Nutrition Facts
6 servings
6
Easter Pie Recipe with Pork and Veal
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Discover this easy recipe for Easter Pie with pork and veal. This dish is enjoyed at Easter and why not all year round!
Ingredients
400 Ground pork
400 Ground veal
8 Egg
1 clove Garlic
2 Shallot
Salt
Pepper
Thyme
Parsley
Nutmeg powder
5 White wine
Directions
1
Start by boiling 6 eggs in a pot of water until they are hard. Set aside.
2
Mix the two meats in a bowl by hand. Add a little salt, pepper, nutmeg, thyme, parsley, and white wine. Chop the garlic. Finely chop the shallots. Add them to the meat. Mix well. Preheat to 180°C.
3
Shape the meat into a tight rectangle.
4
Place a silicone mat on the baking tray. Lay a shortcrust pastry on top with its parchment paper.
5
Place the meat, then cut the dough leaving about 7 cm on each side. Cut the eggs in half and place them along the entire length of the dough.
6
Place the second pastry on top and trim the excess. Join the two pastries by rolling the bottom one onto the top one.
7
To finish, separate the yolks from the 2 remaining egg whites, then brush the entire mixture. Bake for 1 hour.
Ingredients
Ingredients
400 Ground pork
400 Ground veal
8 Egg
1 clove Garlic
2 Shallot
Salt
Pepper
Thyme
Parsley
Nutmeg powder
5 White wine
Directions
Directions
1
Start by boiling 6 eggs in a pot of water until they are hard. Set aside.
2
Mix the two meats in a bowl by hand. Add a little salt, pepper, nutmeg, thyme, parsley, and white wine. Chop the garlic. Finely chop the shallots. Add them to the meat. Mix well. Preheat to 180°C.
3
Shape the meat into a tight rectangle.
4
Place a silicone mat on the baking tray. Lay a shortcrust pastry on top with its parchment paper.
5
Place the meat, then cut the dough leaving about 7 cm on each side. Cut the eggs in half and place them along the entire length of the dough.
6
Place the second pastry on top and trim the excess. Join the two pastries by rolling the bottom one onto the top one.
7
To finish, separate the yolks from the 2 remaining egg whites, then brush the entire mixture. Bake for 1 hour.
Notes
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petitecuisiniereindecise
It sounds very good, I'm going to make it tonight, I just have all the ingredients in my fridge and I was desperately looking for an idea. Thank you for this recipe and for the time spent. ^^ -
a Orléans
For Easter, I decided to make the Easter pie (according to your recipe). I was not familiar with it at all. My guests found the dish delicious (I served it hot). The next evening, we finished it cold, which was also very good. I will definitely make it again. Congratulations, Chef. -
cecile1
This Easter pie is also eaten cold with a salad, or reheated (it’s better in a traditional oven), but is traditionally made with shortcrust pastry. -
guyl
I love it and it makes me really want it! I'm making this for my guests tomorrow, for sure! For the cooking, do you have the temperature setting? Thank you very much for this recipe ^^ -
Josiane
Perfect, but I made it with puff pastry.
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