Le Pâté Berrichon

Perfect for a summers lunch

Ingredients

500 g puff pastry

500 g minced pork ( in France the recipe calls for half pork and half veal but veal is difficult to source here)

3 hardboiled eggs

2 raw eggs

2 cloves garlic, finely chopped

2 small finely chopped red onions

1/2 tsp dried thyme

1/2 tsp dried parsley

Salt, pepper

( the original French recipe has nutmeg added but I don't like nutmeg so I left it out !) 

Method

Boil 3 eggs and leave to cool

Finely chop the onions and garlic. Add them to the pork along with one of the uncooked eggs and the parsley and thyme

Mix well and season with salt and pepper to taste

Divide the pastry in two and roll out into 4 in strips about ¼ in thick

Place a layer of the pork mixture in the centre of one of the strips then cut the boiled eggs in half length ways and lay them cut side down onto the pork mixture. Place the second rolled out pastry on top of the pork and eggs, mould around the pork and eggs then crimp the edges to form a seal. Brush all over with a beaten egg

Pre heat oven to 180c and cook in the middle of the oven for about an hour until nicely browned.

Leave to cool and serve with a green salad and new potatoes