Easter Pâté with Eggs & Pistachios - Our recipe with photos
A mouth-watering pâté en croûte full of surprises! Follow Chef Philippe's recipes and enjoy this delicious pâté with pistachios for Easter.
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Cooking tools:
- Meat grinder
- Mixing bowl
- Spatula
- Rolling pin
- Round pate mould with hinges
- Non-stick baking sheet
- Utility knife
- Pastry brush
- Spoon
- Oven
- Pastry strip
- Egg
Ingredients
- 400g home-made shortcrust pastry
- 400g pork clear plate
- 150g rolled pork belly
- 150g poultry liver
- 150g pork fat
- 3 shallots
- 1 garlic clove
- 3 tablespoons Cognac
- 1 egg
- 3 hard boiled eggs
- 80g raw whole pistachios
- Parsley, chopped
- Salt
- Red Sichuan peppercorns
- 1 egg yolk (glaze)
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