Brioche Easter Pâté (Pork and Egg Pie) - Our recipe with photos
A delicious pâté en croute with brioche and eggs from the French region of Alsace! Follow Chef Philippe's step-by-step, illustrated recipe and make this classic starter for Easter.
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Cooking tools:
- Pate mould
- Rolling pin
- Pastry brush
- Sponge cake knife
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Nonstick skillet
- Spatula
- Mixing bowl
- Spoon
- Kitchen shears
- Oven
- Refrigerator
Ingredients
- 1kg home-made brioche dough
- 320g lean pork meat (eg: loin)
- 200g pork and veal stuffing (ask your butcher)
- 120g smoked ham
- 200g white silverbeet leaves
- 3 shallots
- 2 garlic cloves
- 1/3 bunch of parsley
- 8 hard boiled eggs
- 50g unsalted butter
- Salt
- Phu Quoc black pepper
- 1 egg yolk (glaze)
- Blue poppy seeds
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