This speciality is made with minced meat and hard-boiled eggs. It is known as as a Pâté Berrichon or as a Pâté de Paques (Easter pie) because it is often eaten as Easter. It gets it’s name from the Berry region, which ceased to exist after the French revolution.. Today the departments of L’Indre et le Cher make up most of what was formally the Berry province.
It can be eaten hot or cold but it really is delicious served cold with a green salad.
Ingredients :
- 2 sheets of puff pastry
- 300g sausage meat
- 200g minced veal
- 6 eggs (4 hard-boiled eggs, 1 egg for the pâté, 1 egg yolk for the pastry)
- 50g breadcrumbs
- Parsley
- Salt and pepper
- 1 shallot
- Nutmeg
- Optional : A tablespoon of cognac or of a sweet wine
Method :
- Pre-heat oven to 180°C
- Hard boil 4 of the eggs, remove shells
- Finely chop the shallot and the parsely
- Mix the meat with the shallot, parsely, one egg (beaten), the breadcrumbs and the alcohol (if using)
- Season with salt, pepper and nutmeg
- Pace one sheet of puff pastry and a baking tray covered with parchement paper
- PLace half of the meat filling down the middle of the pastry
- Slice the hard boiled eggs in half and place them on the meat face down
- Cover the eggs with the remaining meat filling
- Using the remaining puff pastry cover the meat and press down to seal the pastry
- Brush the pastry with the yolk of the remaining egg
- Make 2 large incisions in the pastry to allow the steam to escape while cooking
- Cook in oven at 180°C for 20 minutes and then lower the temp to 150°C and cook for a further 30 minutes
