Coulibiac-Style Pâté en Croûte

• ½ cup (100 g) semolina
• 4 cups (about 1

Place the semolina in a medium heatproof bowl. In a medium saucepan, bring the water to a boil. Scoop out ½ cup (115 g) and pour it over the semolina. Set aside. Add 3 eggs to the saucepan, reduce the heat, and hard boil them for 10 minutes in simmering water. While the eggs boil, prepare a bowl of