Easter pie from my childhood
  • Temps de préparation: 30 minutes
  • Temps de cuisson: 60 minutes
  • Nombre de personnes:
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Easter pie from my childhood

By 15 February 2023

Ingredients

Instructions

  • 750 g puff pastry
  • 500 g sausage meat
  • 500 g Chopped fresh breast
  • 1 white onion
  • 3 shallots
  • 1 garlic clove
  • 0.5 Bunch of parsley
  • 1 whole raw egg (for the stuffing)
  • 1 egg yolk (for gilding)
  • 6 hard-boiled eggs
  • 1 tbsp. coffee Strong mustard
  • Salt
  • Ground pepper
  1. Mix the two meats in a bowl.
  2. Peel and very finely chop the shallots and onion. Wash and chop the parsley. Add them to the salad bowl along with the minced garlic clove. Add salt and pepper. Mix while kneading the ingredients. Add the raw egg and then the mustard.
  3. Preheat the oven to 200°C (th 6/7).
  4. Peel hard-boiled eggs.
  5. Divide the puff pastry in two. Roll them out into two large rectangles.
  6. On a baking sheet lined with parchment paper, place a rectangle of puff pastry, put half of the stuffing in the center along the entire length. Smooth and pack well. Add the hard-boiled eggs in single file, pressing them down slightly. Cover with the remaining stuffing. Smooth again and tamp. Place the second rectangle of puff pastry, the same size as the first, on the stuffing. Seal the edges. Brush the surface with egg yolk to brown the Easter pie. Bake for 1 hour. Let cool for 10 minutes before slicing.
  7. Serve the Easter pie hot, warm or cold with a small salad. Good tasting.
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Easter pie from my childhood

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