Easter Pâté with Eggs & Hazelnuts

Serves : 8 to 10

Time: 4 hours (start the day before)

Difficulty:

Author: Chef Philippe

3 ratings

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Ingredients for 8 to 10:

For the puff pastry: (make the day before)
600g puff pastry, preferably home-made

For the stuffing:
500g lean veal, minced
300g pork and veal stuffing (ask your butcher)
1 small bunch of chervil
1 small bunch of chives
250g duck foie gras
80g whole hazelnuts
2 whole eggs
3 hard boiled eggs
2 tablespoons crème fraîche
1 tablespoon milk
3 tablespoons olive oil
1 teaspoon coriander seeds
Thyme
Salt
Madagascar pepper

For the finish:
1 egg yolk (glaze)
Utensils:
Wooden Rolling Pin 50cm
Tarte Tatin Pan for Induction Hobs Ø 24cm
Rubber Spatula 35cm
Paring Knife 10 cm Sabatier
Flat Pastry Brush 3.5cm

Method for Easter Pâté with Eggs & Hazelnuts:

Before starting this Easter Pâté with Eggs recipe, organise all the necessary ingredients for the stuffing.

Place the minced veal in a mixer bowl.

Add the pork and veal stuffing. I recommend sourcing this stuffing from your butcher.

Place the meat at the bottom of the mixer bowl.

Add the crème fraîche, eggs, milk, olive oil, coriander seeds and thyme leaves...

... and the chervil and chives, chopped coarsely.

Season with salt and Madagascar pepper.

Process the ingredients.

The consistency should be coarse. Resume mixing...

... until you obtain a fine mince.

Divide the puff pastry (made the day before) in two equal portions. Roll out the first dough ball with a rolling pin.

Using a tarte tatin mould...

... line with the puff pastry.

Spread half of the stuffing at the bottom of the mould and create an even layer.

Peel the hard boiled eggs and set aside.

Bury half of the hazelnuts inside the stuffing.

Cut the foie gras into big cubes.

Bury half of the foie gras cubes inside the stuffing.

Cover with a second layer of stuffing and spread with a rubber spatula.

Cut the eggs in half. Bury them inside the stuffing.

Arrange the remaining hazelnuts and foie gras cubes over the stuffing. Bury them in the stuffing.

Remove the pastry excess around the mould with a utility knife.

Roll out the second dough ball to the dimensions of the mould.

Using a pastry brush, glaze the edge of the pastry circle with egg yolk.

Wrap the pastry around the rolling pin and gently place it over the mould.

Seal together the edges of both layers of puff pastry, then cut the excess with a knife.

Glaze the surface of the pastry with egg yolk.

Cut leaf shapes from the puff pastry scraps...

... and arrange the leaves into the shape of a flower on the surface of the pâté.

Glaze the leaf shapes with a brush.

Score the leaves with the knife to create a veined pattern.

Between each leaf, score the pastry with a veined leaf pattern (see photo).

Bake in a fan-assisted oven preheated at 210°C (gas 6-7) for 35 minutes.

The pâté is cooked when nice and golden. If needed, cook for a further 5 to 10 minutes. If the pastry around the leaves is still white, the pâté is not cooked enough.

When cooked, remove the pâté from the oven...

... and leave to cool before releasing from the mould. Make sure the pâté has cooled down before you release it from the mould. Store in the fridge and cut at the last minute before serving. Bon appétit!