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Recipe · Loire Valley
Pâté de Pâques berrichon
Berry Easter pork pie with hard-boiled eggs
⏱ 120 minServes 8Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)shortcrust pastry
400 g (14 oz)ground pork shoulder- 200 g (7 oz)sausage meat
6hard-boiled eggs
1shallot
2 tbspchopped parsley
1 tspfour-spice blend (quatre-épices)- 1eggfor glazing
50 ml (3½ tbsp)cognac
Saltpepper
- 500 g (18 oz) shortcrust pastry
- 400 g (14 oz) ground pork shoulder
- 200 g (7 oz) sausage meat
- 6 hard-boiled eggs
- 1 shallot
- 2 tbsp chopped parsley
- 1 tsp four-spice blend (quatre-épices)
- 1 egg for glazing
- 50 ml (3½ tbsp) cognac
- Salt pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the ground pork, sausage meat, chopped shallot, parsley, spices and cognac.
- Season, knead together and chill for 30 minutes.
- Line a buttered loaf pan with two-thirds of the pastry.
- Add half the filling and line up the hard-boiled eggs down the middle.
- Cover with the rest of the filling, packing it tightly.
- Cover with the remaining third of pastry and seal the edges.
- Cut a steam vent in the center, brush with beaten egg and decorate.
- Bake for 1 hour at 180°C (350°F) until deep golden.
- Let cool before unmolding and serve at room temperature.
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