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Ingredients
- ½ pound butter, softened (2 sticks)
- ¾ cup plus 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2¼ cups flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2⅔ cups Nestle Tollhouse semisweet chocolate chips
- 1¾ cups chopped walnuts
Instructions
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about two minutes.
- Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about two minutes, or until light and fluffy, scraping down bowl.
- With the mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Preheat oven to 300°F.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
- Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
Ingredients for 10 yields
For the cake:
- 4 Eggs whites
- Pinch Salt
- ¼ cup + 2 Tbsp. (75g) Sugar
- 180-200g whole almonds or 140g ground almonds
For the cream:
- 4 Egg yolks
- ¼ cup + 2 Tbsp. (75g) Sugar
- 1 teaspoon Vanilla extract
- 100ml Heavy cream
- ½ cup + 1 Tbsp (130g) Butter, softened
For decoration:
- Sliced almonds
Instructions
- Make the cake: preheat oven to 170°C (340°F). Grease two 8-inch (20cm) round cake pans with butter, line bottom with parchment paper. Grease the parchment as well, set aside.
- In a food processor, process the almonds into fine crumbs. You also can use store bought ground almonds.
- In a large clean bowl, place egg whites and pinch of salt. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar, beat until stiff peak form.
- Gradually fold ground almonds into the meringue. Do not over fold. Divide the batter between prepared pans.
- Bake for 20-25 minutes. Allow to cool.
- Make the cream: in a bowl, whisk egg yolks with sugar and set aside.
- In a small saucepan bring the cream to a gentle simmer. Gradually pour hot cream into the egg yolk mixture while constantly whisking. Transfer the mixture back into the saucepan and cook until thicken, stirring constantly. Remove from heat, add vanilla extract and stir, transfer the mixture into a bowl, cover and place in the fridge for 1 hour.
- In a large bowl beat softened butter. Gradually add chilled cream and whisk until combined. Add 2-3 tablespoons at the time.
- Place 1 cake layer on a place or a cake stand, the spread a layer of cream, then top with the second layer cake. Spread the cream on top and sides of the cake.
- Decoration: toast almond flakes on a dry pan, allow them to cool. Then, decorate the side and top of the cake with toasted almond flakes.
- Keep the cake in the fridge for at least 4 hours before serving.
Cette liqueur est aussi appelée "liqueur d'officier" ou aussi "confiture de vieux garçon".
Le principe : malgré son nom, il ne s'agit pas d'une confiture mais de fruits à l'alcool!
Utiliser en quantités égales (100 g environ), tous les fruits de saison de mai à octobre à l'exception des agrumes et autres fruits exotiques (bananes, mangues, ...). Déguster aux environs de Noël et toujours avec modération.
La recette :
-
Utiliser un grand bocal en verre ébouillanté et fermant hermétiquement.
-
Au fil des saisons, de mai à octobre, placer des fruits sains, lavés et essuyés, dans le bocal.
-
Ajouter la moitié du poids en sucre, recouvrir d'alcool de fruits (acheté au supermarché).
-
Fermer hermétiquement. Entre chaque ajout de fruit, conserver au frais et à l'abri de la lumière et compléter d'alcool si le niveau vient à baisser.
-
Incorporer successivement :
- fraises (petites et fermes) (fait)
- cerises (équeutées) (fait)
- groseilles (égrappées) (fait)
- framboises (fait)
- cassis (égrenés) (fait)
- pêches (pelées, dénoyautées et coupées en dés) (fait)
- abricots (pelés, dénoyautés, coupés en deux) (fait)
- nectarines et brugnons (dénoyautés, coupés en quatre) (fait)
- melon en dés (fait)
- prunes : mirabelles (fait), Reine-Claude (fait), quetsches
(coupées en deux et dénoyautées) - grains de raisins blancs et noirs (fait)
- poires (pelées, épépinées et en dés) (fait)
- ...
Il faut attendre 3 mois avant de déguster cette liqueur.
Conseils et suggestions :
-
Ne mettre qu'en très petite quantité les fruits très aqueux tels que fraises, melon et poires.
-
Surveiller régulièrement pour vérifier que des moisissures n'apparaissent pas. Si elles apparaissent, les retirer et ajouter un peu d'alcool.
-
En guise de conseil de dégustation, vous pouvez vous en servir pour agrémenter des desserts comme des coupes de fruits, des glaces.
Here a recipe for all who want to try it
- 595grams of flour (Tipo 00 flour)
- 386grams Of water (cool temperature)
- 18 grams of salt
- One teaspoon of dry yeast or a quarter of fresh yeast block
If you don’t have tipo 00 flour use type 405 which is very similar but little less water.
