Easter pie - meat pie with eggs

Ingredients

• 7 oz grounded pork
• 7 oz grounded veal
• 6 eggs
• 1 garlic clove
• 1 shallot
• salt
• pepper
• thyme
• fresh parsley
• nutmeg
• 2 puff pastries

Materials

• 1 cake pan (8x4 inches)

Preparation

• Cook 4 eggs in boiling water to hard-boil them. Immediately transfer into cold water. Remove the eggshells.
• Put grounded pork, grounded veal, 1 egg, chopped garlic clove and shallot, salt, pepper, thyme, fresh parsley and nutmeg in a large bowl and combine.
  
• Unroll the first puff pastry, return the cake pan on top and cut the puff pastry around the pan. Put the second puff pastry in the greased pan.
• Transfer half of the stuffing in the puff pastry, then add the 4 hard-boiled eggs on top. Add the rest of the stuffing.
  
• Preheat the oven to 350°F (180°C). Separate the egg whites from the yolks of 1 egg. Fold the puff pastry to cover the stuffing. Brush with egg white.
• Put the puff pastry rectangle on top of folded puff pastry and fold the dough inside the pan with a spoon. Draw some lines on top with a knife and brush with egg yolk.
  
• Bake for 50 minutes at 350°F (180°C).
• There you are, your Easter pie is ready !