Easter Pâté from Berry Region Recipe
Easter Pâté from Berry Region
Flavors of Berry
Total time: 1hr to 2hr

Prep. time: 20 minutes
Cooking time: 70 minutes

Difficulty: Average
Chef's Note

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.

- 600 g (1 lb. 5 oz.) pie pastry (pâte brisée) made with butter
- 5 hardboiled eggs + 1 or 2 beaten eggs
- 375 g (13 oz.) ground Pork
- 375 g (13 oz.) ground veal
- 1 bunch of chopped parsley
- Nutmeg and quatre-épices
- Salt, pepper and cayenne
  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.
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