Important: mix the flour and salt because yeast hates salt. Let the yeast dissolve in the water and then put it slowly in the flour to mix it well and then knead. I only can recommend a technique to knead it correctly.
Let it rest in a bowl for 3 hours but cover it with a wet kitchen blanket to keep the dough humid. That is very important to prevent it from drying
Old-fashioned soda cookies
Ingredients
- 2 c. sugar
- 2 eggs
- 1 c. lard
- 1 c. sour milk or buttermilk
- 1 tsp. vanilla
- ½ tsp. nutmeg
- 1 tsp. soda
- ½ tsp. baking powder
- ½ tsp. salt
- 4 to 6 c. flour
Instructions
- Cream sugar, eggs and lard together; add sour milk, vanilla and nutmeg.
- Sift soda, baking powder and salt with flour; mix to a stiff dough.
- Roll out on bread board about 1/8-inch thick; cut with cookie cutter.
- Sprinkle with additional sugar.
- Bake in 275 to 300-degree oven until done. These cookies may be filled.
Pineapple cookies
Ingredients
- 1 cup shortening
- 1½ cups sugar
- 1 egg
- 1 can (8¾ oz.) crushed pineapple, with juice
- 3½ cups all-purpose flour
- 1 tsp. soda
- ½ tsp. salt
- ¼ tsp. nutmeg
- ½ cup chopped nuts
Instructions
- Mix shortening, sugar and egg thoroughly.
- Stir in pineapple.
- Stir together flour, soda, salt and nutmeg; blend in.
- Mix in nuts.
- Chill at least 1 hr.
- Heat oven to 400°F.
- Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased baking sheet.
- Bake 8 to 10 min., or until no imprint remains when touched lightly.
Snow on the mountain cookies
- Cream together
- 1½ c. shortening
- 1 c. brown sugar-light
- 2 - 1. baker unsweetened squares melted
- 1 well heated egg
- Sift together
- ¼ tsp salt
- 2 c. flour
- ¼ tsp. (baking) soda
- add alternately with ½ c. buttermilk, 1 tsp. vanilla, ¾ c. chopped nuts
- bake 12 min at 350°F
- frost with powdered sugar frosting
Ingredients
- 5 Lemons
- ⅓ cup (80ml) Lemon juice
- 2 tablespoons Lemon zest
- ½ cup + 2 tablespoons (125g) Sugar
- 2 cups (480ml) Heavy Cream/Double cream
- 1 teaspoon Vanilla bean paste (optional)
Instructions
- Wash the lemons well and let them dry.
- Cut lemons in half longwise, then using a spoon, scoop out the inside of the lemons. Do it very carefully.
- Place the lemons you scoop out in a sieve and squeeze 1/4 cup of lemon juice.
- In a small saucepan mix sugar and lemon zest. Add heavy cream.
- Heat over medium-low heat, bring to a simmer, stirring constantly. Simmer for about 3 minutes. Until you see gentle bubbles.
- Remove from heat, add lemon juice and whisk to combine. Allow to cool for 10 minutes.
- Strain through a fine mesh strainer to remove zest – this step is optional.
- Pour the mixture into the lemon shells. You also can serve in on cups/ramekins.
- Allow to cool completely to room temperature, then refrigerate for at least 2 hours or until set. Keep covered in the fridge.
Ingrédients
- 1 magret de canard
- 1 foie gras éveiné non assaisonné
- gros sel de guérande
- 1 cas large de sel fin
- 1 cas rase de poivre moulu
Instructions
- nettoyez le magret de canard et placez le 15 heures dans le gros sel, au frigo
- rincez le et séchez le bien avec de l'essuie tout
- ouvrez le en portefeuille sans aller jusqu'au bout
- assaisonnez le foie egras avec le sel fin et le poivre moulu, massez pour bien faire pénétrer
- mettez une belle tranche de foie gras assaisonné à l'intérieur du portefeuille de canard et refermez
- ficelez bien serré et enroule le tout dans un torchon propre
- placez le tout dans le bas du frigo pendant 3 semaines avant de déguster
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup tahini
- 1 c sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla
- 1 cup + 2 tb flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp kosher salt
- 1¾ cup valrhona discs (64% cocoa)
- maldon salt
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, tahini, and sugar together on medium speed until light and fluffy, about 5 minutes. add the egg, egg yolk, and vanilla and continue mixing on medium for another 5 minutes. sift the flour, baking soda, baking powder, and salt into a large bowl and combine. add the flour mixture to the butter mixture and mix on low until just combined. add the chocolate discs and mix them in by hand with a rubber spatula.
