Easter Pâté Berrichon Traditional Eggs Recipe

Regional specialty of Berry, this puff pastry with pork and veal and hard -boiled eggs is a pure delight. For your entries & buffets

This puff pastry is ideal for the family meal of Easter but also throughout the year for your entries or to proudly enthroned at the table of your buffets.

I give you the recipe here with all the advice of my butcher from Berry, which of course prepares each year for its Easter customers.

The choice of meats: it is traditionally a mixture of pork meats and veal meat (2/3 – 1/3 or half – half depending on the recipes). Some do not put a calf and often you will only see sausage flesh. I kept here the pork mix – chopped calfs he recommends.
A little flour helps bind the stuffing without weighing it down, and makes this pâté when served cold, stands well.
Cognac, which you can replace with Armagnac
Puff pastry, for a well swollen and less dense rendering but some in the Berry make the Easter pâté with shortcrust pastry.
Be generous in seasoning: salt, a lot of pepper and grated nutmeg.

Do you know this Easter pâté recipe origin?

Originally from the Berry region, this recipe is traditionally prepared for the family meal on Easter day. In the Christian religion, after Lent where meats and eggs were not consumed, the festive meal on Easter Monday was an opportunity to taste these neglected dishes during Lent but also to use the eggs that had accumulated over the days. In addition, the egg symbolizes fertility.

This tradition of Easter Pâté Berrichon continues today and the Easter pâté is also found in other regions such as Poitou.