Traditional Berrichon Pasta (A Crust Pasta, Not a Sushi’s Roll)

🥧 Pâté de Pâques Berrichon (Berrichon Easter Pie)
This savory pie features a filling of minced pork and veal, combined with hard-boiled eggs, all encased in a flaky pastry crust. It’s a beloved regional specialty, often enjoyed during Easter celebrations but also throughout the year.

Ingredients:
600g minced pork (shoulder or belly)

400g minced veal (shoulder)

3 hard-boiled eggs

1 sheet of shortcrust pastry

1 egg (for egg wash)

Seasoning:

3 shallots, finely chopped

2 garlic cloves, finely chopped

2 tbsp finely chopped parsley

1 tbsp finely chopped tarragon

1 tbsp finely chopped thyme leaves

1 egg (whisked)

1½ tbsp plain flour

3 tbsp cognac (or brandy)

1 tsp ground nutmeg

½ tsp salt

½ tsp ground pepper