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Easter is fast approaching! And what better way to celebrate this occasion than to concoct a delicious pâté made from puff pastry, pork and veal? While the rest of the year it is known as Berrichon pâté, it is also called Easter pâté during the eponymous celebration due to the addition of eggs inside, symbolizing fertility and renewal. .

Inspired by Christian tradition, this Easter pâté marks the end of the 40-day Lent, where abstinence from meat and dairy products is practiced to make way for foods such as vegetables or fish. The story goes that it was a certain Jenny Touzin who had the good idea of ​​combining pâté and eggs for Easter, motivated by a surplus of eggs during this period, reports France Blue.

If assembling the pâté may seem difficult for novice cooks, it is simplified here thanks to the use of the cake mold. If you’re not a fan of veal, you can replace it with a mixture of sausage meat and minced meat. What are you waiting for to make it at home? And for even more ideas for your Easter meal, find all our recipes on our dedicated page

  1. Cook 4 eggs for 9 minutes in boiling water.
  2. Run them under cold water, then peel them.
  3. Peel and chop the shallots.
  4. Wash and chop the chives and parsley.
  5. Tear off the thyme.
  6. In a salad bowl, put the meats, herbs, coriander, shallots and egg. Mix.
  7. Preheat the oven to 200° C (th 6/7).
  8. Place the first puff pastry in a 28 cm cake mold.
  9. Fill the mold with half of the stuffing.
  10. Smooth and pack well.
  11. Add the hard-boiled eggs in single file, pushing them in slightly.
  12. Cover with the remaining stuffing and smooth.
  13. Fold the first dough and brush with egg yolk.
  14. Cut a rectangle out of the second puff pastry.
  15. Place it on the stuffing.
  16. Seal the edges.
  17. Brush the surface with egg yolk.
  18. Make 2 slits on top to let steam escape.
  19. Add decorations.
  20. Brush them with egg yolk.
  21. Bake for 45 min.
  22. Leave to cool for 10 minutes before unmolding.

You can simply serve it on the plate while still warm or cold, accompanied by a green salad.


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