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Easter pie recipe
Recette proposée par La Grande Epicerie de Paris

<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°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 précuit d’un bon centimètre de mélange de légumes. Disposez les 8 &oelig;ufs pochés et recouvrez avec le restant de légumes.</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°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>

Difficulty Medium

Preparation 20 minutes

Cooking 40 minutes

Ingredients

Preparation

6 people

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.