Paté de Pâques

Paté de Pâques is a traditional dish originating from the Poitou area. The dish is a combination of ground pork, ground veal, and hard-boiled eggs encased in pastry. It's traditionally eaten as a first course for Easter dinner. What distinguishes this dish from other patés en croûte is the addition of hard-boiled eggs, making it an Easter staple.

Once baked, the dish is cut in slices before it's served, preferrably with pickles and salad on the side.