Easter Pâté - Berry, FranceTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:336 kcal
Proteins:12.3 g
Fats:23.9 g
Carbohydrate:17.2 g
Fibers:0.6 g
Sugar:0.3 g
Cholesterol:115.4 mg
Sodium:242.9 mg
Calcium:19.7 mg
SIMILAR RECIPES
Cretons - Reduced-fat version
Cretons (Quebec Potted Pork)
Homemade Pork Rillettes
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Rillettes on Endive Leaves
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
600
g
pie pastry (pâte brisée) made with butter
6
or 2 bea10 eggs
750
g
ground pork
1
bunch of chopped parsley
nutmeg and quatre épices
salt, pepper and cayenne
METHOD
- In a bowl, combine the ground pork, parsley and seasonings;
- divide the pastry into 3: roll out one-third on a floured surface to form a rectangle 4-5 mm (scant 1/4”) thick;
- place half the seasoned meat mixture in the center of the pastry; arrange the hardboiled eggs in a row down the middle of the meat mixture;
- cover with the remaining meat;
- brush the filling as well as the uncovered edges of the pastry with beaten egg;
- roll out the remaining two-thirds of the pastry and cover the pâté;
- trim the top crust so that 2 cm (3/4”) extend beyond the filling and trim the bottom crust 4 cm (1 1/2”) from the filling;
- fold the edge of the bottom crust over the top and pinch to seal them together, crimping them decoratively;
- brush the whole pâté with beaten egg; garnish with pastry trimmings that you have dipped into egg yolk;
- place on a lightly buttered or non-stick baking sheet; bake in a 180° C (350° F) oven for 1 hour; if the pastry is browning too fast, cover with a sheet of aluminum foil.
Hints from MSCOMM
If you’re afraid of breaking the pâté when you transfer it onto a serving platter, try:
- chilling it first: it will be sturdier;
- lining your baking sheet with aluminum foil: it will help you slide the pâté onto the platter.
WINE SUGGESTIONS
Zinfandel
Zinfandel Rosé
Riesling
CHEF'S NOTES
Hiding or giving out hardboiled eggs is an Easter tradition. In the Berry region of France, they’re hidden in golden pastry, in a pâté that can be eaten hot or cold. It makes a lovely addition to a buffet, especially if you’re patient enough to decorate the crust with flowers or chicks.
