Easter pie recipe
Recette proposée par La Grande Epicerie de Paris

plat 2 packs large shortcrust pastry | 1 pack large puff pastry (for the top) | 5 whole fresh eggs (of which 1 is for basting) | 8 poached eggs | <b>For the vegetable mixture:</b>| 300 g cooked peas | 300 g soya beans | 300 g broccoli | 300 g chard | 300 g artichoke | 300 g marrow-fat peas | <b>For the fresh herb mixture:</b> | 1 small bunch of dill | 1 small bunch of chervil | 1 small bunch of parsley | 1 sachet of baby salad leaves | 1 handful of white beans for blind baking the pastry | Olive oil | Salt <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content"><b>Prepare the vegetables:</b><br>wash the vegetables. Pod the peas and beans, cut the broccoli and chard stalks into cubes of 1 cm and chop the chard leaves.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content"><b>Cook the vegetables separately:</b><br><br>Cook the green vegetables (peas, beans, broccoli, marrow-fat peas and chard leaves) in a large pan of salted boiling water, respecting the appropriate cooking time for each vegetable. Then cook the chard stalks in a frying pan with a drizzle of olive oil.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content"><b>Prepare the pie base and topping:</b><br><br>Place the two shortcrust pastries into a mould, taking care to stick the pastries together and spread them into the corners of the dish. Let them pass a half-centimetre above the edges of the dish, anticipating shrinkage during cooking. Cut the puff pastry to the size of the mould; it will close your pie once filled. </span> </div> </li> <li class="step"> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content"><b>Blind bake the pastry base:</b><br><br>line the bases with baking paper. Cover them with a handful of white beans, to avoid bubbling up during cooking. Bake at 180&deg;C for 12 to 15 minutes. Leave to cool before dressing.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content"><b>Prepare your vegetable mix:</b><br><br>in a large bowl, mix all the vegetables and add 4 whole eggs. Mix. </span> </div> </li> <li class="step"> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content"><b>Fill your pie:</b><br><br>line the pre-cooked pie base with a good centimetre of vegetable mixture. Place the 8 poached eggs and cover with the rest of the vegetables.</b><br>tapissez le fond de tarte pr&eacute;cuit d&rsquo;un bon centim&egrave;tre de m&eacute;lange de l&eacute;gumes. Disposez les 8 &oelig;ufs poch&eacute;s et recouvrez avec le restant de l&eacute;gumes.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">7</span></div> <div class="step-content"> <span class="content"><b>Close your pie with the puff pastry top:</b><br><br>once your pie is filled, place the puff pastry top over it to close it. Baste the top with a whole egg, then make a small cross in the centre to release steam during cooking. Bake at 180&deg;C for about 15 minutes, until the pastry is golden. <br><br><div class="step-content"><span class="content">Serve and enjoy: cut into portions and enjoy with a mixture of baby salad leaves and fresh herbs.</span></span></span> </div> </li> </ul> French PT40M PT20M
Difficulty Medium
Preparation 20 minutes
Cooking 40 minutes

Ingredients

Preparation

6 people
2 packs large shortcrust pastry | 1 pack large puff pastry (for the top) | 5 whole fresh eggs (of which 1 is for basting) | 8 poached eggs | <b>For the vegetable mixture:</b>| 300 g cooked peas | 300 g soya beans | 300 g broccoli | 300 g chard | 300 g artichoke | 300 g marrow-fat peas | <b>For the fresh herb mixture:</b> | 1 small bunch of dill | 1 small bunch of chervil | 1 small bunch of parsley | 1 sachet of baby salad leaves | 1 handful of white beans for blind baking the pastry | Olive oil | Salt
    • 1
      Prepare the vegetables:
      wash the vegetables. Pod the peas and beans, cut the broccoli and chard stalks into cubes of 1 cm and chop the chard leaves.
    • 2
      Cook the vegetables separately:

      Cook the green vegetables (peas, beans, broccoli, marrow-fat peas and chard leaves) in a large pan of salted boiling water, respecting the appropriate cooking time for each vegetable. Then cook the chard stalks in a frying pan with a drizzle of olive oil.
    • 3
      Prepare the pie base and topping:

      Place the two shortcrust pastries into a mould, taking care to stick the pastries together and spread them into the corners of the dish. Let them pass a half-centimetre above the edges of the dish, anticipating shrinkage during cooking. Cut the puff pastry to the size of the mould; it will close your pie once filled.
    • 4
      Blind bake the pastry base:

      line the bases with baking paper. Cover them with a handful of white beans, to avoid bubbling up during cooking. Bake at 180°C for 12 to 15 minutes. Leave to cool before dressing.
    • 5
      Prepare your vegetable mix:

      in a large bowl, mix all the vegetables and add 4 whole eggs. Mix.
    • 6
      Fill your pie:

      line the pre-cooked pie base with a good centimetre of vegetable mixture. Place the 8 poached eggs and cover with the rest of the vegetables.
      tapissez le fond de tarte précuit d’un bon centimètre de mélange de légumes. Disposez les 8 œufs pochés et recouvrez avec le restant de légumes.
    • 7
      Close your pie with the puff pastry top:

      once your pie is filled, place the puff pastry top over it to close it. Baste the top with a whole egg, then make a small cross in the centre to release steam during cooking. Bake at 180°C for about 15 minutes, until the pastry is golden.

      Serve and enjoy: cut into portions and enjoy with a mixture of baby salad leaves and fresh herbs.

    Products :

    Organic extra virgin olive oil

    Al dente la salsa
    €22.95
    50 cl (45,90 € / L)

    Hawaiian black salt

    Albert Ménès
    €8.50
    170 g (50,00 € / kg)

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