Pâté Berrichon

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Preparation: 20 minutes
Cook: 30 minutes
Servings: 6


-1 pastry crust or pure butter puff pastry
– 300 g ground pork
-200 g ground veal
-6 eggs at room temperature
-2 shallots
-1/2 bunch parsley
-2 pinch 4 spices
-5 turns of black pepper mill


Preheat the oven to 180°C. 

Bring a pot of water with a teaspoon of vinegar to the boil. Immerse 4 eggs for 8 minutes. Refresh them under water and peel them immediately and hold for later. 

Peel and finely chop the shallot with a knife. Chop the parsley. In a salad bowl, mix the meats, shallots, parsley, 1 raw egg, 4 spices, salt and pepper abundantly. 

Spread the dough to form 2 rectangles. One 25 cm long and 10 cm wide, the other 30 cm long and 15 cm wide. Place the small rectangle on a baking sheet, prick the bottom. Place half of the stuffing on the small rectangle, leaving 1 cm of free dough all around. Beat the last egg and brush the free edges with a thin layer of egg. Place the 4 eggs lengthwise, in the center of the stuffing. 

Cover them and surround them completely with the stuffing, clearly marking the separation of the eggs by making small mounds. Prick and place the 2nd rectangle of dough on the stuffing, seal the edges with a fork. Tuck the edges under the pâté. Mark the mounds formed around the eggs by pressing the dough between each. Brown the top of the pâté. 

Bake the pâté at the bottom of the oven for 30 minutes. Enjoy hot. 

Original Recipe  

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