Description
Looking for the perfect Easter appetizer recipe? This year, we are making an authentic French Easter Pie, also known as Pâté de Pâques! This traditional specialty from central France is a stunning meat pie made with flaky puff pastry, a savory pork and mushroom forcemeat, and whole hardboiled eggs hidden right inside.
When you slice into this Easter pie, you get a beautiful visual effect with the whole egg sliced which the signature look of that recipe.
In this video, I’ll walk you through how to make Pâté de Pâques step-by-step, including essential "Charcuterie 101" tips so your meat mixture stays perfectly moist and your puff pastry turns out beautifully golden.
PRINTABLE RECIPE CARD ➡️
https://www.thefrenchcookingacademy.com/recipes/pate-de-pques
🛒 INGREDIENTS :
• 1 sheet/roll of Puff Pastry (defrosted and kept cold)
• 500g Meat (Pork belly & pork fillet for the perfect fat-to-lean ratio. Substitutes: Veal, chicken, or beef)
• 20ml Madeira wine (can substitute with Cognac or Port)
• 1-2 tbsp Dried Morel or Porcini mushrooms (rehydrated)
• 1 Shallot
• Fresh Parsley
• 20g Butter
• 3 Eggs (boiled for exactly 7 minutes, plus 1 extra for the egg wash)
• Salt & Pepper (to taste)
• ½ tsp Sugar
USEFUL TIPS:
1️⃣ The Marinade: For the best flavor, season your meat with salt, pepper, and Madeira wine, and let it rest in the fridge overnight before grinding.
2️⃣ The key to a good forcemeat: Beat slowly with paddle attachment using a stand mixer. This binds the fat and lean meat together to create the perfect texture for your pate
3️⃣ Resting Time: Once baked, let the pie rest for 30-40 minutes before slicing. If you cut it while it's too hot, it will be soggy hard to cut and the force meat will feel dry.
⏱️ RECIPE CHAPTERS (Skip to your favorite part!):
0:00 - What is a French Pâté de Pâques?
0:41 - Ingredients you need for this Easter Pie
1:20 - Charcuterie 101: Marinating the Meat
2:04 - Grinding the Meat perfectly
3:17 - The 7-Minute Rule for Boiling Eggs
3:20 - Cooking the Shallots & Mushrooms
6:24 - Charcuterie 101: Binding the Forcemeat (Crucial Step!)
8:02 - Pro-Tip: How to peel soft-boiled eggs easily
8:45 - How to build and assemble the pie
13:36 - Scoring the pastry & Baking instructions
14:29 - Slicing the pie & The "Easter Egg Hunt" Taste Test!
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#PateDePaques #FrenchEasterPie #EasterRecipe #MeatPie #FrenchCookingAcademy #FrenchFood #Charcuterie #EasterAppetizer #PuffPastryRecipe
PRINTABLE RECIPE CARD ➡️
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