Paté de Pâques (France)


  • 0,66 lbs ground pork
  • 0,44 lbs chicken liver
  • 2 tablespoons konjac or brandy
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper
  • 4 eggs
  • 1,1 lbs of dough (for example, the dough for a simple pie made with wheat flour and water)
  • 1 beaten egg yolk (for topping)


Put the ground pork and chicken liver in a large bowl. Add the onion, garlic, parsley, salt and pepper. Mix the mixture well.

Add the konjac or brandy to the mix and mix well.

Beat the eggs in a separate bowl and add them to the mixture. Mix well so that the eggs bind the meat.

Divide the dough in half and place one piece in a tart tin. Add the mixture to the dough.

Open the other piece of dough and cover it over the mixture. Press the edges well and cut off the excess dough.

Brush the beaten egg yolk on top. This will make the pie brown to a golden color.

Set the oven to 358 degrees and bake the pie for about 1 hour. Cook until golden and hot inside.

Allow the pie to cool completely after it comes out of the oven. Slice and serve after cooling.

This recipe is a generic version of the traditional Paté de Pâques, and ingredients or cooking times may vary from region to region. Therefore, feel free to adjust the recipe to your personal taste.

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