Easter Pie Recipe with Pork and Veal

Start by boiling 6 eggs in a pot of water until they are hard. Set aside.

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.

Shape the meat into a tight rectangle.

Place a silicone mat on the baking tray. Lay a shortcrust pastry on top with its parchment paper.

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.

Place the second pastry on top and trim the excess. Join the two pastries by rolling the bottom one onto the top one.

To finish, separate the yolks from the 2 remaining egg whites, then brush the entire mixture. Bake for 1 hour.