FRIJE

Instructions

• 1.   (20 min) Cook 3 eggs for 10 minutes in boiling water. Plunge the eggs into cold water to cool them faster, then peel them and cut them in half.
  Put the parsley in a glass and cut it into small pieces with kitchen scissors.
  Chop the garlic and shallot.
  Cut the red bell pepper in half, remove the seeds and white parts. Cut the flesh into very small dice of the same size.
  Put the pecans in a plastic bag and crush them with a rolling pin or a glass bottle.
  Crack 1 egg into a bowl and beat it with a fork.
• 2.   Heat the olive oil in a pan and sauté the garlic and shallot for 1 minute. Add the diced bell pepper and cook for another 5 minutes. Add the ground meat and cook for 5 minutes, breaking it up with a fork. Remove from heat, stir in the parsley and pecans. Let it cool.
  Preheat the oven to 180 °C (350 °F).
  While the oven is heating, unroll the puff pastry and its parchment paper onto a baking sheet. Place a strip of the meat filling in the middle of the pastry. Also distribute the boiled egg halves on top of the filling.
  Make several incisions in the pastry on each side of the filling (perpendicular to it), stopping 1 cm (0.4 in) away from the filling. Fold the pastry strips over the filling, crossing them.
  Dip a pastry brush into the beaten egg and brush the braid with it.
  Bake for about 20 minutes in the preheated oven.

Nutritional information *

Reference

• www.colruyt.fr/fr/recettes/tresse-de-paques-a-la-bolognaise