For this recipe you will need : (6 people)
- 2 puff pastry
- 6 eggs
- 1 egg yolk
- 1 Chabichou 150g Atelier de la Sèvre
- 300 g of veal
- 300 g boneless pork loin
- 200 g mushrooms
- 30 g of butter
- 2 tbsp. cognac
- 1 handful of parsley
- Salt
- Pepper
Utensil :
- 1 high-sided mold
Preparation : (1 hour)
- Harden the 6 eggs in a pan of boiling water for 10 minutes, then let them cool in cold water.
- Meanwhile, chop the meats.
- Heat the butter in a sauté pan, add the mushrooms then add the minced meat.
- Cook for 5 minutes while stirring.
- Salt and pepper, adding the tablespoons of cognac. Chop the parsley, add them to the preparation and leave to cool.
- Peel the hard-boiled eggs and cut them in half lengthwise.
- Cut your chabichou into thin slices.
- Lay a parchment paper in the bottom of the mold by adding a dough.
- Garnish with the cooled stuffing and arrange the hard-boiled eggs and the chabichou.
- Cover everything with the other dough. Seal the edges and brush the dough with an egg yolk.
- Make a hole in the center of your dough and put your pie in the fridge for 1 hour.
- Preheat your oven to 180°C.
- Bake your Easter pie for about 35 minutes.
An Easter tradition not to be missed!
