Also called Easterpieor egg pie, Berrichon pie is from Berry. It was traditionally served at Easter, as according to a Christian tradition, this holiday should be celebrated by giving out hard-boiled eggs… but they must be hidden!
Berrichon pieconsists of flaky pastry, pork and veal, hard-boiled eggs, parsley, salt, pepper, nutmeg and water. First the filling is placed on the pastry before adding the hard-boiled eggs cut in half on top. Then, the whole thing is sealed to form a nice compact pie.
This rectangular pie can be served hot or cold with a green salad. This is a dish in its own right that is often eaten at a family meal with a good red wine from the region.