Pâté de Pâques berrichon

Method

1. 1 Mince the pork and veal, then marinate them with cognac, red onion, parsley, thyme, salt, and pepper for 12 hours.
2. 2 Boil four eggs for exactly 9 minutes, then soak them in ice water and peel them.
3. 3 Roll out the thousand-layered shell into two sheets, spread one sheet out, then arrange half of the filling into a trough-like shape.
4. 4 Place four eggs in a row in the middle of the filling, then cover the eggs completely with the remaining half of the filling.
5. 5 The eggs must be perfectly centered and evenly spaced; if even one is off, some slices will be missing an egg.
6. 6 Cover with the dough sheet, press the edges together, brush with egg wash, and make two ventilation holes, then bake at 190 degrees for 55 minutes.

With an appliance

• Air fryer 2 hr 20 min

  Replace step 6: spray a thin layer of oil onto the sides of the mold, use a 205-degree hot air oven for 36 minutes, rotate the tray at minute 18; divide into two smaller molds because the oven does not contain a large mold. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.