EASTER PASTE
Yeast dough, eggs, spinach a traditional recipe for Easter!
If you are short on time, prepare the risen dough the day before and place it in a cloth in the refrigerator to prevent it from rising and take it out to rise when the time comes.
Yeast dough For 1 cake mould, multiply the proportions by 6.
Per person :
50 g of flour, 1 p of salt, 1 tbsp of lukewarm milk, 10 g of melted butter, 1 tbsp of baker’s yeast.
Dissolve the baker’s yeast in the milk. In a bowl, pour the flour, salt and stir with a fork. Add the milk/yeast mixture, mix. Add the butter and mix. Add ½ small glass of warm water and mix with your fingertips. The dough must be elastic and supple (if necessary add either a little water if it lacks suppleness or a little flour if it is too soft). Mix with your fingertips, enclosing air inside the dough and form a ball. Cover with a cloth and place in a warm place away from drafts. Let rise 1 hour. The dough is ready to use according to the recipe.
EASTER DOUGH For 1 cake mould, multiply the proportions by 6.
Per person :
100 g of unsweetened yeast dough (see recipe below) or broken dough, 200 g of raw spinach, hulled and washed or of your choice and a mixture of sorrel, chard leaves, parsley, nettles, etc., 1 hard-boiled and peeled egg, salt and pepper, ½ tsp fresh cream, optional 1 p grated nutmeg, flour to spread the dough and 1 little milk to brush the pâté before baking.
To grease the mold, butter, margarine or parchment paper.
Prepare the dough according to the recipe below. Heat a saucepan and drop the spinach and/or other green leaves into it, stir until it melts and cook for 5 minutes. Drain then put them back in the saucepan, season with salt and pepper, add the cream and nutmeg, mix and set aside. Cut each end of the eggs until you reach the yolks. Once the dough is ready, divide it into 2/3, 1/3. Flour the table and roll out (roll out) 2/3 of the dough. Grease a cake tin then place the dough in it (it must rise well on the edges). Garnish the bottom with half the spinach. In the middle place the eggs à la queue leuleu, cover with the rest of the spinach. Roll out the rest of the dough and place it on the mold like a lid. Seal the edges well. In the middle make a few notches. Brush with a little milk. Put in the oven without preheating and cook for 50 min for a family pâté Th 6 (180°). Once cooked, unmold and at the table, cut into slices.
Nice kitchen to all, Régine