Here are the definitions for the letter "p"

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Pate

A well-seasoned French preparation using a meat or fish paste filling. Sometimes a fruit or vegetable mixture is used. Can be smooth or coarsely textured. Pates may be served hot or cold, usually as a first course or appetizer.

Pate

French for pie, this word-with accent over the e, is generally used to refer to various elegant, well-seasoned ground-meat preparations. A pate' can be satiny-smooth and spreadable or, like country pate', coarsely textured. It can be made from a finely ground or chunky mixture of meats (such as pork, veal, liver or ham), fish, poultry, game, vegetables, etc. Seasonings and fat are usually also included in the mixture, which can be combined before or after cooking. Pates may be cooked in a crust, in which case they're referred to as pate' en croute. They may also be cooked in a pork fat-lined container called a terrine (or any other similarly sized mold), in which case they're called pate' en terrine. Traditional parlance says that when such a mixture is cooked and served in a terrine, the dish is also called a terrine, and when unmolded it becomes a pate'. Today, however, the two terms are often used interchangeably. Pates may be hot or cold and are usually served as a first course or appetizer.

Pate

Pate names a mixture of ground meats and meat fats, game or liver, truffles perhaps, butter, port, Madeira or cognac, herbs and spices. It can be smooth or coarse. If the mixture is served cold, in its baking dish or molded in aspic (a savory jelly), it is called a pate or a terrine. Pate en croute is pate inside of a pastry crust. A galantine is a bird that has been boned and stuffed with pate.

Pate a Foncer

A shortcrust pastry dough made with butter and strengthened with water. Used as a lining for meat or fish pies.

Pate brisee

A French term for short pastry, a rich flaky dough used for sweet and savory crusts for dishes such as pies, tarts, Quiches and Barquettes.

Pate Brisee

A short crust pastry dough made with butter and eggs.

Pate brisee

French term for a rich pastry dough; used as a base for sweet or savory pies; mix of flour and butter.

Pate Choux

A paste used to make cream puffs, eclairs, and other more elaborate pastries. It is made by adding flour to boiling water or milk, which has been enriched with butter. Eggs are then added into the paste to leaven it. Savory pastries such as gougere may also be made with this paste.

Pate de Cacao

Same as chocolate liquor.

Pate de Fruits

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Pate Feuilletae

A dough comprised of many alternating layers of butter and pastry. This is an extremely versatile dough though preparation of it is labor intensive and very difficult.

Pate feuilletee

French term used since the nineteenth century to describe a light, flaky pastry dough made with equal parts of flour and butter.

Pate feuilletee

The French term for Puff Pastry.

Pate Sablee

Another type of sweet, short crust dough.

Pate sablee

French term used for a sandy pastry dough; made with flour quickly mixed with eggs and sugar; used in pastry recipes.