Ecomely

Language

Berry Easter Pie (Pâté de Pâques berrichon): photo of the dish
Illustrative photo: GrandCelinien — CC BY-SA 3.0, Wikimedia Commons
Meat

Berry Easter Pie (Pâté de Pâques berrichon)

Puff pastry pie with pork and veal and hard-boiled eggs in the center: the great Easter dish of Berry.

  • 1 h 40
  • 8 servings
  • Medium
  • Pricier
  • Berry

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

483 kcal per serving

Protein
21.7 g
Carbohydrates
27.4 g
Fat
31 g
of which saturated fat
11.4 g
Fiber
1.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Hard-boil 4 eggs for 10 minutes and peel them.
  2. Mix the meats with the chopped shallots, parsley, wine, salt, pepper, and nutmeg.
  3. On one sheet of pastry, spread half the filling in a rectangle, line up the hard-boiled eggs down the center, and cover with the rest.
  4. Close with the second sheet, seal, brush with the last beaten egg, cut a steam hole, and bake for 1 hour at 350°F (180°C). Eat it hot or cold.

More ideas

Roast Leg of Lamb with Flageolet Beans1 h 15 · 6 serv.Shepherd's pie1 h · 4 serv.Roast chicken1 h 30 · 4 serv.Pork Roast with Potatoes1 h 30 · 6 serv.Sweet Potato Shepherd's Pie55 min · 4 serv.Stuffed Tomatoes1 h 10 · 4 serv.Tartiflette1 h · 4 serv.Cheese gougères45 min · 25 serv.

Original Ecomely recipe.