- Line a baking sheet with parchment paper. using a 2-ounce ice cream scoop, scoop out 12 dough balls and place them on the baking sheet. wrap the baking sheet with plastic wrap and place it in the freezer for no less than 12 hours. this will allow the gluten in the flour to relax and will give you a tender soft cookie. do not skip this step.
- At this point you can bake 1 or bake 12. keep the cookie dough balls in zip-top bags in the freezer for up to 6 months.
- Preheat the oven to 325ºf and line a baking sheet with parchment or a silicone mat. space the cookie dough balls at least 3” apart to allow for them to spread. bake for 13-16 minutes until just golden brown around the edges. they will still look fairly unbaked in the middle, which is perfect. sprinkle each with maldon salt when they come out o the oven. allow to cool for 20 minutes on the baking sheet or cooling rack.
Ingredients
- 2000 g Beef—silverside or toprump
- 5 Tbsp Brown (malt) or cider vinegar
- 2.5 Tbsp Coarse salt (2% of the meat weight)
- 2 tsp Ground black pepper
- 2 Tbsp Coriander seed
- 1½ Tbsp Brown sugar (optional)
Instructions
- Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
- Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container.
- Combine all the spices and sprinkle into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
- Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
- Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
- Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. Do not point a fan directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.
- Drying times will vary with humidity, airflow and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it’s still ‘wet’ inside.
- Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you’ll ever eat.
Notes
- if using cheaper cuts of game or beef, add 1 tsp of bicarbonate of soda per kg to tenderize the meat.
- if you don’t have any coarse salt and need to substitute with table salt, double-check that it’s not iodized salt – iodine leaves a bitter taste in the mouth.
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Ingrédients
- 6 piments habanero
- 750g de mirabelles
- 20cl de vinaigre de cidre
- 20cl de jus de citron vert
- 6 gousses d'ail
- 2 oignons
- 1 CàS de graines de coriandre
- 1 CàS de graines de cumin
- Huile d'olive
Instructions
- Dénoyauter les mirabelles. Ecraser grossièrement les gousses d'ail et couper les oignons en quartiers. Epépiner les piments. Attention, mettez des gants !
- Faire torréfier les épices à sec quelques secondes jusqu’à ce qu’elles dégagent leur parfum et les broyer au mortier ou au moulin à épices.
- Faire revenir 10mn le piment dans de l'huile d'olive et la moitié du vinaigre avec l'ail et les oignons. Attention, ouvrir grand les fenêtres ou porter masque et lunettes, et ne pas se pencher sur la cocotte !
- Ajouter les mirabelles, le restant du vinaigre, les épices. Saler et ajouter un peu d'eau (vous pourrez en rajouter pour corriger la texture. Laisser mijoter pendant 30mn, puis laisser complètement refroidir.
- Mixer la préparation finement avec le jus de citron vert, et corriger la texture avec de l'eau ou du jus de citron en fonction de ce que vous désirez (plus ou moins visqueux).
- Embouteiller immédiatement. La sauce piquante se conserve à l’abri de la lumière une fois ouverte.
Ingredients
- 2 cups rye flour
- 1 cup all purpose flour
- ⅔ cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground anise
- ⅛ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ cup honey
- ⅓ cup molasses NOT blackstrap!
- ¾ cup milk plus extra for brushing
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
- Add all dry ingredients to a large bowl and mix well.
- Place wet ingredients in a small saucepan and gently warm over medium heat.
- Add the warmed wet ingredients to the dry ingredients and mix using a rubber spatula until a sticky batter forms.
- Pour the batter into the prepared loaf pan and flatten the surface. Lightly brush the top with milk. Bake for 60 minutes or until a toothpick inserted comes out clean. Cool in the pan and serve warm or cold with butter.
Notes
- when you warm the wet ingredients, please really do just gently warm them until they're completely runny. Do not boil them.
- do not use blackstrap molasses, they are too bitter. Regular dark molasses like the ones used for gingerbread are the right kind.
- if you don't have all the individual spices the recipe calls for, use 2 teaspoons of ground cinnamon and 1.5 teaspoons of either pumpkin pie or apple pie spice mix.
- unlike American-style quick breads, this one is meant to be sliced into fairly thin slices. And since the bread is baked without any added fat... most definitely serve it slathered with butter ?
Oude Wijven Koek en néerlandais
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup brown sugar (packed)
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon anise seeds
- 1 teaspoon cinnamon
- 1 egg
- 1 cup water
- 1 cup sour cream (or yogurt)
Instructions
- Preheat oven to 375 F degrees.
- Spray a cake pan or a Bundt pan with cooking spray.
