Description
This Pâté de Pâques Berrichon recipe is a traditional French dish, a savory meat pâté that’s a classic centerpiece for Easter celebrations in the Berry region of France. It’s a rustic, flavorful, and deeply satisfying dish that showcases simple ingredients and time-honored techniques
Ingredients
Scale
- 1 sheet puff pastry (about 14-17 ounces), thawed if frozen
- 4 eggs
- 1.65 lbs (750g) ground pork (or 0.55 lbs (250g) ground veal + 1.1 lbs (500g) ground pork)
- 1 onion
- 1 clove garlic
- 2 slices bread, crusts removed
- 1/2 teaspoon ground nutmeg
- 1/2 bunch parsley, chopped (about 1/4 cup)
- Salt and freshly ground black pepper, to taste
- Optional: 1 egg yolk, for egg wash
Instructions
- Hard-Boil Eggs: Hard boil 3 eggs. Let cool and peel them.
- Prepare Onion and Garlic: Peel the garlic and onion. Finely chop or process them in a food processor.
- Soak and Prepare Bread: Soak the bread slices in a little cold water. Squeeze out the excess water and mash the bread into a paste.
- Make meat mixture
- Assemble the Pâté: Roll out the puff pastry. Line a loaf pan with the pastry. Add meat mixture.
- Bake.
- Cool.