (190°C).
      4. In a large skillet, add 2 tablespoons (30 mL) of Country Crock® Original Spread, onions and garlic. Add the meat, salt and pepper, chopped parsley, thyme, paprika and Worcestershire. Stir and cook until golden brown. Remove from the heat.
      5. Pour the meat mixture into a 9x9 or 7x11 inch (23x23 cm or 18x28 cm) baking dish. Spread it out into an even layer. Cover evenly with the corn and then the mashed potatoes. Sprinkle with salt and pepper.
      6. Bake for 30 - 40 minutes. Finish cooking for 2 minutes under the broiler. Let cool for 10 minutes before serving. Garnish with parsley.
      Note: you can use 3-4 cups (720-960 mL) of leftover mashed potatoes and skip to step #2.