Apr 132013
 

Berrichan Easter pâtéSource : journaldesfemmes.com

Ingredients for 4:
300g puff pastry
600g minced meat, half pork, half veal
4 hard-boiled eggs

Roll the puff pastry out to a 50x22cm rectangle. Cut the dough in two, one 50x12cm and the other 50x10cm. Place the larger of the two on a baking sheet, set aside the other.
Arrange the meat onto the dough, allowing a 3cm margin all around.
Remove all 4 corners and fold the dough up over the meat.
Preheat the oven to 210°C.
Shell the eggs, halve each and arrange on the meat, flat side down.
Brush the dough with a little water, so it will become golden while cooking.
Place the second part of puff pastry over the pâté and seal delicately, using a fork.
Poke three chimneys into the surface, between the eggs, to evacuate steam when cooking. Humidify the pâté with a little water.
Out of the extra dough, cut out 24 little leaves and arrange them on the pâté for decoration: 6 around each chimney and 3 at each end. Humidify them as well.
Bake the pâté 35 minutes at 210°C then 15 minutes at 150°C. Cover with foil half-way through baking. When done, remove from the oven and allow to cool.
Serve warm or cold.

Serve with: salad.

Notes:
Interesting idea, but needs more flavor (thyme, parsley, shallots, garlic, maybe some sweet wine). These meats are very dry (little fat), so adding an egg to them probably couldn’t do any harm.

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 Posted by at 17:00 UTC

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