Friday, March 25, 2016

Easter Påske Pie

The other day slave stumbled on a recipe for Easter Pie. Never heard of it! So it became imperative to study, research and come up with an easy way to fix it.
Easter pie is a family tradition for many Italians. Yet almost every family made it a different way. Depending on what village your family comes from, the Easter Pie can vary a great deal. Some are like a quiche, some like a pizza on its side with a part rolled over. Some can even be like a rice pie but it generally has a combo of meat and cheese (chunks of ham, pepperoni, several cheeses, etc) between two crusts.

An Easter Pie is to be served on the day before Easter at noon to signify the end of Lent and to break the fast. Nothing breaks a fast like pie crusts and a big collection of meats, cheese, and eggs! What a delicious way to celebrate the ability to eat again.
With such variations possible, slave thought: “Why not try a Danish Version?” Hope no one finds offense, it merely is an attempt to should how this tasty meal can fit into many local cuisines.


2 tubes Croissant pastry

2 tablespoons butter

2 tablespoons cornstarch

1/8 teaspoon nutmeg

1/8 teaspoon garlic powder
ground white pepper to taste

3 pieces bacon

1 salami

½ cup cocktail weenies

1 cup milk

4 ounces shredded Havarti cheese

3 eggs, slightly beaten

½ cup diced ham

1 egg

1 teaspoon sugar


Wrap a pizza stone with foil and place in cold 

oven, pre heat to 350 degrees.

Press 1 tube of croissant dough into a baking 


Cut up the meat into ½ inch – 1 inch pieces.

Cook the bacon until crispy, about

minutes, then drain on paper towels.

Stir the cornstarch into the warm grease 

along with the nutmeg and white pepper. 

Cook and stir until dissolved, about 2 to 3 

minutes. Add milk, cook and stir until 

thickened and bubbling about 5 minutes.

Stir cheese into milk mixture; cook and stir 

until melted and cheese sauce is smooth, 
about 5 minutes.

In a medium bowl whisk the 4 eggs. Temper 

them by adding a few tablespoons of the 

cheese mixture while stirring. Then add this 

back into the rest of the cheese sauce. 

Whisk until incorporated, 1 to 2 minutes


broken bacon bits, ham and salami pieces 

into cheese sauce; pour onto bottom crust in 

baking dish.

Roll out the other tube of dough on a piece 

of wax paper to the size of the baking dish. 

Carefully cut out designs to allow steam to 

escape. Place this on top and seal down the 


(If you like a pretty look – brush with an egg 

wash made of 1 egg beaten with 1 teaspoon 

of sugar)

Bake in the preheated oven until pie is set in 

the middle, 30 to 35 minutes.

Let cool slightly before serving, 5 to 10 


These pies traditionally can be eaten warm 

or cold! All to the preference of Your Master.

For music:



Serving my Master


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 


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