Easter Pie Recipe in My Style

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.

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.

Place the hard-boiled eggs. In the photo, I used smaller eggs that are smaller than regular eggs. Cut the eggs if necessary.

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.

Brush the pastry with egg yolk, and use a knife to make decorative notches without piercing the dough.

To finish, place in the oven for 45 minutes, monitoring the cooking. When the crust is golden brown, the dish is cooked.