Pate Berrichon


Berry pork and egg pie

This Indre speciality is made of minced meat with eggs, similar to a pork and egg pie. It is also known as Pate de Paques (Easter pie) but is eaten all year round in the Indre. If you don’t want to make it yourself, your local butcher may sell it sliced.

A sheet of puff pastry, or make your own shortcrust pastry
250g veal shoulder
250g belly pork
2 hard boiled eggs


Mince the meat and add seasoning
Roll out the pastry into a rectangle and place on a baking tray
Spread over with the stuffing and the boiled eggs, halved.
Cover with another rectangle of pastry and seal the edges with beaten egg or milk
Cut slits in the top of the pie and brush with beaten egg or milk
Cook in a medium oven (180C) for around an hour.
Cut into slices and eat warm or cold.

Lovely for picnics!

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