In the Poitou-Charentes region of western France, Easter traditions are steeped in a blend of rural life, Catholic heritage, and family-centred feasting. As the Lenten fast gives way to spring’s bounty, Easter in this region is a time of celebration. It is marked by symbolic foods, convivial gatherings, and recipes that have been passed down through generations. Among the most emblematic dishes of this season is the Pâté de Pâques. This savoury pie brings together meat, eggs, and pastry in a richly symbolic and delicious union.
Originating in Poitou and neighbouring Berry, the Pâté de Pâques is more than just a regional variation of pâté en croûte. It is a dish steeped in ritual and meaning. Traditionally, it is eaten as a first course on Easter Sunday. The dish combines ground pork, veal, and occasionally parsley or shallots, all encased in buttery puff pastry. What distinguishes it from other meat pies is the inclusion of whole hard-boiled eggs running lengthwise through the centre. This is an unmistakable nod to the symbolism of rebirth and resurrection associated with Easter.
This dish reflects a rural practicality and a sense of festive indulgence. The meats used were often reserved or preserved during Lent. Also, the eggs were a welcome surplus from hens that began laying more abundantly in spring. Served in slices, the cross-section reveals golden pastry, pale meat filling, and the bright yolk of the egg. It is striking in both flavour and appearance.
I remember my grandmother carefully arranging the eggs in the centre of the pie. She ensured each slice would reveal a perfect golden circle. It was a small but meaningful Easter miracle. Pâté de Pâques is still widely prepared and eaten in Poitou and the surrounding regions. It is often accompanied by pickles and a simple green salad. It represents not only the end of fasting, but also a homecoming of sorts—a return to the table, to family, and to the land’s seasonal rhythm.
Recipe
Ingredients
- 1 sheet puff pastry, thawed
- 1 lb (450 g) ground pork
- ½ cup bread crumbs
- 2 eggs, beaten
- ½ cup heavy cream
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives
- ½ tsp salt
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
Method
- Preheat oven to 190°C (375°F).
- In a large mixing bowl, combine the ground pork, bread crumbs, beaten eggs, heavy cream, chopped onion, minced garlic, parsley, chives, salt, and black pepper. Mix thoroughly until evenly combined.
- On a lightly floured surface, roll out the puff pastry into a rectangle large enough to enclose the meat filling. Ensure there is at least a 2-inch border on all sides.
- Spoon the pork mixture into the centre of the pastry, shaping it into a log down the middle.
- Fold the sides of the pastry over the meat mixture and press the edges together firmly to seal. Place seam-side down on a baking sheet lined with parchment paper.
- Use a sharp knife to score the top of the pastry in a decorative crosshatch or diagonal pattern.
- Brush the top with a beaten egg to give it a golden, glossy finish when baked.
- Bake for 45–50 minutes, or until the pastry is golden brown and the meat is fully cooked through.
- Let cool slightly before slicing and serving — traditionally enjoyed with pickles and a green salad.
