{"id":8179,"date":"2021-10-20T14:19:55","date_gmt":"2021-10-20T12:19:55","guid":{"rendered":"https:\/\/www.aubigny-sologne.com\/en\/?p=8179"},"modified":"2021-10-20T14:19:56","modified_gmt":"2021-10-20T12:19:56","slug":"the-real-berry-easter-pate-recipe","status":"publish","type":"post","link":"https:\/\/www.aubigny-sologne.com\/en\/2021\/10\/20\/the-real-berry-easter-pate-recipe\/","title":{"rendered":"The “real” Berry Easter P\u00e2t\u00e9 recipe"},"content":{"rendered":"\n

If we said \u00ab Easter<\/strong> \u00bb, you would say \u00ab CHOCOLATE ! \u00bb. Whereas in Berry<\/strong><\/a>, the one who has the fame is the Berry<\/strong> Easter P\u00e2t\u00e9 <\/strong> (P\u00e2t\u00e9 de P\u00e2ques Berrichon<\/strong> in French) !<\/p>\n\n\n\n

The Berry Easter P\u00e2t\u00e9<\/strong> 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 P\u00e2t\u00e9<\/strong> 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.<\/p>\n\n\n\n

There is a legend on the Easter P\u00e2t\u00e9<\/strong> that says : “If you eat a P\u00e2t\u00e9 that was made with eggs laid on the Good Friday, you will be protected from snake bite during a year”.<\/p>\n\n\n\n

Emyliane has tested for you : THE recipe of the Berry Easter P\u00e2t\u00e9 !<\/h2>\n\n\n\n
\"\"
\u00a9 OT Sauldre et Sologne<\/figcaption><\/figure>\n\n\n\n

The ingredients : for 6 people<\/h2>\n\n\n\n
  • 150g of minced meat (pork\/veal)<\/li>
  • 1 puff pastry<\/li>
  • 3 eggs<\/li>
  • Salt\/pepper\/nutmeg\/parsley<\/li><\/ul>\n\n\n\n\n
    \n \n \"\"\n\n

    The recipe of the Easter P\u00e2t\u00e9 :<\/h3>\n \n

    STEP 1<\/strong>
    Cook the eggs so that they are hard.
    STEP 2<\/strong>
    Roll out the puff pastry.
    STEP 3<\/strong>
    Combine the meat, parsley and spices.
    STEP 4<\/strong>
    Make a meat ball in the middle of the puff pastry.
    STEP 5<\/strong>
    Once the eggs are cold, cut them in half and arrange them on the meat.
    STEP 6<\/strong>
    Close the puff pastry on the side, so that it is airtight.
    STEP 7<\/strong>
    You can brush the p\u00e2t\u00e9 with egg yolk.
    STEP 8<\/strong>
    Drill a few holes on the top and cook for 30 minutes at 200\u00b0C (thermostat 6-7).<\/p>\n<\/div>\n\n\n

    Emyliane’s little extra : to taste with a drizzle of hazelnut oil.<\/p><\/blockquote>\n\n\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    If we said \u00ab Easter \u00bb, you would say \u00ab CHOCOLATE ! \u00bb. Whereas in Berry, the one who has the fame is the Berry Easter P\u00e2t\u00e9 (P\u00e2t\u00e9 de P\u00e2ques Berrichon in French) ! The Berry Easter P\u00e2t\u00e9 is a pie made from pork and veal, hard-boiled eggs, all wrapped in puff pastry. In the […]<\/p>\n","protected":false},"author":3,"featured_media":8195,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_relevanssi_hide_post":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"6910,3883,4554,3588,3648,6893","_relevanssi_noindex_reason":""},"categories":[58,10],"tags":[],"acf":[],"yoast_head":"\nThe "real" Berry Easter P\u00e2t\u00e9 recipe - Sauldre et Sologne Inter-communal Tourist Office<\/title>\n<meta name=\"description\" content=\"If we said \u00ab Easter \u00bb, you would say \u00ab CHOCOLATE ! \u00bb. 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