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Pâté de Pâques berrichon

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

  1. Hard-Boil Eggs: Hard boil 3 eggs. Let cool and peel them.
  2. Prepare Onion and Garlic: Peel the garlic and onion. Finely chop or process them in a food processor.
  3. 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.
  4. Make meat mixture
  5. Assemble the Pâté: Roll out the puff pastry. Line a loaf pan with the pastry. Add meat mixture.
  6. Bake.
  7. Cool.

Find it online: https://dailyfoodjournal.net/pate-de-paques-berrichon/