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Arlequin of poultry with porcini mushrooms, Hénaff & pistachio pâté

Arlequin of poultry with porcini mushrooms, Hénaff & pistachio pâté

8

Medium

30 mn+ 1 h de cuisson

Ingredients

Pâté pastry :

  • 500g T55 flour
  • 330g AOC softened butter
  • 85g cold water
  • 65g egg
  • 10g salt
  • 20g sugar

The joke:

  • 300g chicken fillet
  • 300g quail fillet
  • 600g Pâté Hénaff
  • 300g cooked cube of foie gras
  • 300g duck confit
  • 200g fried porcini mushrooms
  • 100g pistachios
  • 8g salt
  • 2g pepper
  • 3g sugar
  • 20g red Porto

Preparation

  1. Cut meat into cubes. Season to taste. Leave to rest for 24 hours.
  2. For the dough, dissolve the salt and sugar in the water, add the beaten eggs, mix, add the butter and flour in 2 batches, knead a little.
  3. Roll out the pastry to a thickness of 2.5mm, line the tin and bake for 40min at 160°C.
  4. Roll out the remaining dough to form the lid.
  5. Mix the meats with the foie gras, confit, porcini mushrooms and pistachios.
  6. Place a small amount of stuffing in the bottom of the mold, insert the pâté you’ve previously molded into a roll shape and fill the void with the remaining stuffing.
  7. Place the lid on, make 3 chimneys, brown 3 times, decorate if necessary.
  8. Bake at 180°C for 20min, then at 80°C to obtain a core temperature of 62°C.

Product used

Pâté Hénaff

Tip

To use Pâté Hénaff as a stuffing, it’s best to use it at room temperature to make it more malleable.

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