Le pâté Berrichon

In the Berry, there are almost as many Pâté de Paques recipes as there are Berry natives. We modestly offer you two tried and tested recipes! The first is from Alain Nonnet, chef at La Cognette, and the second is from Linda Louis. These will undoubtedly rival those of the best Berry grandmothers.

Ingredients

For 6 people

1 kg of puff pastry – 400 g of minced pork – 400 g of minced veal (preferably shoulder) – 6 hard-boiled eggs – 1 fresh egg for stuffing, 1 yolk for browning – 1 clove of garlic, finely chopped – 2 shallots – Salt, pepper, thyme, parsley, nutmeg – The little extra: ½ glass of sweet wine1 kg of puff pastry – 400 g of minced pork – 400 g of minced veal (preferably shoulder) – 6 hard-boiled eggs – 1 fresh egg for stuffing, 1 yolk for browning – 1 clove of garlic, finely chopped – 2 shallots – Salt, pepper, thyme, parsley, nutmeg – The little extra: ½ glass of sweet wine

Recipete

Prepare the hard-boiled eggs.
Peel and finely chop the shallots, garlic, parsley, and thyme. Add them to the ground pork and veal, along with the whole fresh egg.
Mix this mixture well and season to taste (salt, pepper and grated nutmeg). Flavor the stuffing with half a glass of sweet wine and mix well again.
Divide the dough into two equal parts. Roll out two identical rectangles, 10 cm wide and 0.5 cm thick.
Fill the first with a thick layer of stuffing. Arrange the halved hard-boiled eggs in a line along their entire length.
Cover the whole thing with the second rectangle of dough. Pinch the edges well all around and brush the pie with egg yolk.
Bake in a medium oven for about an hour.