- In the mixer of your bowl whisk together all the dry ingredients. Add egg, water and sour cream or yogurt and mix until well incorporated.
- Pour batter in prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Ingrédients
- des pommes de terre
- huile d’olive
- sel, poivre
- muscade
Instructions
- Bien laver les pommes de terre pour conserver une peau bien propre qui pourra se déguster avec la chair pour ceux qui veulent…
- Découper chaque pomme de terre en lamelles sans les trancher complètement. L’astuce c’est d’utiliser des « butoirs » de chaque côté pour éviter de se retrouver avec une pomme de terre coupée en 2. Des cuillères en bois peuvent facilement faire l’affaire.
- Verser un bon filet d’huile d’olive et assaisonner généreusement de sel, poivre et ici de muscade râpée.
- Faire cuire à four préchauffé à 200° pendant 40 minutes, vérifier éventuellement la cuisson avant de sortir les pommes de terre du four et c’est prêt !
Ingredients
- 1 lbs chicken breast diced into bite-sized pieces
- 2 eggs beaten
- 1 cup panko bread crumbs
- 3 cups broccoli florets
- 3 green onions greens sliced thin
- salt
- fresh cracked black pepper
- toasted white sesame seeds optional, for topping
- crushed red pepper flakes optional, for topping
- olive oil
- spray oil
For Sauce
- 2 navel oranges zest one orange, juice both oranges
- ¼ cup honey
- ¼ cup soy sauce
- 1 tbsp freshly minced garlic
- 2 tsp fresh grated ginger or sub 1/2 tsp ground ginger
- 2 tbsp rice vinegar
- 2 tbsp cornstarch
- sriracha sauce optional: mild – 1 tsp; med – 2 tsp; hot – 3+ tsp
Instructions
- Begin preheating the oven to 425° F and spray a large rimmed baking sheet with oil.
- Season the chicken pieces with salt and fresh cracked black pepper and pour the panko out onto a wide plate. Working in batches, coat the chicken in the beaten egg then press into the panko to coat. Arrange on the prepared baking sheet as spaced out as possible.
- Spray the tops of the chicken pieces with oil. Place the chicken into the preheated oven and bake for 10 minutes. After 10 minutes, flip each piece and rotate the pan when you place it back into the oven. Bake for another 7-10 minutes until the chicken is crispy and cooked through.
- Meanwhile, on a separate baking sheet, toss the broccoli with a drizzle of oil, salt, and pepper. Roast in the oven for about 10 minutes, tossing halfway through, until crisp and charred in a few spots. OR, pan fry broccoli in a swirl of olive oil over medium heat for 2-3 minutes.
- While the chicken cooks, make the sauce. Combine the soy sauce and cornstarch in a small bowl and whisk until fully combined. Pour into a small saucepan, then add the rest of the ingredients for the sauce and mix well. Bring to a boil over high heat, then reduce heat and simmer until a thick sauce forms, about 5 minutes.
- Transfer the cooked chicken into a large mixing bowl, drizzle the sauce over the chicken and toss to coat (you may not want to use all of the sauce, so add it in steps until the chicken is coated to your liking). Add in the broccoli and toss to combine. Serve immediately topped with green onion, sesame seeds, and crushed red pepper. Great on a bed of white rice!
Thanks! It was taught Grandmother to grandkids for generations..here is the recipe written out. Enjoy! (From a Facebook post to my family..so its written as it's for beginners, so you can ignore the basics part of it )
5 Pounds flour a bag of All Purpose is just fine. Have a bit extra on hand (perhaps up to three cups more) if the dough needs to be 'tightened up' later A "three packet" of dry active yeast it comes with three small packets attached, you'll use all three at once. 6 Cups of water at 100-110 degrees F don't go hotter or you'll kill the yeast Four Tablespoons salt (fine ground like Kosher is best) 1.5 Cups Canola Oil
NO milk, no sugar.. Keep it to those 5 ingredients.
Other things you'll need • Very large bowl-- it's going to hold five loaves of bread's worth of dough.. I vastly prefer metal • Cutting board-- extra flour for "dusting" if needed • Non Serrated chef's knife • Four to five pans, metal nonstick pie tins are great, you can use loaf pans as well-- it's up to you • More Oil- about a half cup- for the pans to keep the bread from sticking • Plastic wrap and non stick spray • A very light blanket.
To make
Start with 2 cups of the tepid water Add all of the yeast Whisk it as you are adding the yeast, set aside for three minutes to let the yeast "Bloom"
Pour the flour in a very large bowl, add the salt Add the first two cups of tepid water with the yeast in it.. It'll small "yeasty" and that's good
Add another two coups of tepid water to the bowl and begin to mix (that's 4 cups of water to this point)
Knead dough by hand, use your hands for all of this. You'll learn the feel of it after a few attempts.
