The Berrichon Easter paste, a baked meat pie, is a traditional dish in the Berry region, eaten during the Easter festivals. Far from being a scroll of sushi, this crust pie hides in its heart hard-boiled eggs, surrounded by a tasty farce based on pork and veal. This improved version, with a touch of white wine and fresh herbs, is even more greedy.
Ingredients (for 8 persons
1 pure butter puff pastry (store-bought or homemade), about 300-350g
4 fresh eggs
500 g quality sausage flesh (or ground pork)
250g lean minced calf
1 medium yellow onion, finely chopped
1 garlic clove, degered and finely chopped
2 slices of crusted blade bread
1/2 freshly grated nuts nigga teaspoon
1/2 bouquet of fresh flat parsley, chopped
Fine sea salt, freshly ground black pepper
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