Nutrition Facts
8 servings
8
Easter Pie Recipe in My Style
No Reviews
Discover this Easter pie recipe my way. An ideal dish for an Easter menu with family or friends.
Ingredients
300 Sausage meat
150 Ham hock
6 Egg
1 Egg yolk for golden color.
3 Shallot
1 Parsley
1 White wine
Salt
Pepper
Directions
1
Hard boil the eggs. Chop the ham, parsley, and shallots. In the food processor, combine the sausage meat, ground beef, ham, parsley, shallots, salt, pepper, and white wine. Mix well. Roll out the shortcrust pastry and puff pastry into an even rectangle.
2
On a baking sheet lined with parchment paper, place the shortcrust pastry. Spoon the filling on top and shape it firmly into a thick rectangle.
3
Place the hard-boiled eggs. In the photo, I used smaller eggs that are smaller than regular eggs. Cut the eggs if necessary.
4
Fold the puff pastry over the filling and seal the two layers tightly. To make this easier, dip your fingers in a mixture of water and flour.
5
Brush the pastry with egg yolk, and use a knife to make decorative notches without piercing the dough.
6
To finish, place in the oven for 45 minutes, monitoring the cooking. When the crust is golden brown, the dish is cooked.
Ingredients
Ingredients
300 Sausage meat
150 Ham hock
6 Egg
1 Egg yolk for golden color.
3 Shallot
1 Parsley
1 White wine
Salt
Pepper
Directions
Directions
1
Hard boil the eggs. Chop the ham, parsley, and shallots. In the food processor, combine the sausage meat, ground beef, ham, parsley, shallots, salt, pepper, and white wine. Mix well. Roll out the shortcrust pastry and puff pastry into an even rectangle.
2
On a baking sheet lined with parchment paper, place the shortcrust pastry. Spoon the filling on top and shape it firmly into a thick rectangle.
3
Place the hard-boiled eggs. In the photo, I used smaller eggs that are smaller than regular eggs. Cut the eggs if necessary.
4
Fold the puff pastry over the filling and seal the two layers tightly. To make this easier, dip your fingers in a mixture of water and flour.
5
Brush the pastry with egg yolk, and use a knife to make decorative notches without piercing the dough.
6
To finish, place in the oven for 45 minutes, monitoring the cooking. When the crust is golden brown, the dish is cooked.
Notes
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Rémi
Great recipe!!! Well done on the recipe. I had tasted it at a local place near Chateauroux and I really found that flavor again tonight! -
karine_r10
Excellent Simple recipe to make and really very good. However, the filling released some water: how could I avoid this? My suggestion: I replaced the minced beef with fresh minced veal from the butcher. I made a small hole at the top of the pie so that the puff pastry doesn’t puff up too much. -
Martine
Very simple Good but too much meat compared to the eggs. My suggestion: I make it on a baking sheet with 1 cm of meat (pork and veal) and eggs cut in half placed side by side tightly. You can be sure to always have egg even when cut into very small portions (for appetizers), for example. -
Catherine
Easter Pie Already made in the past in the way of my mother-in-law. Yours is very good, however. If I use ready-made puff pastry, do I need two? Thank you for your response. -
Nathalie
Good recipe There are few well-known recipes in the region, but this one is famous. My suggestion: Try it with tomato filling.
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