Easter Pâté with Eggs - Recipe with images
An original pâté en croûte with boiled eggs, traditionally served in France for Easter! Follow Chef Philippe's step-by-step, illustrated recipe and be certain to impress your guests.
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Cooking tools:
- Food processor
- Stand mixer
- Mixing bowl
- Spatula
- Spoon
- Saucepan
- Stove
- Rolling pin
- Pate mold
- Pastry brush
- Utility knife
- Oven
Ingredients
- 500g puff pastry, preferably home-made
- 500g pork and veal stuffing (ask your butcher)
- 3 hard boiled eggs
- 1/2 bunch of parsley
- 3 garlic cloves
- 2 pink shallots
- Salt
- Manakara peppercorns
- 1 egg yolk (glaze)
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