Brioche Easter Pâté (Pork and Egg Pie) - Our recipe with photos - Meilleur du Chef
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.meilleurduchef.com.
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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