pâté de Pâques au biquion
- masculine An elaborate Easter pie made with puff pastry which uses a mixture of butter and goats’ cheese (3:2) instead of all butter. The filling is a mixture of diced pork, veal and kid, fried in butter and mixed with finely chopped onion, parsley and egg yolk, seasoning and nutmeg. The pie is assembled on a baking sheet from a circle of puff pastry with the filling heaped in the centre, halved hard-boiled eggs on the top and all covered with another circle of puff pastry sealed around the edges and crimped. Baked at 200°C for 20 minutes, then at 170°C until cooked.