Berichon Easter Pâté

Ingredients

• 300 g Ground pork (Preferably fatty and tender)
• 300 g Ground veal (Ask the butcher to grind it finely)
• 3 unités Hard‑boiled eggs (Cooked 9 min starting from cold water)
• 1 unité Fresh egg (To bind the filling and for the glaze)
• 1 rouleau Puff pastry (About 250 g, kept refrigerated until use)
• 2 unités Shallots (Finely chopped)
• 2 unités Garlic cloves (Thinly sliced)
• 1 cuillère à soupe Fresh parsley (Chopped)
• 1 cuillère à café Provençal herbs (Blend of dried herbs)
• 1 pincée Nutmeg (Freshly grated)
• 15 g Unsalted butter (Melted, for brushing the pastry)
• à goût Salt (Preferably coarse salt)
• à goût Freshly ground pepper (Freshly ground)

Instructions

1. Cooking hard‑boiled eggs

   Place the eggs in a saucepan of cold water, bring to a boil, then cook for 9 minutes. Transfer them immediately to ice water to stop the cooking.

   Time: PT15M

2. Prepare the filling

   In a mixing bowl, combine the ground pork, ground veal, finely chopped shallots and garlic, parsley, Provençal herbs, freshly grated nutmeg, salt, pepper and the fresh egg. Mix by hand or with a fork until a homogeneous consistency is achieved.

   Time: PT10M

3. Prepare the puff pastry

   Roll out the puff pastry on a baking sheet lined with parchment paper. Cut a large triangle (or rectangle depending on desired shape) that will form the “pouch” of the pâté.

   Time: PT5M

4. Stuff the eggs

   Place the three hard‑boiled eggs in the center of the pastry triangle. Cover the eggs with the meat filling, pressing lightly to envelop them well. Fold the pastry edges over the filling to form a tightly sealed log.

   Time: PT5M

5. Decorate and glaze

   With a small knife, make decorative incisions on the top of the pâté. Brush the surface with beaten egg (or melted butter) to achieve a nice golden color.

   Time: PT5M

6. Baking

   Preheat the oven to 180°C. Bake the pâté on the sheet and cook for 45 minutes, or until the pastry is nicely golden and the internal temperature of the meat reaches 70°C.

   Time: PT45M

   Temperature: 180°C

7. Rest and serve

   Let the pâté rest for 5 minutes before slicing. Serve hot or cold, accompanied by a crisp green salad.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

30 g

Fat

25 g

Fiber

1 g