Easter Traditions in France #2 ~ Pâté de Pâques


In France, Pâté de Pâques is traditionally eaten as a first course for Easter dinner. The dish is a combination of hard-boiled eggs, pork and veal mince all covered in puff pastry. At Easter time you will find  them on sale in small charcuteries and in every supermarket.

Below are a couple of photos of the homemade Pâté de Pâques we had earlier this year and extremely yummy it was too. It was cooked by our friend Colin Dyson and the recipe can be found on Frugal Gourmet blog site. Bonne appétit!

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About Jim McNeill

I am a blogger on 'The Social History of the Touraine region of France (37)' and also 'The Colonial History of Pennsylvania and the life & Family of William Penn'. I am a Director of Fresh Ground Group Ltd.
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