Berrichon Easter pâté Traditional egg recipe


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

This puff pastry is ideal for the family Easter meal but also all year round for your starters or to proudly sit at your buffet table.

Berrichon meat and egg Easter pâté

Here I give you the recipe with all the advice from my butcher from Berry, who of course prepares it every year for his customers at Easter.

  • The choice of meats: This is traditionally a mixture of pork and veal (2/3 – 1/3 or half – half depending on the recipes). Some people don’t include veal and often you will only see sausage meat. I kept here the minced pork – veal mix that he recommends.
  • A little flour helps bind the stuffing without weighing it down, and ensures that this pâté, when served cold, holds together well.
  • Cognac, which you can replace with Armagnac
  • Puff pastry, for a well puffed and less dense result but some in Berry make Easter pâté with shortcrust pastry.
  • Be generous with seasoning: salt, a lot of pepper and grated nutmeg.
cooking technique shredding puff pastry

Do you know the origin of this Easter pâté recipe?

Originally from the Berry region, this recipe is traditionally prepared for the family meal on Easter Day. In the Christian religion, after Lent when meat and eggs were not consumed, the festive meal on Easter Monday was an opportunity to enjoy these dishes neglected during Lent but also to use the eggs which had accumulated over the days. Additionally, the egg symbolizes fertility.

This tradition of Berry Easter pâté still continues today and Easter pâté is also found in other regions such as Poitou.

Berrichon meat and egg Easter pâté
Meal puff pastry terrine Easter pâté and salad
Berrichon Easter pâté with meat and hard-boiled eggs

Berry Easter pâté

A regional specialty of Berry, this puff pastry with pork and veal and hard-boiled eggs is a pure delight. For the family Easter meal or for your starters & buffets

To prevent sleep

Preparation time 20 minutes

Cooking time 55 minutes

Type of dish Entrance

Kitchen French, Traditional

Prepare the stuffing

  • Peel the shallots and roughly chop them. Peel the garlic clove, slice it finely. Trim the parsley, roughly chop the leaves, you want to get a large handful.

  • Mix the two meats, add the garlic, shallot and parsley, mix.

  • Add 1 beaten egg, 2 tablespoons of Cognac and 1 heaped tablespoon of flour. Mix well, the stuffing is finished.

  • Season generously with nutmeg, pepper and salt.

Proceed with assembling the pâté

Enjoy your food !



Enjoy