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Berrichon pie(pâté berrichon)

Gastronomy, holidays & weekends guide in Centre-Loire Valley

Berrichon pie(pâté berrichon) - Gastronomy, holidays & weekends guide in Centre-Loire Valley
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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.

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