The dough will be, at this point, really sticky. Work the water and flour together. Work to turn the dough over now and then as you'll see the flour will try to stay on the bottom of the bowl for a while so keep rotating it and kneading.
The dough will eventually start to come together, of the two remaining cups of tepid water put one in.. At this time add the 1.5 cups of oil. The bread will immediately begin to feel "squishy" (that's a technical term you know…) and it'll actually start to smell like bread. If it's too firm add the water by one quarter cup increments, you might not need to add that last cup of water. Usually I use part of it but rarely all of it. If the dough is still really, really sticky then add some of the extra flour-- half a cup at a time.
What you are going for is a dough ball that feels fairly smooth, it should still be warm from the water you added. If it's too stiff add more water, and if it's too sticky and loose add a bit of flour as described above.
You should be ab le to pull the whole dough ball up out of the bowl without it sticking too much.
Once the doughball has come together put it back in the bowl, first putting about a tablespoon of oil in the bottom to prevent sticking.. Move the bowl around to let the oil run in different directions to cover the bottom.
Once the doughball is in the bowl, cover it with plastic wrap but you must spray it first with the nonstick spray, the plastic and the top of the doughball.
Now, put the dough in a warm humid place if you can find it until the doughball doubles in size. A great trick is to boil a few cups of water in the microwave and when it's done put the bowl in the microwave, it'll be humid and warm-- obviously do not turn it on for any reason..
In about 45 minutes.. (depending on weather conditions, ingredients etc..)
After the dough rises to twice it's size, take the plastic off and kneed the bread. Mostly using a slow motion "punching" movement. Turn the dough a few times during the process. You should hear the bubbles pop a few times, it'll sound like quiet squeaking. As the bubbles work out of the bread it'll get smaller and a bit more dense. Once again cover it back up with the plastic after spraying and put it in the warm and humid environment you used previously.
After about 30 to 40 minutes…
Take the bread out, kneed it again. Now take the pans you have, ensure they have a think coating of oil on the bottom and cut fifth of the bread out and roll it into a ball a bit larger than a Baseball. If yo u wish to use the cutting board to roll it out by all means do, I simply hold the loaf size dough ball and fold it a few times each time folding it towards what will become the bottom, to create a seam on one side and a smooth side. Place them seam side down in the middle of the pans. Put one cut in the middle of each loaf cutting about half way down to the bottom.. This will control how the dough opens up.
Allow the loaves to rise for about 20 more minutes and put into a 350 degree oven for about 25 minutes, you may need to rotate where they are in the oven for even baking. Frequently I'll add a few minutes to the end to take them out of their pans and flip them over so the bottom of the bread can brown as well.
When the bread is golden brown, remove from the oven and if you can put them on a cooling rack. You can eat them just about immediately, they are fantastic with butter, great to go with soup, or just toast.
Ingrédients
- 2 rouleaux de pâte feuilletée(ou brisée si vous préférez)
- 6 œufs
- 300g viande de porc haché
- 200g viande de veau haché
- 1échalote
- 50g chapelure
- 1 cuillère à soupe de Cognac
- ½ cuillère à café de noix de muscade
- ½ bouquet de persil
- Sel
- Poivre
Instructions
- Écalez 4 œufs durs (10 minutes de cuisson). Hachez une échalote. Lavez et ciselez le persil.
- Dans un saladier, mélangez les 2 viandes, 1 œuf battu en omelette, le persil, l’échalote, la chapelure, le cognac et la muscade. Salez, poivrez.
- Déroulez 1 des rouleaux de pâte feuilletée. Déposez-le dans un moule spécial "pâté en croûte" (recouvert de papier sulfurisé). Étalez la moitié du hachis de viande sur l’abaisse de pâte. Formez des creux à intervalles réguliers. Déposez dans la farce les 4 œufs durs en les enfonçant légèrement. Recouvrez avec le hachis de viande restant.
- Séparez le blanc du jaune du dernier œuf. Badigeonnez le bord de la pâte avec le jaune dilué dans un peu d’eau. Refermez le tout avec le second rouleau de pâte feuilletée en soudant les bords et dorez à l'oeuf.
- Avec la pointe d’un couteau, faites 3 cheminées (avec des petits cartons roulés) dans la pâte feuilletée pour laisser s’échapper la vapeur pendant la cuisson. Enfournez 20 min à 180 °C (th. 6) et 30 min à 150 °C (th. 5).