Homemade Easter pie, family recipe
Easter Pâté is one of the essential dishes of Easter celebrations in our respective families (Armel and Emmanuel). We both have roots in Sologne not far from Berry and for us, it is impossible to spend the Easter holidays without having this tasty crispy, hot and fragrant pâté served on our tables.
The recipe that we offer is a family recipe, very simple, easy to make, by all. The result is amazing! The stuffing, a little rustic and rustic, is very fragrant, the flavors explode in the mouth, it's very generous. Its texture is thought to have small pieces of meat. It is delicious.
The recipe may seem long to you but it is mainly because we detail everything so that it is simple and easy for you. 
Important: this is a recipe to prepare the same day. This pâté can be eaten hot out of the oven or still lukewarm after a short rest time out of the oven. It is not eaten cold. Reheated, it will be much less interesting because it will lose its ultra-crispy side and the stuffing will lose its softness. At home, we like to serve it still hot, as a main course, accompanied by a few leaves of young lettuce seasoned with a homemade vinaigrette.
What is Easter Pâté ?
It is a pie filled with a stuffing made from pork belly and veal, and also hard-boiled eggs, aligned along the length of the pie. It is a traditional country recipe, generous, a family dish that is usually served at Easter.
Sometimes called pâté Berrichon, Easter pâté is a specialty of Berry. Having spent a lot of time in Sologne, we have always known this pâté which is part of the family traditions.
Eggs are an important symbol in the Easter tradition. The essential egg hunt on Easter Day has become a lovely custom for children and parents. Eggs are associated with fertility, birth and they also mark the end of the fast. In the Christian tradition, during Lent, we observe a time of fasting during which we do not consume meat, dairy products or eggs until Holy Saturday, the eve of Easter Day. During this lean period, the hens continued to lay 
So we found ourselves at the end of the fast with a good supply of eggs. 
just waiting to be cooked. Hence the use of eggs in this pâté.
So we found ourselves at the end of the fast with a good supply of eggs. just waiting to be cooked. Hence the use of eggs in this pâté.What is the origin of this recipe ?
As we explained to you above, it is a recipe deeply rooted in the Easter traditions of Berry and also of Sologne, Touraine and Poitou. It can sometimes be found under the name of pâté berrichon, pâté poitevin or even “goguenion” or “goguenioche”. Depending on the region where you are in France, it is quite possible that you know little or nothing about Easter pâté. One of the many legends about this pâté says that “if you eat a pâté made with eggs laid on Good Friday, you will be protected for a year from snake bites.” 
In the end, we do not know precisely the origin of the recipe. However, we found a cookbook dating from the end of the 19th century with a recipe for Berry egg pâté.
This recipe has been thought out, prepared and cooked by us with great care and everything is perfectly thought out and dosed to offer you a wonderful moment at the table, so... go ahead, with confidence !
Tasting advice: as explained above, this pâté is eaten hot, the same day. It is therefore not necessary to prepare a large quantity. Just the amount you need. Reheated, it will lose its crispness and the aromas will no longer have this exceptional freshness. In any case, do not eat this pâté cold, the stuffing will not be soft enough, everything will be frozen, including the aromas, it is not interesting.
The recipe for homemade Easter pie
Ingredients :For approximately 4 to 6 people as a main course. Recipe to prepare for tasting the same day. The marinade must be done 24 hours before. When it comes to choosing and preparing meats, be sure to read our introductory advice above.
- 350g pork
- 200g ground veal
- 250g of rabbit meat in small pieces
- Hard-boiled eggs = as many eggs as the length of the pâté + 1 egg yolk
- 2 pieces of excellent quality all-butter puff pastry
- 1 pinch of 4 spices + 20 to 25 g of mustard seeds.
- 1 clove of fresh garlic, finely chopped
- Fresh parsley = as much as you want !
- 1 bunch of chives
- 6 sprigs of fresh thyme
- 4 cl of very good Cognac
- 1 good tbsp. at s. strong mustard
- Salt pepper
Preparation :
Marinade, the day before: prepare the 3 meats (see my preparation tips in the introduction) then mix them. Mix by hand to preserve the rusticity of the texture. Knead and mix well the 3 meats so that the whole is homogeneous.Beforehand: mix the 4 spices with a little salt, this separates the particles. Add them, mix well. Add 2 cl of Cognac + garlic + pepper + strong mustard + mustard seeds. Thoroughly mix this set. Cover the container with cling film and refrigerate overnight, until the next day.
D-Day: Cook the eggs and peel them.Preheat the oven to 210°C. Provide a little water to glue the puff pastry together + 1 egg yolk slightly relaxed with a drop of water to color the dough before putting it in the oven.
Add the rest of the cognac (2 cl) + chives + thyme + finely chopped parsley to the marinade and mix well. Smell the delicious aromas… it’s already very appetizing !
Before assembling the pâté, prepare the dish or grill that will accommodate the pâté for cooking. Provide a little water to glue the puff pastry together + 1 egg yolk slightly relaxed with a drop of water to color the dough before putting it in the oven.
The eggs will be placed on top of the stuffing or in the middle of the stuffing. But before covering the stuffing !
On your baking dish or grill lined with parchment paper, spread your first puff pastry. Place the stuffing, starting from the centre, giving it the shape and volume you want. Leave 3 to 4 cm of dough protruding around the volume of stuffing to raise the dough all around the stuffing. The eggs will be placed on top of the stuffing or in the middle of the stuffing. Dampen the edges of your dough with a brush with water. Place the other piece of puff pastry that covers the stuffing and glue the 2 pieces edge to edge. Cut off the excess dough. Seal the edges by pressing a little but not too much so as not to crush the puff pastry.
Make a decoration with a knife on the dough if you wish. However, it is easier to make patterns on the flat dough before covering.
Glaze with egg yolk, make a mini chimney and hop = in the oven by lowering the temperature to around 190°C. The volume must cook through without the dough burning on the outside.If it browns too quickly, don't wait for it to be burnt before placing a sheet of aluminum foil just on top !
After 40 to 50 minutes with a probe thermometer, check the core temperature: if the stuffing indicates 75-80°C then it is cooked.
If the underside of the pastry is just cooked, place the paper just above the pie, without covering it, put the heat on the floor of the oven, or otherwise lower the grid as far as possible so that the underside of the pie is close enough to the ramps from the bottom for about 10 to 12 minutes thermostat 200°C.This pâté is so crispy, the stuffing so fragrant… it’s delicious!!!!
To be enjoyed the same day.
