French Easter Pie

This is another treasure from Beatrice Ojakangas’ book ‘Pot Pies’.

1 1/2 lb. ground pork

3 T. fresh parsley

1 1/2 tsp. salt

1 tsp. freshly ground black pepper

1 tsp. fresh thyme leaves

1/4 tsp. allspice

4 hard boiled eggs

Double Crust, lemon pastry (recipe included below)

1 egg, beaten for glaze

Directions:

Combine the ground pork, parsley, salt, pepper, thyme, and allspice.

Preheat oven to 325 degrees. Cover a baking sheet with parchment paper, or lightly grease the pan.

Roll two-thirds of the of the pastry into a rectangle  8 x 12″, about 1/8″ thick. Cut off the corners to form an 8-sided pastry. Place on the prepared sheet. (Note* I did not see this last line myself and left the pie a long rectangle.)

Spread half the meat mixture in the middle of the pastry, leaving a 2-inch border. Place the hard-cooked eggs on top with the cut side down, then mound the remaining filling on top. (*Uh, I guess I didn’t read the thing about half the pork mixture either.)

Roll out the remaining pastry, cut into a similar 8 sided shape and place over the filling. Moisten and pinch the edges to seal, rounding the corners to make an oval shape.

Make 2 or 3 slits in the lid and brush the beaten egg. Roll out pastry scraps and cut out small shapes. Please them on top of pie. Brush again with egg.

Bake for 1 hour or until golden brown. Remove the pie from the oven and cool to room temperature.

*I guess by not thoroughly reading the instructions, I kind of made my own version of the French Easter Pie, no matter how it looks, it was delicious!

Lemon Pastry 

2 c. flour

1/2 tsp. salt

3/4 c. chilled unsalted butter, cut in cubes

1 egg, lightly beaten

2 tsp. fresh lemon juice

4-5 T. ice water

 Directions: 

Stir the flour and salt together. Cut the butter into flour until mixture resembles coarse crumbs.

With fork, stir egg, lemon juice, and 2 T. of the water. Sprinkle the liquid over the flour and mix just until it holds  together, add more water is needed. Knead dough in the bowl for 2 or 3 strokes – just until it makes a smooth ball. Cover and chill for 30 minutes before use.

 

 

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