説明
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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