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Berichon Easter Pâté

Recipe by Gourmet TV - PARIS 🇫🇷 - Cooking

A meat pâté in crust, typical of the Berry region, ideal for Easter celebrations. A flavorful blend of pork, veal and hard‑boiled eggs, wrapped in golden puff pastry, served hot or cold with a crisp green salad.

MediumFrenchServes 5

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Source Video
25m
Prep
1h 5m
Cook
11m
Cleanup
1h 41m
Total

Cost Breakdown

Total cost:$14.15
Per serving:$2.83

Critical Success Points

  • Cooking hard‑boiled eggs
  • Properly sealing the pastry around the filling
  • Baking until internal temperature reaches 70°C

Safety Warnings

  • Watch out for splashing boiling water when cooking the eggs
  • Handle cold puff pastry to avoid steam burns
  • Cook the meat to at least 70°C to eliminate bacteria
  • Use a sharp knife carefully

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