If we said « Easter », you would say « CHOCOLATE ! ». Whereas in Berry, the one who has the fame is the Berry Easter Pâté (Pâté de Pâques Berrichon in French) !
The Berry Easter Pâté is a pie made from pork and veal, hard-boiled eggs, all wrapped in puff pastry. In the Christian tradition, the recipe is called Easter Pâté to mark the end of Lent (40-day fast). The meat and the eggs that were forbidden during this period, were stored. Therefore, people ended up with a lot of eggs which they ate on Easter.
There is a legend on the Easter Pâté that says : “If you eat a Pâté that was made with eggs laid on the Good Friday, you will be protected from snake bite during a year”.
Emyliane has tested for you : THE recipe of the Berry Easter Pâté !
The ingredients : for 6 people
- 150g of minced meat (pork/veal)
- 1 puff pastry
- 3 eggs
- Salt/pepper/nutmeg/parsley
The recipe of the Easter Pâté :
STEP 1
Cook the eggs so that they are hard.
STEP 2
Roll out the puff pastry.
STEP 3
Combine the meat, parsley and spices.
STEP 4
Make a meat ball in the middle of the puff pastry.
STEP 5
Once the eggs are cold, cut them in half and arrange them on the meat.
STEP 6
Close the puff pastry on the side, so that it is airtight.
STEP 7
You can brush the pâté with egg yolk.
STEP 8
Drill a few holes on the top and cook for 30 minutes at 200°C (thermostat 6-7).
Emyliane’s little extra : to taste with a drizzle of hazelnut oil.
Published on 20/10/2021