Prep. time: 20 minutes
Cooking time: 70 minutes

Hiding or giving out hardboiled eggs is an Easter tradition. In the Berry region of France, they’re hidden in golden pastry, in a pâté that can be eaten hot or cold. It makes a lovely addition to a buffet, especially if you’re patient enough to decorate the crust with flowers or chicks.

1. In a bowl, combine the ground pork, parsley and seasonings;
2. divide the pastry into 3: roll out one-third on a floured surface to form a rectangle 4-5 mm (scant 1/4”) thick;
3. place half the seasoned meat mixture in the center of the pastry; arrange the hardboiled eggs in a row down the middle of the meat mixture;
4. cover with the remaining meat;
5. brush the filling as well as the uncovered edges of the pastry with beaten egg;
6. roll out the remaining two-thirds of the pastry and cover the pâté;
7. trim the top crust so that 2 cm (3/4”) extend beyond the filling and trim the bottom crust 4 cm (1 1/2”) from the filling;
8. fold the edge of the bottom crust over the top and pinch to seal them together, crimping them decoratively;
9. brush the whole pâté with beaten egg; garnish with pastry trimmings that you have dipped into egg yolk;
10. place on a lightly buttered or non-stick baking sheet; bake in a 180° C (350° F) oven for 1 hour; if the pastry is browning too fast, cover with a sheet of aluminum foil.

 Hints from MSCOMM

If you’re afraid of breaking the pâté when you transfer it onto a serving platter, try:

1. chilling it first: it will be sturdier;
2. lining your baking sheet with parchment or aluminum foil: it will help you slide the pâté onto the platter.