Our recipes
Easter pie
6
Easy
2h
35min
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Ingredients
- 2 puff pastry
- 6 eggs
- 1 egg yolk
- 300 g of veal nuts
- 300 g boneless pork loin
- 200 g mushrooms from Paris
- 30 g of Churned Butter from the Crémier
- 2 tbsp. tablespoon of brandy
- 1 handful of parsley
- Salt
- Pepper
Prep time
1
Harden the 6 eggs in a pan of boiling water for 10 minutes, then let them cool in cold water.
2
Meanwhile, chop the meats. Clean the mushrooms and cut them in half.
3
Melt the butter in a frying pan, add the mushrooms then add the minced meat. Cook for 5 minutes while stirring.
4
Salt and pepper, adding the tablespoons of cognac. Chop the parsley, add them to the preparation then leave to cool.
5
Peel the hard-boiled eggs and cut them in half lengthwise.
6
Place parchment paper in the bottom of the mold with a high edge and add dough to it.
7
Top with the cooled stuffing and arrange the eggs.
8
Cover everything with the other dough. Seal the edges and brush the dough with egg wash.
9
Make a hole in the center of your dough and put your pâté in the refrigerator for 1 hour.
10
Make a hole in the center of your dough and put your pâté in the refrigerator for 1 hour. Preheat your oven to 180°C.
11
Bake your Easter pâté for approximately 35 minutes.
Bon appétit!
