The paté berrichon, also known as Easter pâté, is a specialty from the Berrichon region. The preparation process is meticulous, from chopping the meat to baking it with a layer of puff pastry and egg. Ideal for celebrating at any time of the year.
The preparation of Paté berrichon involves chopping the meat in a food processor, then mixing it with shallots, onion, garlic, and parsley.
All of this is seasoned with salt, pepper, parsley, and nutmeg, along with an egg and white wine.
Subsequently, a type of pie is assembled with layers of puff pastry and filling, placing the hard-boiled eggs in the center before baking.
Paté berrichon or Easter pâté
Ingredients
2 Puff pastry or pie crust
400 grams of Pork meat
400 grams of Beef
1 Onion
3 Shallots
2 Garlic cloves
4 Eggs
150 milliliters of White wine
1 Salt, pepper, parsley, and nutmeg to taste
Preparation
Step 1 : The meat is chopped in a food processor.
Step 2 : Then, the filling is prepared by finely chopping shallots, onion, garlic, and parsley, and mixing them with the chopped meat, an egg, and white wine.
Step 3 : Season with salt, pepper, parsley, and nutmeg.
Step 4 : Next, place a sheet of puff pastry on a surface and spread a thick layer of filling over it.
Step 5 : Distribute the 3 halved hard-boiled eggs in a row along the filling, then cover with a second layer of pastry.
Step 6 : Cut a sufficiently wide rectangle so that you can pinch the edges around, and brush the pie with egg yolk.
Step 7 : Bake at mid-height at 180°C (356°F) for approximately one hour.
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