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
The recipe of the Easter Pâté :
Cook the eggs so that they are hard.
Roll out the puff pastry.
Combine the meat, parsley and spices.
Make a meat ball in the middle of the puff pastry.
Once the eggs are cold, cut them in half and arrange them on the meat.
Close the puff pastry on the side, so that it is airtight.
You can brush the pâté with egg yolk.
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