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

Ingredient Substitutions

• Instead of Ground pork: Ground pork shoulder, Ground pork belly
• Instead of Ground veal: Ground beef, Ground chicken
• Instead of Hard‑boiled eggs: Pre‑cooked hard‑boiled eggs
• Instead of Fresh egg: Pasteurized liquid egg
• Instead of Puff pastry: Shortcrust pastry, Phyllo sheets
• Instead of Shallots: Yellow onion
• Instead of Garlic cloves: Garlic powder
• Instead of Fresh parsley: Dried parsley
• Instead of Provençal herbs: Thyme, rosemary, savory
• Instead of Nutmeg: Ground nutmeg
• Instead of Unsalted butter: Margarine

Equipment Needed

• Egg saucepan
• Mixing bowl
• Cutting board
• Chef's knife
• Whisk or fork
• Nutmeg grater
• Kitchen brush
• Baking sheet
• Oven
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

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

Chef Tips from the Video

• Keep all ingredients (especially the pastry) chilled until assembly
• Use quality butter for a more flavorful glaze
• Let the pâté rest after cooking to improve its hold when slicing

Troubleshooting

Storage

Refrigerator: Store in an airtight container, 2–3 days refrigerated.

Freezer: Wrap well (plastic wrap + freezer bag) and keep up to 1 month.

Room temperature: Can stay at room temperature up to 2 hours after cooking.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated
• Assemble the pâté 2 hours before cooking, cover with plastic wrap
• The cooked pâté can be reheated in the oven at 150°C for 15 minutes