A great specialty from Lyon found at Les Halles. This dish is great when done right. It is necessary that the filling is thin and fragrant and the dough light, it soaks up the juices of the meat during cooking. A little tricky to achieve but if we follow out the protocol, this recipe is feasible by a confirmed chief. This pie is excellent, it is prepared with a pastry, the stuffing is made up only of various meats (no sausage meat), bacon and mustard to enhance the flavors.
Level of difficulty: medium
Preparation time: 1 hour
Cooking time: 45 min
Resting time: 24 hours
What you’ll need for making the Lyon’s “Easter Block” Pie
Ingredients Easter Block Paté
For 8 Person (s)
For the pastry:
500 g flour
400 g butter
15 g salt
3 tablespoons of milk
For the stuffing:
500 g pork loin
125 g bacon
125 g veal escalope
1 egg (to bind the stuffing)
2 egg yolks to brown the pie
1 / 3 of a bunch of parsley
2 shallots, finely chopped
1 / 2 jar of Dijon mustard
Salt (not too much: the bacon is often quite salty)
Preparation Easter Block Paté
Prepare the pastry:
Mix all ingredients in a food processor. Let stand 1 hour in the fridge.
If the dough is in a very fresh state, the butter will harden it: take it out and let it warm to room temperature about 30 minutes to make it malleable.
Make the stuffing:
4 cook hard-boiled eggs.
Preheat the oven gas mark 6 (180 ° C);
Mill meat, parsley, chopped shallots, salt and pepper.
Add the remaining egg to bind the stuffing, mix all ingredients well.
Roll out the dough on a sheet of heavy foil.
It is best to ask a large sheet of foil on the work plan and spread the dough over, give an oval shape to the dough, taking into account the size of the block: the block will be about 30 cm long, 8 cm high and 8-9 cm wide.
The dough being a bit fragile and soft, it is easier to move the block and place it on the grid, thanks to the aluminum foil that holds it, otherwise the block can “break” during this dangerouq transport!
Brush the paste with mustard, have a rectangular base of farce: (Long 27cm / 8cm width).
Align the 4 hard boiled eggs on the base of meat, leaving space between each egg.
Fill these spaces with the stuffing and cover the eggs with a big sausage flattened on the ends.
Reassemble the paste gently on the sides of this “pudding” to completely enclose the filling paste.
Fold the ends: it is possible to give some decorative effects.
Decorate the pie with the remaining dough: make the fruits, flowers, leaves, nodes and place them on the block.
Mix the egg yolks and brown the pie with a brush.
Set up two holes and put two cylinders of paper or cardboard (the “chimneys” that will breathe the pie during baking).
Bake for 45 min. Check cooking from 30 minutes (depending on oven), using a knife.
If the pie browns cooked too hard and too fast, place a sheet of aluminum foil on it.
Let it cool a little bit before eating, and enjoy!