Easter Pâté en Croute

A gourmet tradition of spring tables, Easter pâté combines a generous filling, hard-boiled eggs at its core, and a beautifully golden puff pastry. Best enjoyed slightly chilled, served with a crisp salad, perfectly paired with a Petit Chablis.

Ingredients

Serves 6

• 2 sheets of puff pastry
• 400 g ground veal
• 300 g ground pork
• 1 onion
• 2 garlic cloves
• 1 handful of fresh parsley
• 60 g unsalted, shelled pistachios
• 4 hard-boiled eggs
• 1 egg yolk
• 10 cl heavy cream
• Salt
• Pepper
• 1 pinch of nutmeg

Method

1. Prepare the filling

1. Preheat the oven to 180°C (350°F).
2. Finely slice the onion and sauté it in a drizzle of oil until soft. Let cool slightly.
3. In a mixing bowl, combine the ground veal, ground pork, minced garlic, chopped parsley, pistachios, heavy cream, and the cooled onion.
4. Season with salt and pepper, then add a pinch of nutmeg.

2. Assemble the pâté

1. Roll out the first sheet of puff pastry onto a baking tray lined with parchment paper.
2. Place half of the filling in the center, shaping it into an even log.
3. Arrange the hard-boiled eggs lengthwise in the center.
4. Cover with the remaining filling, making sure the eggs are fully enclosed.
5. Top with the second sheet of puff pastry and seal the edges tightly.
6. Create a small vent in the center to allow steam to escape during baking.

3. Baking and serving

1. Brush the pastry with egg yolk for a golden finish.
2. Bake for 45 to 50 minutes, until the crust is nicely golden.
3. Let cool slightly before serving.
4. Easter pâté is best enjoyed slightly chilled, served with a crisp green salad.
5. Prepared the day before, it will taste even better.

Domaine Christophe Camu

AOP Petit Chablis - 2022

To accompany this Easter pâté, Petit Chablis stands out with its balance and precision. Its lively freshness and clean minerality counterbalance the richness of the filling and lighten the mouthfeel brought by the meats and puff pastry.

Its citrus notes and taut structure lift the dish, while elegantly extending the flavors of fresh herbs and pistachios. A harmonious pairing, both fresh and structured, perfectly suited to this traditional dish.