Easter Pate Recipe



Easter Pate (pate de Paques) Recipes

Ingredients :

8oz shortcrust pastry

12oz lean pork

6oz pork fat

1tsp salt, or more

pepper and cayenne pepper

1/2 oz chopped parsley

egg white

2-3 hard-boiled eggs

beaten egg for glazing

Method :

Roll out the pastry to an oblong 11x14 in. Mince the meat and fat together and season very well. Mix in the chopped parsley. Paint the pastry with egg white to stop it going soggy and arrange half the meat down one half of the pastry, leaving 1 in clear round the edges. Then lay the hard-boiled eggs down the middle and cover with the rest of the meat. Fold the pastry over and seal the edges very firmly with water.

Make a hole in the top for the steam to escape. Glaze with the beaten egg and bake in a hot oven 220C, 425F, Gas 7 for 10 minutes and then reduce the heat to 180C, 350F, Gas 4 for 45 minutes more. Cover with paper if the top gets too brown. Eat cold, cut into slices.

Serves 8


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