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Pâté en Croûte with
Apple & Fig Chutney


  • 1 meat-based pâté en croûte (or pâté in a pie crust)

  • 250 g (1 2/3 cups) figs, fresh or frozen

  • 1 apple (Granny Smith variety)

  • 60 g (2/3 cup) icing sugar

  • 70 ml (5 tbsp.) cider vinegar (or raspberry)

  • 3 ml (1/2 tsp.) ground cinnamon

  • 3 ml (1/2 tsp.) ground ginger

  • Freshly ground pepper and salt


  • Clean the figs (if they are fresh) or thaw them, as appropriate. Cut them into pieces.

  • Wash, peel and dice the apple.

  • Place the fruits in a saucepan with the icing sugar, vinegar, spices and a pinch of salt. Bring to a boil. Reduce heat and cook for at least another 30 minutes, stirring frequently. Set aside.

  • Cut the pâté en croûte into thin slices and serve with the apple and fig chutney.

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