Berrichon easter pâté: a delicious traditional easter pie!

Ingredients

• 200 g ground pork
• 200 g ground veal
• 6 eggs
• 1 garlic clove
• 1 shallot
• salt
• pepper
• thyme
• fresh parsley
• nutmeg
• 2 sheets of puff pastry

Materials

• 1 loaf pan (8x4 inches)

Preparation

• Cook 4 eggs in boiling water for 10 minutes until hard-boiled. Transfer to cold water, then peel.
• In a large bowl, combine ground pork, ground veal, 1 egg, chopped garlic clove, chopped shallot, salt, pepper, thyme, fresh parsley, and nutmeg.
  
• Unroll the first puff pastry, place the loaf pan on top, and cut around the pan. Place the second puff pastry in the greased pan.
• Spread half of the filling in the puff pastry, then place the 4 hard-boiled eggs on top. Cover with the remaining filling.
  
• Preheat the oven to 350°F (180°C) using the convection setting. Separate the white from the yolk of the last egg. Fold the puff pastry over the filling. Brush with the egg white.
• Place the puff pastry rectangle on top and fold the dough inward using a spoon. Create a pattern on the pastry and brush with egg yolk.
  
• Bake your pie in the oven for 50 minutes at 350°F (180°C).
• And there you have it, your Easter pie is ready!
  

Cookware

Questions

Photos of members who cooked this recipe