Traditional Berrichon Easter Pie Recipe
The Berrichon Easter Pie is a culinary specialty from Berry, enjoyed during festive meals. This traditional recipe is simple to make and will delight the most discerning palates. Made of crispy puff pastry and a savory mix of minced pork and veal, it pairs perfectly with hard-boiled eggs and parsley, which adds a touch of freshness. This dish is ideal as a starter but can also be served at picnics or family meals. Its rich flavor and melting texture make it a must-try in local gastronomy. With a quick preparation time and efficient cooking, it’s an excellent option for impressing your guests with minimal effort. Feel free to experiment with variations by adding vegetables or spices to suit your taste. In short, the Berrichon Easter Pie is both a tribute to French cuisine and a comforting dish that revives childhood memories.
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Servings: for 6 people
- Difficulty: Easy
Ingredients
- - one puff pastry
- - 150 to 200 g of minced meat (pork and veal)
- - 3 eggs
- - a few sprigs of fresh parsley
- - salt, pepper, and a pinch of nutmeg
Preparation
1. First, cook the eggs until hard. This will take about 10 minutes.
2. Next, roll out the puff pastry on a lightly floured work surface.
3. In a mixing bowl, combine the minced meat with the parsley and spices. Form a meat log and place it in the center of the pastry.
4. Once the eggs are well cooled, cut them in half and arrange the halves on top of the meat log.
5. Carefully fold the puff pastry around the filling, making sure to seal the edges well to prevent leaks.
6. If desired, you can brush the pie with a bit of egg yolk for a nice golden color.
7. Remember to pierce a few holes on top to let the steam escape. Finally, bake everything in a preheated oven at 200°C (thermostat 6-7) and let cook for 30 minutes.
