Easter for me was always 2 things. Finding our chocolate eggs, and going to my grandparents for an Easter family feast.
I think it was actually one of Dad’s favourite thing to do, always trying to find out new hidden spaces in our garden or house for our Easter treats! I don’t live at home anymore, as you might have guessed, but, mum still buys us a GIANT Kinder egg every year 😉
This year, I have created 3 Easter recipes. You can easily make yourself, and each of these items would be perfect on your Easter table! Some delicious mini sausage pies with a quail egg, some plaited Brioche and some dessert eggs that will surprise your guests!
Recipe 1: Mini sausage Pies with quail eggs
Utensils: 12 mini pie tin
- 1 ball of homemade pastry (my recipe in video here) or 2 ready made shortcrust
- 400g of sausage meat
- 1 egg + 1 extra to wash the pies before baking
- 2 shallots
- 1 bunch of flat parsley
- 12 quail eggs
- 1 tsp of nutmeg
- salt & pepper
1* Pastry: Make the pastry. Lay the sheet of pastry on a floured worktop, and cut out 12 circles, a 1/3 bigger than the size of the tin. Using your fingers, lay the pastry for each pie and keep in the fridge. Keep the reminding of the pastry.
2* Make the filling: in a bowl, mix together the diced shallots, sausage meat, 1/2 of the parsley, egg, nutmeg and salt and pepper. Using your clean hands, mix well. Cover with cling film and reserve in the fridge.
3* Cook the eggs: Cook the quail eggs for 4 min in boiling water, and remove the shell.
4* Assemble: Pre heat oven at 200 degrees. Fill out the pies with the sausage mix, make a hole with your finger and place a quail egg. Cover with a little bit more filling. Roll out the rest of the pastry, and cut circles the size of the pies to cover them. Use your fingers to seal the pastry together. In a bowl, crack the remaining egg, and use it to brush the pies with it (that will give your pies a nice colour).
5* Bake: Bake the pies for 25min (cover with tin foil half way through if you think they might burn).
Eat straight away, or cold with cranberry jam.
Recipe 2: Easy plaited Brioche
Quantity: for 5 plaited Brioche
- 500g of bread flour
- 100g of butter
- 140ml of milk
- 50g of caster sugar
- 7g of instant dried yeast (or equivalent)
- 1 tsp of sea salt
- 1 egg
- 1 tsp of vanilla paste of orange blossom
1* Make the dough: In a pan, mix the milk, vanilla OR orange blossom, butter, sugar and gently heat until the butter has melted. Let it cool for a few minutes. In a bowl, mix the flour, salt and yeast, and add the lukewarm milk mix, and finish with the egg. Using your hands, bring all the ingredients together.
2* Knead: On a lightly floured surface, knead the dough for about 10min until it is smooth and elastic. Cover with cling film, and let it in the fridge overnight.
3* Plaite the brioche: The next day, divide the dough in 2, then in 4, then in 8, then in 16. Roll each bowls like a 20cm long string, and make 3 ways plates. Secure the corners with egg white if needed.
4* Rise little brioches: Let the plaited Brioche rise at room temperature for at least 2h.
5* Bake: Pre heat oven at 200 degrees. Using a pastry brush, brush the brioche with egg wash (just one egg mixed together) and bake for 15min until nice and golden on top.
Eat sweet with some jam or savoury with some butter and cheese!
Recipe 3: Sour cream vanilla panacotta with passion fruit curd
Quantity: for 12 filled eggs
For the Panacotta
- 400ml of sour cream (crème fraîche)
- 150ml of milk
- 3 sheets of natural gelatine
- 50g of caster sugar
- 1 tsp of vanilla paste
For the passion fruit curd
- 3 fresh passion fruits
- 2 eggs yolk
- 2 tbsp of water
- 2 tbsp of caster sugar
12 Egg shells cleaned and emptied.
1* Make the panacotta: In a pan, pour the milk, vanilla and sugar and slowly heat until the sugar has dissolved. Take away from the heat and add the gelatine. Finally add the soured cream and mix well.
2* Fill the eggs: when the gelatine has disolved, fill up the eggs. (If there are any extra panacotta, fill a nice glad jar.
3* Make the passion fruit curd: Empty the passion fruits in a pan, add the egg yolk, water, sugar and put on medium heat. Using a whisk, whisk until it starts thickening. Pass the crud through a sieve.
4*Finish the egg like panacotta: spoon a little bit of the curd to replace the egg yolk 😉