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Before starting this Brioche Pork and Egg Pie recipe, organise all the necessary ingredients for the stuffing.
Place the eggs in cold water in a saucepan. Bring to a boil, then cook for 10 minutes. When cooked, cool under cold running water and peel the eggs.
Remove the stalk from the silverbeet leaves...
... and slice the leaves into strips.
Finely chop the parsley.
Place 25 grams of butter in a non-stick frying pan. Melt the butter over medium heat.
Add the silverbeet leaves...
... and sweat for about 10 minutes, stirring often with a spatula.
In the meantime, chop the shallots and garlic.
When the silverbeet leaves are cooked, add the rest of the butter...
... and add the chopped shallots and garlic.
Combine and continue cooking for a few minutes.
Cut the pork loin (ask your butcher to trim it) and mince.
Mince the smoked ham slices...
... and collect everything in the same mixing bowl.
Add the pork and veal stuffing. You can also use sausage meat.
Add the cooked silverbeet to the minced preparation...
... and combine gently with the rubber spatula.
Add the whole egg...
... and combine again.
Season with salt...
... and Phu Quoc black pepper.
Combine well and taste to adjust the seasoning if needed.
Using oil spray, grease an Exopan long pâté mould.
Divide the brioche dough in 2 equal portions. Roll out the first ball into a rectangle. It is best to make the brioche dough the day before and store in the fridge overnight.
Line the pâté mould with the dough rectangle, making the dough sticks along the sides of the mould. Push the dough in the corners to avoid air gaps.
At this stage, the result should look like this. Leave a 1cm border around the mould and discard the excess dough.
Fill with stuffing halfway up. Press the stuffing with the back of a spoon until compact.
Cut both ends of the boiled eggs so the yolk is always visible.
Arrange the eggs in a tight row, burying them a little in the stuffing.
At this stage, the result should look like this. You should be able to fit 8 eggs in this mould.
Fill the rest of the mould with stuffing. Press on the stuffing so it fills all gaps and spaces around the eggs.
Fold the dough back over the stuffing.
With the other ball of brioche dough, roll it into a sausage shape and divide into 5 equal portions.
Shape each ball by rolling them between your palms.
Arrange the 5 dough balls into a row on the surface of the pâté.
Using a pastry brush, glaze the surface of the brioche with eggwash (egg yolk mixed with a little water).
Leave to rise in a warm room (30°C) for about 1 hour.
When the dough has risen, score the top of each ball with scissors...
... in the shape of a cross.
Sprinkle blue poppy seeds over the surface.
Place in a fan-assisted oven preheated at 180°C (gas 4)...
... and cook for 35 to 40 minutes.
The Easter pâté is ready when puffed and golden. Remove from the oven and leave to cool before releasing from the mould.
Slide the bottom of the mould...
... then remove the two clips that hold the mould together...
... then gently pull the mould away from the pâté.
The Easter pâté is now ready. Serve warm or at room temperature.
I recommend cutting the pâté with a sponge cake knife...
... to avoid any damages to the brioche.
You should find a whole boiled egg in the centre of the slice. Si les oeufs ont bien été parés et positionnés lors de l'étape 29.
This Easter pâté is delicious served as a starter with a side of green salad. Bon appétit!
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