Easter Meat Pie

A golden, flaky crust that cracks under the knife, revealing a juicy meat filling and whole hard-boiled eggs. The smell of fresh parsley and warm butter fills the room.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 717
• Protein: 33 g
• Carbs: 37 g
• Fat: 49 g

Ingredients

• 1.3 piece Puff pastry ( rectangular )
• 266.7 g Sausage meat ( plain )
• 266.7 g Ground veal ( fresh )
• 4 piece Egg ( whole )
• 0.7 piece Onion ( finely chopped )
• 0.7 piece Parsley ( bunch chopped )
• 0.7 pinch Gray sea salt
• 0.7 pinch Black pepper ground
• 0.7 pinch Nutmeg ( grated )

Instructions

1. Boiling eggs

   Place 4 eggs in boiling water for 9 minutes. They should be hard-boiled but not rubbery. Cool them immediately in ice water to stop the cooking process, then peel them.

2. Preparing the filling

   In a mixing bowl, combine the sausage meat and minced veal. Add the finely chopped onion, chopped parsley, one raw egg, salt, pepper, and nutmeg. Knead firmly by hand until the mixture is homogeneous and pulls away from the sides.

3. Assembling the pie

   Roll out the first puff pastry into a rectangle. Place half of the meat in the center, forming a log. Align the 4 hard-boiled eggs on the meat, then cover with the remaining filling. Press down firmly to avoid air pockets.

4. Sealing and glazing

   Cover with the second pastry sheet. Seal the edges by pressing with your fingers or a fork. Make two small chimneys on top to let the steam escape. Brush the entire surface with the last beaten egg yolk.

5. Baking

   Bake at 180°C. The crust should become deep brown and shiny. The juices escaping from the chimneys should be clear. Let it rest for 10 minutes before slicing so the filling sets.

Chef's tips

• For a very shiny crust, mix the egg yolk with a drop of milk.
• Don't skip the resting time; it ensures the eggs stay inside the meat when you slice it.

Storage

Keeps for 3 days in the refrigerator. Reheat in the oven at 150°C to maintain crispness; avoid the microwave.