Traditional Pâté de Pâques Recipe (Authentic French Easter Pie)

Ingredients

• 1 sheet Puff Pastry Sheet (store‑bought, defrosted; approx. 250 g)
• 250 g Pork Belly (fatty cut, trimmed)
• 250 g Pork Fillet (lean cut)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 20 ml Madeira Wine (dry; can substitute dry sherry or Marsala)
• 1 medium Shallot (peeled, finely diced)
• 2 tbsp Fresh Parsley (leaves only, finely chopped)
• 5 g Dried Morel Mushrooms (rehydrate in warm water 10 min, use 1‑2 tbsp rehydrated)
• 20 g Butter (unsalted, cut into cubes)
• 0.5 tsp Granulated Sugar
• 4 large Eggs (3 for boiling, 1 for egg wash (half used))

Instructions

1. Season and Marinate Pork

   Combine pork belly and pork fillet in a bowl, add 1 tsp salt, 0.5 tsp black pepper and 20 ml Madeira wine. Mix thoroughly, cover, and refrigerate for at least 8 hours (overnight).

   Time: PT12H

2. Grind the Marinated Meat

   Fit the grinder with a large‑die plate, keep it chilled, and feed the marinated pork through. Collect the ground meat in a clean bowl.

   Time: PT5M

3. Boil Eggs

   Fill a saucepan with water, bring to a rolling boil, add a splash of vinegar, lower 3 eggs gently, and boil exactly 7 minutes. Transfer eggs to ice‑water bath to cool, then set aside.

   Time: PT7M

4. Chop Herbs and Rehydrate Mushrooms

   Finely dice the shallot, chop parsley leaves only, and rehydrate the dried morels in warm water for 10 minutes, then drain, reserving a tablespoon of the soaking liquid.

   Time: PT10M

5. Sauté Shallot, Mushrooms, and Parsley

   Melt 20 g butter in a frying pan over medium heat. Add the shallot and sauté 1 minute, then the rehydrated mushrooms for another minute, finally stir in parsley for 30 seconds. Remove from heat.

   Time: PT5M

6. Mix Meat with Aromatics and Egg

   Place the ground pork in the stand mixer, beat on low for 30 seconds. Add 0.5 tsp sugar, the sautéed aromatics, and half of a beaten egg. Mix on low for about 1 minute until the mixture becomes slightly elastic and the fat is evenly distributed.

   Time: PT2M

7. Peel Boiled Eggs

   Tap each boiled egg gently on a hard surface, roll to crack, and peel under running water.

   Time: PT5M

8. Prepare Puff Pastry Base

   Roll out a smaller rectangle (≈20 × 30 cm) of the defrosted puff pastry on parchment. Place it on a baking sheet, keeping a 2 cm border free around the edges.

   Time: PT5M

9. Layer Meat and Eggs

   Spread a thin layer of the meat mixture on the pastry base, leaving the border free. Arrange the three whole boiled eggs spaced evenly. Cover the eggs with the remaining meat mixture, smoothing the top so the eggs are fully enclosed.

   Time: PT15M

10. Wrap with Top Puff Pastry

    Brush the exposed pastry edges with egg wash (half beaten egg). Lay the larger puff‑pastry sheet over the filling, press edges to seal, trim excess, and crimp with a fork. Tuck the excess under the meat if desired.

    Time: PT5M

11. Egg Wash and Vent

    Brush the entire surface with egg wash (egg yolk). Score decorative lines if you like, then cut a small vent hole in the centre to allow steam to escape.

    Time: PT2M

12. Chill and Bake

    Refrigerate the assembled pie for 15‑20 minutes to firm the shape. Preheat the oven to 190°C (fan‑forced). Bake for 45 minutes until the pastry is puffed and golden.

    Time: PT45M

    Temperature: 190°C

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

30 g

Fat

30 g

Fiber

2 g