Pâté chaud is a savory hand pie, filled with ground pork, herbs and spices, wrapped in flaky puff pastry. Along with bear meat in this recipe, I added pork for the fat and texture. You can adjust the ratio here however you like and go down as much as 20 percent. This recipe makes a huge batch, so make it a party! If not, cut down the recipe as you like.
For the best table fare, look for meat from bears that have been foraging...
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