Eric Kayser welcomes the high-end French delicatessen ambassadors: Gilles and Nicolas Verot.
In this video, they will share with you an exclusive recipe extract from their new french book: «Terrines, Rillettes, Saucisses & Pâtés croûte» (Terrines, rillettes, sausages and pâté-en-croûte)
As they say it so well: “No need specific utensils, nor obscure ingredients to realise a country-style pâté, a pâté-en-croûte, croquettes, vegetables aspics (…). The recipes of this book have been realised in a house kitchen and have been tasted by many cook amateurs.”
And they prove it to their host in this video. Today, they’ll show you the step-by-step recipe of the chicken-pistachios’ pâté-en-croûte.
The ingredients: Shortcrust pastry
500g of flour
250g of butter
1 teaspoon of salt
10cl (100g) of water
7 of egg yolks
The ingredients: chicken-pistachios stuffing
400g of chicken fillet
5cl (50g) of single cream
100g of plain pistachios.
3 teaspoons of salt
3 pinches of pepper
20g of butter (for the baking tin)
The ingredients: Meat jus jelly
50g of edible gelatine
50cl (500g) of meat jus (homemade or powder)
An electric stand mixer or a mixing bowl (for the blending of the ingredients).
Preparation: 2 hours
Rest: 1 night
Baking: 1h10 at 180°C (starting in a cold oven).
At first, the shortcrust pastry.
Start with the flour and the salt in your mixer and turn it on.
Add the butter, little by little.
And finally, add the egg yolks and the water, gently, to obtain an homogeneous mixing.
Cover your pastry with plastic wrap.
And let it rest in the fridge for an hour or two.
Add the minced pork belly in your mixer’s bowl.
Start your electric stand mixer and add the salt, the pepper and the single cream.
Pour two eggs. And blend (at a quite fast speed) until you get a perfectly bound blending. It is a very important part of the recipe.
Once your blending is perfectly amalgamated, add the pistachios and the chicken fillet’s pieces (at a lower speed).
Roll out the pastry with your rolling pin until you get a size close to your baking pin’s capacity and the top of your pâté-en-croûte (a little larger than the top of your pin). Do not roll it out too much, to avoid damaging the pastry.
Greaseproof your baking tin with butter and line your shortcrust pastry by pressing toward the sides, without making any holes.
Beat an entire egg and spread a thin layer of it at the ends of your pastry sides, to “glue” the sides.
Add the sides, making sure that there aren’t too much pastries overlapping.
Press together the shortcrust pastry bits that are overlapped.
Cut the exceeded pastry bits.
And fill with your chicken-pistachios stuffing. Don’t hesitate to use your hands.
Spread the small sides with a thin layer of egg. Fold the four additional pastry sides one to the other. Check if there are no remaining holes in the pastry.
Spread the large sides of pastry with egg and place the remaining pieces of pastry on top (the one with a wider size that the top baking tin).
Gently fold this last bit down inside your baking tin.
Spread the top of your pâté-en-croûte, with an egg.
Form a pie chimney on this top by creating a little hole at the centre of your pastry, in order to allow steam to evacuate during baking.
Embellish the top of your pastry with the help of the back of a knife.
Place into a cold oven. And bake at 180°C for 1h10.
Let the pâté-en-croûte cool down at room temperature and let it rest in your fridge for an entire night.
Prepare your jelly by dipping your edible gelatine sheets in cold water. Bring your meat jus to the boil in a pan, remove it from the heat and add your drained gelatine sheets. Blend.
Let your jelly meat cool down a little bit at room temperature.
And pour, gently, your gelatine meat jus in the pâté-en-croûte (through your pie chimney), in order for the jelly to go in all pâté’s holes.
Place your dough back in the fridge for 15 minutes to an hour, depending on how long the jelly will solidify.
Remove your pâté-en-croûte form the baking tin and savour this timeless delicatessen.
A huge thank you to Maison Verot for this nice sharing of their expertise.