Easter Pâté with Eggs & Pistachios

Before starting this Easter Pâté with Pistachios recipe, organise all the necessary ingredients for the stuffing.

Pass the pork fat through a mincer.

Mince the pork belly as well as the clear plate.

Mince the poultry livers.

Pass the shallots and garlic clove in the mincer.

In the mixing bowl with the minced ingredients, add the whole egg.

Season with salt and ground red Sichuan pepper.

Pluck the leaves off the sprig of thyme and add to the bowl...

... and combine gently with a spatula.

Add the pistachios and combine.

Roll out the first dough ball with a rolling pin...

... into a strip large enough to line the inside of the round pâté mould with hinges.

Cut a strip of pastry to a width that equals the height of the mould.

Line the inside of the mould with the pastry strip, making the pastry excess come out at the bottom and the top.

Gather the pastry scraps together and roll out. Create two discs to the same diameter as the mould.

Place one disc on a non-stick baking sheet and glaze the edge with egg yolk.

Arrange the mould over the pastry disc...

... cut the pastry excess along the mould with a utility knife.

Press the mould on the pastry base to ensure both edges are sealed together.

Fill the mould halfway up with stuffing.

Dip the boiled eggs in chopped parsley...

... then cut in half lengthwise and arrange around the mould, with the yolk side facing the mould.

Fill with the rest of the stuffing and press with the back of a spoon to make it compact.

Using a pastry brush, glaze the pastry coming out of the mould.

Press gently with your fingers so both pastry edges are sealed together.

Cut the pastry excess along the rim the mould.

Mix the egg yolk with a little water and apply this glaze over the surface of the pastry with a brush.

Score the surface of the pastry with a herringbone pattern.

Place in a fan-assisted oven preheated at 190°C (gas 5)...

... for 45 minutes. When cooked, remove from the oven and leave to cool before releasing it from the mould.

When the pâté is warm, remove the hinges from the mould...

... and gently pull the mould apart.

Set aside until cooled down completely before serving. You can also serve this pâté warm. Bon appétit!