---
title: "Chilean Country Pâté — Grandpa’s Homemade Paté de Campo"
description: "Versión en Español. Chilean country pâté, or paté de campo, is diced pork and chicken browned in oil, ground with onion and garlic sautéed with thyme, rosemary, bay leaf, and white wine, blended with..."
url: https://www.chileanfoodrecipes.com/chilean-country-pate-de-campo-recipe/
date: 2026-10-05
modified: 2026-10-05
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/chilean-country-pate-de-campo-featured.jpg
categories: ["Appetizers"]
type: post
lang: en
---

# Chilean Country Pâté — Grandpa’s Homemade Paté de Campo

[Versión en Español](https://comidaschilenas.com/pate-de-campo-chileno-receta-del-abuelo-tradicion-y-sabor-en-cada-bocado/)

![Chilean country pâté sliced with toast](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/chilean-country-pate-de-campo-featured.jpg)*Chilean country pâté*

Chilean country pâté, or paté de campo, is diced pork and chicken browned in oil, ground with onion and garlic sautéed with thyme, rosemary, bay leaf, and white wine, blended with butter, cream, and eggs, and baked in a water bath at 180°C (356°F) for about 1 hour, then chilled. It takes 30 minutes of preparation and 90 minutes of cooking, plus chilling, and serves 8.

A traditional recipe that evokes Chilean country cooking, perfect for family gatherings or as a starter.

Contents

- [1. How to Make Chilean Country Pâté?](#How_to_Make_Chilean_Country_Pate)
- [2. Nutritional Information](#Nutritional_Information)
- [3. Homemade Chilean Country Pâté Recipe](#Homemade_Chilean_Country_Pate_Recipe)
  - [3.1. Ingredients](#Ingredients)
  - [3.2. Instructions](#Instructions)
- [4. Additional Tips](#Additional_Tips)
  - [4.1. Cover with foil](#Cover_with_foil)
  - [4.2. Rest it a day](#Rest_it_a_day)
  - [4.3. Check the texture](#Check_the_texture)
- [5. Frequently Asked Questions (FAQs)](#Frequently_Asked_Questions_FAQs)
  - [5.1. 1. Can I make country pâté without an oven?](#1_Can_I_make_country_pate_without_an_oven)
  - [5.2. 2. How do I store the pâté?](#2_How_do_I_store_the_pate)
  - [5.3. 3. What texture should a good country pâté have?](#3_What_texture_should_a_good_country_pate_have)
  - [5.4. 4. What can I use instead of pork?](#4_What_can_I_use_instead_of_pork)
- [6. History of Chilean Country Pâté](#History_of_Chilean_Country_Pate)
- [7. Did You Know?](#Did_You_Know)
- [8. Recommended](#Recommended)

## How to Make Chilean Country Pâté?

Pork and chicken are cooked with spices, white wine, and herbs, ground into a creamy paste, and baked gently in a mold set in a water bath.

## Nutritional Information

Each serving of country pâté contains approximately 150 kcal, 8 g of protein, 12 g of total fat (4 g of saturated fat), 45 mg of cholesterol, 2 g of carbohydrates, 0 g of sugars, and 250 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

## Homemade Chilean Country Pâté Recipe

**Preparation:** 30 minutes (plus chilling)
**Cooking:** 90 minutes
**Servings:** 8

### Ingredients

- 300 g of pork
- 200 g of chicken
- 100 ml (⅓ cup + 1 tablespoon) of white wine
- 100 g (7 tablespoons) of butter
- 50 ml (3½ tablespoons) of heavy cream
- 2 eggs
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- 1 bay leaf
- 1 teaspoon of pepper
- 1 teaspoon of salt
- Vegetable oil

### Instructions

1. Cut the pork and chicken into small cubes. Brown them separately in a skillet with a little oil until lightly cooked. Set aside. In the same skillet, sauté the onion and garlic until translucent.

![Pork for Chilean country pâté](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/pork-country-pate.jpg)*Pork*

1. Add the thyme, rosemary, bay leaf, pepper, and salt. Deglaze with the white wine and cook for 5 minutes. Remove the bay leaf. In a food processor, grind the meats, the onion and spice mixture, the butter, and the cream into a smooth paste. Lightly beat the eggs, mix them into the paste, and pour into a greased baking mold.

![Chicken fillets for country pâté](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/chicken-country-pate.jpg)*Chicken*

1. Bake in a water bath in an oven preheated to 180°C (356°F) for 1 hour or until firm. Let it cool at room temperature, then refrigerate for at least 4 hours. Unmold and serve with toast or crackers.

## Additional Tips

### Cover with foil

Cover the mold with foil while it bakes in the water bath so it cooks evenly without over browning.

### Rest it a day

Chill the pâté for 24 hours before serving so the flavors meld and the texture improves.

![Heavy cream for Chilean country pâté](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/heavy-cream-country-pate.jpg)*Heavy Cream*

### Check the texture

If it crumbles when cold, it needed more fat or was overcooked; if it is too soft, it needed more time in the oven.

| Original ingredient | Substitute | Ratio | Flavor note |
| --- | --- | --- | --- |
| Pork | Turkey | 300 g | Leaner |
| Pork | Sautéed mushrooms | 300 g | Lighter version |
| White wine | Chicken broth | 100 ml | Alcohol free |
| Oven | Stovetop water bath, covered | 90 minutes | No oven |

## Frequently Asked Questions (FAQs)

### 1. Can I make country pâté without an oven?

Yes, steam it in a large covered pot with a rack, with the mold covered, for 90 minutes over medium heat, checking the water level.

### 2. How do I store the pâté?

Once cool, keep it in an airtight container in the fridge for up to 7 days, or freeze it for up to 3 months and thaw it only once.

### 3. What texture should a good country pâté have?

Smooth and spreadable, without lumps, but with body.

### 4. What can I use instead of pork?

Chicken, turkey, or sautéed mushrooms for a lighter version.

## History of Chilean Country Pâté

Chilean country pâté has its roots in rural cooking, inspired by European, especially French, traditions and adapted to local ingredients as a way to make meat last longer.

## Did You Know?

The water bath, or bain marie, is named after Maria the Jewess, an alchemist of antiquity credited with popularizing the technique for gentle, even heating.

## Recommended

- [Homemade Chicken Liver Pâté Recipe](https://www.chileanfoodrecipes.com/recipe-for-chicken-liver-pate-homemade-step-by-step-preparation/)
- [Chilean Sea Urchin Pâté Recipe](https://www.chileanfoodrecipes.com/chilean-sea-urchin-pate-recipe/)
- [Homemade Big Mac Style Sauce Recipe](https://www.chileanfoodrecipes.com/homemade-big-mac-style-sauce-copycat-recipe/)
- [Chilean Almendrados Almond Cookies Recipe](https://www.chileanfoodrecipes.com/chilean-almendrados-almond-cookies-recipe/)