Paté de Pâques

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 200g (7 oz) bacon, diced 200g (7 oz) bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, finely diced 2 carrots, finely diced
• 2 celery stalks, finely diced 2 celery stalks, finely diced
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 4 eggs, boiled and peeled 4 eggs, boiled and peeled
• 1 sheet of puff pastry 1 sheet of puff pastry
• Egg wash (1 egg beaten with a splash of milk) Egg wash (1 egg beaten with a splash of milk)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 32g (Saturated: 11g)
• Carbohydrates: 15g (Sugars: 2g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   In the same skillet, add the ground pork and cook until browned. Remove any excess fat.
4. 4.
   Add the onion, garlic, carrots, celery, thyme, parsley, salt, pepper, and nutmeg to the skillet. Cook until the vegetables are tender.
5. 5.
   Remove the skillet from heat and let the mixture cool slightly.
6. 6.
   Roll out the puff pastry sheet on a lightly floured surface.
7. 7.
   Place half of the mixture onto the center of the pastry sheet, leaving space around the edges.
8. 8.
   Arrange the boiled eggs on top of the mixture.
9. 9.
   Cover the eggs with the remaining mixture, shaping it into a loaf shape.
10. 10.
    Fold the pastry over the filling, sealing the edges by pressing them together.
11. 11.
    Brush the pastry with the egg wash.
12. 12.
    Place the pâté on a baking sheet and bake for 40-45 minutes, or until the pastry is golden brown.
13. 13.
    Allow the pâté to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed according to the package instructions before using it in the recipe. This will help achieve a flaky and golden crust.
• Ground pork — Opt for lean ground pork to reduce the fat content in the pâté. If desired, you can also use a combination of ground pork and veal for a more delicate flavor.

Tips & Tricks

• For added flavor, you can incorporate a splash of brandy or white wine into the meat mixture before baking.
• Serve the Paté de Pâques with a side of tangy cornichons and Dijon mustard for a traditional French accompaniment.
• If you prefer a smoother texture, you can blend half of the meat mixture in a food processor before assembling the pâté.
• Leftover Paté de Pâques can be refrigerated and enjoyed cold the next day, making it a perfect option for picnics or packed lunches.
• Experiment with different herbs and spices to customize the flavors of the pâté according to your preferences.

Serving advice

Slice the Paté de Pâques into thick slices and serve it as an appetizer or as part of a festive Easter brunch or dinner. Accompany it with a variety of condiments, such as Dijon mustard, pickles, and crusty bread.

Presentation advice

To enhance the presentation, garnish the sliced pâté with fresh herbs, such as parsley or thyme sprigs. Serve it on a platter or individual plates, allowing the layers of meat and eggs to be visible.