Easter pate and ham strudel recipe


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Easter Paté (Paté de Paques)

 

Ham strudel

 
  • 300 GRAM FLOUR
  • 70 GRAM SUGAR
  • 75 GRAM BUTTER
  • 500 GRAM SAUSAGE MEAT
  • 10 EGGS, boiled and cut in quarters
 
  • 300 GRAM HAM, chopped
  • 250 GRAM FLOUR
  • 70 GRAM BUTTER, melted
  • 2 TBSP OIL
  • 100 GRAM CHEESE, GRATED
  • 1 SWEET PEPPER, chopped

Make a pastry of flour, butter, sugar, a pinch of salt and 1 dl water. Cover the bottom of a dish with 2/3 of this pastry. On this pastry, lay the meat, and then the eggs. Cover with the rest of the pastry. Bake in the oven at 150 degrees for 1 hour.

Pate de Paques is a recipe from Berry in the center of France. Serve as a starter or as a main course with salad and a glass of white Loire wine.

See also delicious recipes for regular paté, farmers paté, paté from Maastricht and liver paté.

Make a dough of flour, 50 gram butter, oil and 1 dl water. Roll it out in a rectangle. Mix the ham, cheese and sweet pepper and put the mixture in the middle of the rectangle. Fold the sides over the filling, thus creating a strudel. Put the strudel on a baking tray with the seam side down; bake 10 minutes at 200 degrees, reduce the heat to 170 degrees and bake 30 minutes more.

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