Here is how to make pâté de Pâques, a traditional French recipe for Easter. It's a meat and egg pie, perfect for Easter Brunch!


Ingredients
1/2 pound ground veal
1 pound sausage meat
1 tablespoon Espelette pepper
1/2 cup crème fraîche
5 eggs and 1 egg yolk
Sage, Thyme, Chives
Salt
Pepper
2 puff pastry sheets

How to make it

Preheat your oven at 400°F
Mix the beef and the sausage meat, preferably in the bowl of your stand mixer (but really, you can do it all by yourself with a good fork…)
Mince the cilantro and parsley, add them to the meat with espelette pepper, nutmeg, salt and pepper, and any fresh herbs you want to try
In another bowl, whip two egg, then add the crème fraîche (you can also try with crema mexicana, or even whipping cream). Pour in the meat bowl and mix.
Boil three eggs (less than 10 minutes), then peel them.
In a meatloaf pan, first lay a puff pastry sheet. Pour half of the meat mixture in it. Then place the peeled boiled eggs every 2 inches. Pour the rest of the meat on them.
Cover with a puff pastry sheet, pinch the edges so that everything is glued, and brush with egg yolks. Make a small hole in the middle with a knife, and create a small chimney with some rolled parchment paper, so that the steam comes out.
Cook for 15 minutes at 400°F, then for 30 minutes at 350°F

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