This Easter, I invite you to join us in preparing a recipe that brings the spirit of spring directly to our table: the French recipe for Pâté de Pâques (Easter Pâté) . This dish, with roots in the heart of France's Loire Valley, is more than just a meal; It is a symbol of celebration, uniting the delicacy of pâté and the tradition of Easter eggs in a perfect harmony of flavors and textures.

Pâté de Pâques is a crusted pâté. It is a traditional dish, characterized by its rich and flavorful filling of meat and hard-boiled eggs , all wrapped in a golden and crispy crust . The crust not only adds texture to the dish, but also helps lock in the juices and flavors of the filling, creating a delicious contrast to the softness of the pâté inside. A special culinary delight, perfect for celebrating the Easter season with the family! From the soft meat filling to the hard-boiled eggs hidden in its center, this dish is a promise of renewal and joy, encapsulating the true spirit of the season.

De Buyer Stainless Steel Pop-Up Mold

What is Easter Pate?

Pâté de Pâques is a culinary tradition specifically associated with the Loire Valley region of France, although it is enjoyed in various parts of the country during the Easter season. This dish combines elements of French charcuterie with the celebration of spring and the Easter holiday.

Literally translated as "Easter pâté", this dish consists of a type of baked meat pie, traditionally made with two types of filling: minced meat (usually a mixture of pork and beef or lamb, alluding to spring) and eggs. whole hard ones in the center. The filling is wrapped in a flaky pastry or pâté dough, creating a surprise effect when cut, as the hard-boiled eggs are revealed in cross section, symbolizing the life and renewal of Easter.

Pâté de Pâques can be served hot or cold and is often accompanied by fresh salads or spring vegetables. It represents a union of flavors and traditions, being both a culinary delight and an integral part of Easter celebrations in France, reflecting the joy and spirit of the season.

So, put on your apron, get ready to experience the magic of transforming simple ingredients into an exquisite Easter feast and let's let ourselves be carried away by the joy that this season brings with it. Together, we will make this Pâté de Pâques the center of our celebration, filling our homes with aromas that invite reflection on the wonders of spring.


For the mass:

  • 560 g common wheat flour
  • 4 yolks (from L eggs)
  • 65 g of very cold water
  • 160 g very cold butter
  • 140 g lard, also very cold
  • 1 tsp salt
  • 2 cl of white vinegar

For the filling:

  • 350 g pork belly
  • 120 g pork loin
  • 100 g chicken supreme
  • 6 eggs
  • 50 ml white wine
  • 100 ml fresh cream (or cooking cream)
  • 10 g of salt
  • Pepper to taste
  • Parsley, tarragon and chervil


The first day:

Prepare the filling:

  1. Place the chicken cut into strips in a blender, add the fresh cream and a pinch of salt. Blend until the mixture acquires a smooth and homogeneous texture.
  2. Finely chop the bacon and cut the pork loin into small cubes.
  3. Separate the leaves from the aromatic ones and chop them.
  4. In a bowl, mix the bacon, the loin cubes, the filling that you have prepared in the blender, add the white wine and the herbs. Integrate all the ingredients well and store in the refrigerator until the next day.

To make the dough:

  1. Pour the flour into a large bowl, make a hole in the center and add the butter cut into cubes and lard (especially very cold), the yolks and a pinch of salt.
  2. Knead, gradually adding the water and vinegar mixture, until you get a uniform dough that does not stick to your fingers. Shape it into a ball and flatten it slightly with the palm of your hand.
  3. Wrap the dough in plastic wrap and refrigerate for 8 hours.

The next day:

  1. Cook the eggs in boiling water for 8 minutes. Immediately place them in ice water to cool them, then peel them.
  2. Preheat the oven to 220°C.
  3. Take the dough out of the refrigerator and stretch it until you obtain a rectangular sheet about 4 mm thick. Line the De Buyer perforated stainless steel pâté en croûte mould .
  4. Reserve a strip for the top and a little for the decorations (use the cookie cutters of your choice).
  5. Fill with the filling halfway, distributing the 6 peeled eggs standing halfway up.
  6. Finish filling with the rest of the filling.
  7. Cover with a strip of dough and seal the top edges, pinching the dough with your fingers.
  8. Make three holes (they will be chimneys, so that the internal steam can escape and the dough does not break).
  9. With the reserved dough, make the decorations of your choice.
  10. Brush the dough with beaten egg and bake for 30 minutes.
  11. Lower the oven temperature to 150°C. Insert a thermometer and cook until the internal temperature reaches 65°C (about 20 more minutes).
  12. Let it lose heat at room temperature and, once cooled, you can keep it cold until the next day in the mold.


Annie said:

Muchas gracias Claudia&Julia.
Lo pensaré 🤔😘 un cordial saludo.

Claudia&Julia said:

Hola Annie, ese molde es fantástico para una correcta cocción de la masa, pues el aire caliente del horno entra por los agujeros, cociendo exquisita y perfectamente la masa en cröute. Dicho esto, hay otros moldes que puedes usar, siendo otros materiales y variando los tiempos de cocción: uno muy recomendable es el molde para patés de Le Creuset (, y sino ya serían moldes rectangulares altos (podrías probar con este: ). Saludos!

Annie said:

Que otra opción tenemos si no tenemos ese molde para el paté? Muchas gracias!!!!

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