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Before starting this Easter Pâté with Eggs recipe, organise all the necessary ingredients for the stuffing.
Peel the shallots...
... and the garlic cloves.
Place the ingredients in the mixer bowl...
... and process for a few seconds.
When the shallots and garlic are minced...
... add the parsley (remove the big stems and wash beforehand).
Process until finely minced.
Place the stuffing in the stand mixer recipient or in a mixing bowl.
Add the minced shallots, garlic and parsley...
... and combine carefully with the flat beater. If you're using a mixing bowl, use a spatula. Season with salt...
... and freshly ground Manakara peppercorns.
Set aside when homogeneous.
Place the eggs in cold water in a saucepan, then bring to a boil and cook for 10 minutes. Peel the eggs.
Roll out the puff pastry with a rolling pin. I strongly recommend making your own puff pastry rather than using store-bought pastry. You won't regret it! Divide the pastry in two equal portions.
Use one portion to line the inside of an oval fluted pâté mould.
Make sure the pastry perfectly lines the sides of the mould.
Shape the bottom and sides with pastry...
... and fill with half of the stuffing.
Spread the stuffing with the back of a spoon, making sure not to leave any gaps.
Cut the boiled eggs in half lengthwise...
... and arrange them around the mould, with the yolk side facing the mould.
Fill with the remaining stuffing...
... and press to make it compact. There should be no gaps in the stuffing.
Using a pastry brush, glaze the pastry rim.
Cover with the second rectangle of pastry.
Slide the rolling pin along the rim of the mould...
... and cut the pastry excess.
Glaze the surface of the pâté with egg yolk.
Using the pastry scraps, cut pastry strips to a width of 1 cm...
... and make pastry twists to garnish the edges of the pâté...
... as shown in the photo.
Arrange pastry twists all around the edge of the pâté.
Cut two leaf shapes from the pastry scraps and arrange them gently on the surface of the pâté.
Glaze the pastry leaves with egg yolk.
Using a utility knife, score the leaves to create a veined pattern.
Bake in the oven preheated at 190°C (gas 5) for 35 minutes.
When cooked, remove from the oven and let cool a little before releasing from the mould. This Easter pâté is delicious served warm or cold. Bon appétit!