Easter pie recipe
Recette proposée par La Grande Epicerie de Paris
1Prepare 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.
2Cook 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.
3Prepare 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.
4Blind 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.
5Prepare your vegetable mix:
in a large bowl, mix all the vegetables and add 4 whole eggs. Mix.
6Fill 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.
7Close 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.