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Regional recipe

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Pâté Berrichon

Serves 6

Pâté BerrichonIngredients :

  • 1 kg of pastry
  • 400 g minced pork
  • 400 g minced meat of veal
  • 6 hard boiled eggs
  • 2 fresh eggs for stuffing
  • 1 clove garlic, finely chopped
  • 2 shallots
  • Salt and pepper
  • Thyme
  • Parsley
  • Nutmeg scraped
  • ½ glass of port


Preparation :

Prepare a pastry, made to harden the eggs, remove the water and the eggshells.

Chop the parsley and shallots, add the minced meat and  the nutmeg scraped.

Add salt and pepper, mix well together and add the ½  glass of port as well as the fresh egg.

Divide the dough into two equal parts, to lower it to roll into a rectangle of 5 mm thick.

Place half the meat on the pastry, align the eggs over the filling in the lengthwise, cover with the second part of the stuffing.

Pull down the other side of the pastry and cover.

Pinch to seal around the edges and gild with egg yolk.

Put in medium oven for about 1 hour.

Enjoy your meal !









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