Source: http://www.recettesaucompanion.com/2016/04/pate-berrichon.html Possibility to add pieces of foie gras to the stuffing and hazelnut pieces.
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Berrichon Easter Pâté
Instructions
- 1. Prepare the hard-boiled eggs.
- 2. Chop the pork and veal meats.
- 3. Peel the shallots, onion, and garlic, add them to your food processor with the parsley, mushrooms, and chop everything.
- 4. Add the chopped pork and veal meats, as well as the whole fresh egg, white wine, and season to taste (salt, pepper, and nutmeg).
- 5. Roll out a first pastry.
- 6. Fill with a thick layer of stuffing. Arrange the hard-boiled eggs cut in half aligned along the entire length.
- 7. Cover the entire pâté with the second pastry. Cut a wide rectangle to be able to pinch the edges all around, brush the pâté with egg yolk.
- 8. Make a few holes in the pastry.
- 9. Bake at medium heat for about an hour.
Notes & Suggestions
- Average nutritional values per serving
Energy 1,890.28 kJ / 453.50 kCal
Fat 28.80 g, of which saturated 17.49 g
Carbohydrates 31.00 g, of which sugars 2.35 g
Fiber 1.70 g
Protein 7.97 g
Sodium 416.41 mg
Ingredients for servings
-
6 eggs -
2 garlic cloves -
1 onion -
3 shallots -
500 g of ground pork -
500 g of ground veal -
35 cl of white wine -
2 pure butter puff pastry -
100 g of mushroom
Rates
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No reviews
Nutritional information *
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Per serving% RDA
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Energy value676 kcal34 %
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Fat40 g57 %
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of which saturated19,64 g98 %
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Carbohydrates33,06 g13 %
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of which sugar??
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Protein36,08 g72 %
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Fibers2,37 g?
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More data
* As an indication, before cooking, RDA of the EU.