Pâté Berrichon

Ingredients

• 500 g plain flour
• 160 g salted butter (cubed)
• 4 tbsp olive oil
• salt (2 pinches)
• 150 ml cold water
• 2 egg yolks (for the pastry)
• 300 g lean pork mince
• 200 g lamb mince
• 4 boiled eggs (Source gives 4 to 5 eggs; use 4 to 5, depending on size of the terrine)
• 1 shallot (thinly diced)
• 100 g breadcrumbs
• 1 egg (used for sealing the pastry and brushing the terrine)
• 1 egg yolk (for brushing over the terrine)
• 2 tbsp parsley
• 0.5 tsp ground nutmeg
• salt (generous amount, for the pâté)
• black pepper (generous amount)

Steps

1. 1

   Make the pastry. Place the flour, cubed salted butter, olive oil, salt, cold water, and two egg yolks in a food processor and process until a dough forms. Alternatively, crumble the butter into the flour by hand, then add the remaining pastry ingredients and form a dough.

2. 2

   Place the dough in a container and refrigerate for at least 1 hour. This pastry can be prepared the day before.

3. 3

   Thinly dice the shallot on a board and set it aside.

4. 4

   In a bowl, combine the pork mince, lamb mince, one egg, diced shallot, parsley, breadcrumbs, nutmeg, and a generous amount of salt and pepper. Mix thoroughly with your hands, then set the meat mixture aside.

5. 5

   Divide the pastry into two portions. Roll out one portion into a circle large enough to fill the terrine tin.

6. 6

   Cover the pastry base with part of the meat mixture, leaving a space in the center for the boiled eggs.

7. 7

   Arrange the boiled eggs in the space in the middle, then cover them completely with the remaining meat mixture.

8. 8

   Roll out the remaining pastry for the top. Brush the sides of the terrine with some of the egg, then place the second pastry sheet on top.

9. 9

   Neatly trim away excess pastry from the sides of the terrine and seal the edges by binding them with a spoon.

10. 10

    Preheat the oven to 180°C fan. Refrigerate the assembled terrine for 20 minutes.

11. 11

    Brush the top of the terrine with the egg yolk before baking.

12. 12

    Bake for 20 minutes at 180°C fan, then reduce the oven to 160°C fan and bake for a further 30 minutes to finish cooking.

13. 13

    Leave the pâté to cool slightly before removing it from the tin. Serve warm or cold.

Notes

The transcript describes refrigerating the assembled pâté for 30 minutes and baking for 45 minutes at 180°C, while the written recipe specifies 20 minutes of chilling followed by 20 minutes at 180°C and 30 minutes at 160°C. The written recipe's detailed timings were followed. The source does not specify the terrine tin size or whether the egg used in the meat mixture is separate from the egg used for sealing and brushing.

Nutrition per serving

• main
• French
• Easter
• baked
• pâté en croûte
• savory
• make-ahead