Easter Pie Recipe

At Easter, it is customary in the Berry to prepare the Easter pie. This is a regional charcuterie that can be enjoyed hot or cold.  

If it is consumed throughout the year under the name of pâté Berrichon, it is more known as the approach of the Easter festivals as Easter pie. Whatever its name, this iconic pâté is a charcuterie institution.
If its base is immutable: veal, pork and eggs, some add ham, slices of bacon, integrate with the duck recipe ... macerate the meat in alcohol ... incorporate different spices or herbs . In other regions the boiled eggs remain whole arranged in the middle of the stuffing and not above ...  

Perfect for a family Easter menu. The Easter pie is ideal as an appetizer, served both hot and cold, accompanied by a crunchy green salad, mesclun or dandelions or rocket. For a traditional paschal meal, it pairs deliciously with a leg of lamb, navarin or shoulder of lamb confit 7 hours usually cooked on this feast day.   

The Easter pie recipe is quite simple:  

Ingredients

• 500 g puff pastry that you will have to spread out so that you can make 2 beautiful rectangles. You can make a broken dough, if you prefer.
  
• 400 g of veal.
  
• 400 g of pork.
  
• 8 eggs (6 hard + 1 to bind stuffing + 1 for gilding).
  
• 1 garlic clove.
  
• 2 or 3 shallots.  
  
  

  Seasoning:
  

  • Salt, pepper, parsley, nutmeg at your convenience.
    
  • Optional: ½ glass of sweet white wine, Cognac ...   
    
    
    

    Preparing the Easter Pie Prepare your puff pastry or broken dough according to your recipe.
    Cook six hard boiled eggs (9 minutes).
    Chop the veal and pork.
    Peel and finely chop the shallots and garlic. Wash and chop the parsley.
    In a salad bowl, mix the meat well with the herbs (salt, pepper, parsley, nutmeg). Bind the mixture with 1 whole egg, mix the mixture again to obtain a homogeneous stuffing.
    Cover and leave to cool for 30 minutes in the refrigerator.  
    
    Cut out your puff pastry or broken in half lengthwise to get two beautiful rectangles.
    Place one of them on a baking sheet lined with parchment paper and spread the stuffing in the center, leaving a space on each side.
    Scrape the 6 hard boiled eggs, cut them in half and lay them all the way down so that they are aligned.
    Cover with the second part of the dough. Fold and seal the sides to weld the two pasta together.
    For decoration, make grids for example with the tip of a knife or if you still have dough drops use them by making cuts to the shapes of your choice.
    Beat the last egg, then with a brush brush the top of the dough so that it is golden brown.
    Remember to make two holes on the top to insert 2 "chimneys" in aluminum foil so that steam can escape throughout the cooking.
    Bake for about 1 hour at 190 ° C. If your Easter pie browned too quickly cover with a sheet of parchment paper and conversely if it is not colorful enough extend the cooking slightly.  
    
    Good Easter holidays!   
    
    
    Photo © Ghislaine17