Based on the experience of a friend, my wife and I prepared an eastern pâté (also known as "Pâté Berrichon").
Our recipe differs a little from the original version because we didn't have all the ingredients. We replaced the Cognac with Jack Daniels, and the shallot by oignons.
Scald 4 hard-boiled eggs (10 minutes cooking time). Chop a shallot. Wash and chop the parsley.
In a salad bowl, mix the 2 meats, 1 egg beaten in omelette, the parsley, the shallot, the breadcrumbs, the cognac and the nutmeg. Add salt and pepper.
Unroll 1 of the rolls of puff pastry. Place it in a special "pâté en croûte" mold (covered with parchment paper). Spread half of the minced meat on the pastry. Make hollows at regular intervals. Place the 4 hard-boiled eggs in the filling, pressing them in slightly. Cover with the remaining minced meat.
Separate the white from the yolk of the last egg. Brush the edge of the dough with the yolk diluted in a little water. Close the dough with the second roll of puff pastry, sealing the edges and browning with the egg.
With the tip of a knife, make 3 chimneys (with small rolled cardboard) in the puff pastry to let the steam escape during cooking. Bake for 20 min at 180 °C (th. 6) and 30 min at 150 °C (th. 5).
And here is our result :
We offered some slice to our lovely neighboor.
Ingredient for 8 persons:
2 Rolls of puff pastry (or shortcrust if you prefer)
6 Eggs
300g Ground pork
200g ground veal
1 shallot
50g breadcrumbs
1 tbsp. Cognac
0,5 teaspoon Nutmeg
0,5 Bouquet of parsley
Salt
Pepper
