Meat Puff Pastry Recipe for Easter

Meat Puff Pastry Recipe for Easter

Easter is a special time when we gather the family. And to make this gathering even more special, a good plate of puff pastry will fit like a glove. Filled with meat and eggs, this recipe is the epitome of Easter. Discover this wonder right here below.

Ingredients

200 g pork (ground)

200 g ground beef (we used veal)

6 eggs

1 clove garlic

1 shallot (or small onion)

salt

black pepper

thyme

fresh parsley

nutmeg

puff pastry (we used 2 round sheets)

Preparation

In a pan, cook 4 eggs in boiling water for about 10 minutes. Remove them and rinse them in cold water before peeling them.

In a bowl, mix the meats (pork and veal), 1 egg, the crushed garlic clove and chopped shallots. Season with salt, pepper, thyme, chopped parsley and nutmeg. Mix well.

Open the first puff pastry. Place the reverse side of the pan (the top part) on top and cut around the outline with a knife. Set aside (this will be the cover of the puff pastry). Then grease the pan. Open the second pastry and place it inside the pan.

Pour about half of the seasoned meat into the pan. Distribute the 4 boiled eggs evenly on top. Cover with the rest of the meat (it won't be a problem if there are parts covered).

Preheat the oven to 180°C on rotating heat. Separate the yolk from the white. Note that the filling didn't fill the entire pan. Then fold the rest of the puff pastry inwards (that is, on top of the filling). Brush with the white.

Place the cover (of the puff pastry) that we set aside on top. Seal it with the pastry that is underneath. Make a design with the tip of a knife. Brush with the yolk.

Bake for 50 minutes at 180°C.

It's ready!