EASTER PIE

The Easter pie, with its golden puff pastry, hard-boiled eggs, and savory stuffing, is prefect for a family meal. Its origins dates from the Middle Ages in France, and especially in the Berry county. 

Serve it with a green salad for the balance.

The recipe is simple and can be prepared in advance and reheated on the day.

 

INGREDIENTS (6 serving)

One roll puff pastry

350g Sausage Meat

1 Veal Escalope (150g)

4 Eggs

4 Spring Onions

20g unsalted butter

Salt and ground pepper


DIRECTIONS

Preheat the oven to 400°F.

Boil 3 eggs for 9 minutes. Rinse them under cold water and peel them.

Chop the onions and cook it slowly for 5 minutes with butter.

Stir to combine with the ground veal, sausage meat, chopped parsley, one egg white. Season with salt and pepper.

Roll out the dough in a rectangle. Place the stuffing lengthwise, arrange the eggs on top, and cover with the stuffing.

Fold the four sides of the dough over to enclose everything.

Moisten the edges and pinch them together.

Turn the pie over and place it on a baking sheet lined with parchment paper.

Make two slits on the top to allow the steam to escape.

Brush the pastry with egg yolk.

Bake for 30 minutes.


Do you prefer to warm it, before serving ?

Preheat your oven to a medium temperature of about 350°F. Wrap the pie in parchment paper to keep it moist. Place it on a baking sheet and heat for about 15 to 20 minutes, or until heated through.

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