The pâté Berrichon

Based on the experience of a friend, my wife and I prepared an eastern pâté (also known as "Pâté Berrichon").
Our recipe differs a little from the original version because we didn't have all the ingredients. We replaced the Cognac with Jack Daniels, and the shallot by oignons.

Here is the recipe (link )
Preparation steps:

1. • Scald 4 hard-boiled eggs (10 minutes cooking time). Chop a shallot. Wash and chop the parsley.
2. • In a salad bowl, mix the 2 meats, 1 egg beaten in omelette, the parsley, the shallot, the breadcrumbs, the cognac and the nutmeg. Add salt and pepper.
3. • Unroll 1 of the rolls of puff pastry. Place it in a special "pâté en croûte" mold (covered with parchment paper). Spread half of the minced meat on the pastry. Make hollows at regular intervals. Place the 4 hard-boiled eggs in the filling, pressing them in slightly. Cover with the remaining minced meat.
4. • Separate the white from the yolk of the last egg. Brush the edge of the dough with the yolk diluted in a little water. Close the dough with the second roll of puff pastry, sealing the edges and browning with the egg.
     With the tip of a knife, make 3 chimneys (with small rolled cardboard) in the puff pastry to let the steam escape during cooking. Bake for 20 min at 180 °C (th. 6) and 30 min at 150 °C (th. 5).

And here is our result :

We offered some slice to our lovely neighboor.

Ingredient for 8 persons:

2 Rolls of puff pastry (or shortcrust if you prefer)
6 Eggs
300g Ground pork
200g ground veal
1 shallot
50g breadcrumbs
1 tbsp. Cognac
0,5 teaspoon Nutmeg
0,5 Bouquet of parsley
Salt
Pepper

.....enjoy it !