THE PIE

Ingredients

Dough: 500 g flour

1 beaten egg

150 g caster sugar

375g butter

20 g baker's yeast

20 cl of water

1 pinch of salt

1 teaspoon of anise powder

5 ml of brandy

3 hard-boiled eggs in shell

1 egg yolk.

Procedure

Dissolve the yeast in a little lukewarm water. Soften the butter in pieces. Place the flour in a well and add the beaten egg, sugar, butter, brandy, anise and salt. Knead by pouring in the water little by little, then the diluted yeast. Mix until you obtain a soft dough. Cover with a cloth and leave to rest for 2 hours. Preheat your oven to 200°C. Take a little of the dough and roll it into a sausage. You will use it to form crosspieces to hold the eggs on the cake. With the remaining dough, form a crown and place it on a buttered baking tray. Decorate with hard-boiled eggs held in place by crosspieces of dough. Brush with beaten egg yolk to obtain a shiny appearance. Cook for approximately 25 minutes. For the anise you add a little pastis or a drop of anethol if you have it (you need 2 g of anethol to make a liter of pastis so be careful with the dose). Ingredients: Dough: 500 g of flour, 1 beaten egg, 150 g of caster sugar, 375 g of butter, 20 g of baker's yeast, 20 cl of water, 1 pinch of salt, 1 teaspoon of aniseed powder, 5 cl of brandy. Filling: 3 hard-boiled eggs in shell, 1 egg yolk. Dissolve the yeast in a little lukewarm water. Soften the butter in pieces. Put the flour in a well and add the beaten egg, sugar, butter, brandy, anise and salt. Knead by pouring in the water little by little, then the diluted yeast. Mix until you obtain a soft dough. Cover with a cloth and leave to rest for 2 hours. Preheat your oven to 200°C (th.7). Take a little of the dough and roll it into a sausage. You will use it to form crosses to hold the eggs on the cake. With the remaining dough, form a crown and place it on a buttered baking tray. Decorate with hard-boiled eggs held in place by crosspieces of dough. Brush with beaten egg yolk to obtain a shiny appearance. Cook for approximately 25 minutes.