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Berry Easter Pâté” – Delicious French Easter Pâté.

– 1 sheet of puff pastry
– Parsley
– Pepper
– Salt
– 150g minced pork and veal
– 3 eggs
– Nutmeg

Step 1: Cook the eggs until hard-boiled.
Step 2: Roll out the puff pastry.
Step 3: Mix the meat, parsley, and spices.
Step 4: Form the meat mixture into a sausage shape in the middle of the pastry.
Step 5: Once the eggs have cooled, cut them in half and place them on top of the meat.
Step 6: Fold the pastry over the meat to seal it properly.
Step 7: Brush the top of the pastry with egg yolk.
Step 8: Prick some holes on top of the pastry and bake at 200°C (thermostat 6-7) for about 30 minutes.

– Rolling pin
– Wooden spoon
– Kitchen knife
– Pastry brush