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Meat, Northern, Eastern and Western France

Berry Easter pâté with green salad

Berry Easter pâté is a puff pastry pie filled with sausage meat wrapped around whole hard boiled eggs, a specialty from central France. It serves 4, takes 90 minutes, has a medium difficulty level, and costs about €3.10 per person. Success depends on a well seasoned filling and tightly sealed pastry edges so nothing leaks out during baking.

Tonight we're taking a trip to central France with an Easter pâté, a puff pastry pie filled with sausage meat and whole hard boiled eggs.

Berry Easter pâté with green salad
Total time
1 h 30
Difficulty
Medium
Cost per person
€3.10
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Spring, Winter
The kids
They generally like it

Under a golden puff pastry crust, tender sausage meat wraps around whole hard boiled eggs. Each slice reveals those yellow and white rounds that make this Berry pie so distinctive. Shallots and parsley brighten the filling without overpowering the pork.

This is the perfect dish for a spring family lunch, especially around Easter, though it works well any time of year. Kids love discovering the eggs hidden inside the filling, and a simple green salad is all you need to round out the meal. Make it on a Sunday, the baking time fits nicely into a quiet morning.

The ingredients

4 people

Butcher

  • Puff pastry sheets 2
  • Sausage meat 500 g

Dairy

  • Eggs 5
  • Heavy cream 5 cl

Fruits and vegetables

  • Shallots 2
  • Parsley 6 sprigs
  • Green salad 1

Pantry

  • Oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Hard boil 4 eggs, peel them and let them cool. 10 min

    Ten minutes in boiling water, then straight into cold water.

  2. Mix the sausage meat with the shallots, parsley, cream, salt and pepper.

    Fry a small test patty to check the seasoning before assembling the pie.

  3. Roll out one pastry sheet in a pan, spread half the filling, arrange the hard boiled eggs, then cover with the rest of the filling.

    Line the eggs end to end, they make neat rounds when the pie is sliced.

  4. Cover with the second pastry sheet, seal the edges, cut a small chimney and brush with beaten egg.

    Press the edges firmly with a fork, nothing should leak out.

  5. Bake at 190 degrees, let cool for 10 minutes and serve with a dressed salad. 50 min

    Cover with aluminum foil if the top browns too quickly.

Our tips to get it right

  • Let the sausage meat come to room temperature before mixing, it blends more evenly with the shallots and parsley.
  • Take the puff pastry out of the fridge a few minutes before rolling it out, it handles better without cracking.
  • If you use a springform pan, lightly butter the base so the pie releases cleanly without tearing the pastry.

The variations

  • Swap the pork sausage meat for chicken sausage meat for a milder tasting version.
  • For a vegetarian version, replace the filling with chopped mushrooms and fresh cheese, keeping the hard boiled eggs.
  • For hungry kids in a hurry, cut the pie into small individual portions before baking, they cook faster and are easy to eat by hand.

What to serve it with

  • Green salad with vinaigrette
  • Cornichons and pickled onions
  • A glass of apple juice

Storage

Berry Easter pâté keeps for 2 to 3 days in the fridge in an airtight container. It freezes well either raw or baked, wrapped in aluminum foil. Reheat it in the oven rather than the microwave to keep the pastry crisp.

Questions about this dish

Can you make Berry Easter pâté ahead of time?

Yes, you can assemble the pie the day before and keep it raw in the fridge covered with plastic wrap. Bake it the next day, adding a few extra minutes if it goes into the oven cold.

Can you freeze Berry Easter pâté?

It freezes very well, either raw or already baked, wrapped in aluminum foil then placed in a freezer bag. Thaw it in the fridge before reheating in the oven.

How many eggs go into the filling?

The recipe uses 4 whole hard boiled eggs placed inside the filling, plus one beaten egg to glaze the top. The hard boiled eggs are what create the pretty rounds when you slice the pie.

How do you keep the pastry from getting soggy?

The key is sealing the edges of both pastry sheets tightly with a fork and poking a small chimney in the center. This lets steam escape during baking so the pastry stays crisp.

How long does it take to make a Berry Easter pâté with green salad?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Berry Easter pâté with green salad?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Berry Easter pâté with green salad cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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