Gilles and Nicolas Verot tell Eric Kayser the recipe for their home-made pate-en-croûte

Eric Kayser welcomes the ambassadors of high-quality French charcuterie: Gilles and Nicolas Verot.
In this video, they exclusively share one of the recipes from their new book: “Terrines, Rillettes, Saucisses & Pâtés Croûte” https://www.maisonverot.fr/products/t….

As they say so well: “No need for special equipment or obscure ingredients to make a country terrine, a pâté en croûte, meatballs, or a pressed vegetable dish (…). The recipes in this book were all created under home kitchen conditions and tested by many amateur cooks.”

And they prove it to our host in this video, which details the Chicken and Pistachio Pâté en Croûte recipe.

The Recipe:

Start by preparing the shortcrust pastry.
Pour the flour and salt into your mixing bowl and start the stand mixer.
Gradually add the butter.
Finally, gently add the egg yolks and water until you obtain a homogeneous mixture.

Wrap the dough in plastic wrap and let it rest in the refrigerator for one to two hours.

Pour the minced pork belly into your mixer bowl.
Start the electric mixer and add the salt, pepper, and heavy cream.
Add two whole eggs and mix (at a fairly high speed) until the mixture is perfectly combined. This step is crucial.
Once the mixture is well blended, add the pistachios and chicken fillets (on a slower speed).

Roll out your pastry dough with a rolling pin until it reaches a length equal to your mold and the top covering (which should be slightly wider than the mold).
Avoid overworking the dough to prevent damaging it.
Butter your mold and line it with the first layer of pastry, pressing gently to avoid holes.
Beat a whole egg and brush a thin layer onto the edges to help “glue” the sides together.
Add the side pieces, ensuring there is minimal overlap.
Press the touching pieces of dough together.

Trim any excess dough.

Fill the mold with the chicken and pistachio stuffing, using your hands if necessary.

Brush a thin layer of egg on the short sides.
Fold the four edges over each other, ensuring there are no gaps in the pastry.
Brush the large edges of the pastry and place the final piece (which should be wider than the top of the mold) on top.
Gently tuck this final piece inside the mold.

Brush the entire surface of the pâté en croûte with egg wash.

Create a chimney on top by making a hole in the center of the dough to allow steam to escape during baking.

Decorate the top of the dough using the back of a knife.

Place in a cold oven and bake for 1 hour and 10 minutes at 180°C.

Let your pâté en croûte cool at room temperature, then refrigerate it overnight.

Prepare the jelly by soaking gelatin sheets in cold water.
Bring the meat broth to a boil in a saucepan and add the drained gelatin sheets off the heat.
Let the broth cool to room temperature.

Slowly pour the jelly through the chimney hole, allowing it to spread evenly throughout the pâté.

Refrigerate the pâté for 15 minutes to 1 hour until the jelly sets.

Unmold your pâté en croûte and enjoy this timeless charcuterie classic.

A huge thank you to Maison Verot for generously sharing their expertise.

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