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Easter pie

6

Easy

2h

35min

Product image

With our product

Baratte du crémier doux

See our butters

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!

Sèvre & Belle

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