Traditional Pâté de Pâques (French Easter Pie) · PrimedTable
French🥩 Meat
Traditional Pâté de Pâques (French Easter Pie)
⏱ 90 min
A stunning centerpiece from central France: puff pastry encasing a savory pork and mushroom forcemeat with whole hard-boiled eggs hidden inside. When sliced, the egg reveal makes this the ultimate Easter appetizer.
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Adapted from a video by French Cooking Academy
Traditional Pâté de Pâques Recipe (Authentic French Easter Pie)
Pork (pork belly & pork fillet)Substitutes: veal, chicken, or beef500 g
Madeira wineCan substitute with Cognac or Port20 ml
Dried morel or porcini mushroomsRehydrated before use1-2 tbsp
Shallot1
Fresh parsley~2 tbspest.
Butter20 g
EggsBoiled for exactly 7 minutes, plus 1 extra for egg wash3
Salt & pepper
to taste
Sugar½ tsp
Steps
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1
Cut the meat into pieces, season with salt, pepper and Madeira wine, mix well, and let it marinate in the fridge, ideally overnight.
2
Grind the marinated meat (fat and lean pieces together) using a coarse grinding plate, then refrigerate the ground meat.
3
Bring a pot of water to a boil, add the eggs and boil for exactly 7 minutes, then rinse under cold water to shock them for easy peeling.
4
Finely chop the shallot and parsley.
5
Melt butter in a pan, sauté the shallot first, then add the rehydrated mushrooms briefly to release flavor, finish with parsley for 1-2 minutes, then turn off heat and set aside in a container to cool.
6
Peel the boiled eggs, using running water to help remove the shells easily.
7
Using a stand mixer with a paddle attachment, beat the ground meat on low speed for about 30 seconds until it becomes elastic and the fat binds with the lean meat.
8
Add the sugar, the cooked shallot-mushroom-parsley mixture, and about half of the beaten egg, then continue mixing on low speed for about a minute until evenly combined but still with some texture.
9
Roll the puff pastry into one smaller and one larger rectangle. Place the smaller one as the base and spread a layer of forcemeat about 5cm thick, leaving a border free around the edges.
10
Place the whole peeled boiled eggs upright into the forcemeat, pressing gently to seat them, leaving small gaps between eggs.
11
Gently cover the eggs completely with the remaining forcemeat, shaping it into a neat mound so no egg is visible.
12
Brush egg wash along the edges of the base pastry as glue, then cover with the larger pastry sheet, hugging it around the filling and pressing the pastry firmly to seal.
13
Trim off excess pastry with a knife, press the edges firmly with a fork to seal, and optionally tuck and roll the edges under for an extra secure seal.
14
Brush the whole pie generously with egg wash, then refrigerate for at least 15-20 minutes to firm up.
15
Take the pie out, brush another layer of egg wash, score decorative lines on the surface with the back of a knife, and poke a small hole on top to let steam escape.
16
Bake at 190°C (fan-forced) for 45 minutes until golden and crisp.
17
Let the pie rest for 30-40 minutes after baking to let the filling set before slicing, to avoid a soggy, falling-apart result.
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