Chicken & Chile Pâté en Croûte

Name: Chicken & Chile Pâté en Croûte
Prep time: 1 h 45 min
Cook time: 1 h 10 min
Total time: 2 h 55 min
Cuisine: French
Ingredients: 1 pound (500 g) whole pork belly or 1 pound (500 g) ground pork belly; 1 pound (500 g) whole pork belly or 1 pound (500 g) ground pork belly; 1 pound (500 g) boneless skinless chicken breast; 1 small fresh Espelette chile pepper; 2 pinches ground Espelette chile pepper; 3 teaspoons salt; 2 pinches freshly ground pepper; 3 large eggs, divided; 3½ tablespoons heavy cream; 1½ tablespoons unsalted butter, for greasing the mold; 1 pound (500 g) shortcrust pastry; 2⅓ cups (550 g) aspic, at room temperature

Preparation info

Makes
6
Servings

Difficulty
Easy
Ready in
3 hr

Appears in

French Charcuterie at Home

By Gilles Verot and Nicolas Verot

Published 2024

About

Ingredients

1 pound (500 g) whole pork belly or 1 pound (500

Europe
France
Starter

Method

Using a knife, remove pork belly’s skin and bones while preserving fat. Chop into approximately ¼-inch (7 mm) pieces (see Workshop). Cut chicken fillets into ½-inch (1½-cm) cubes (see Workshop).

Finely chop fresh Espelette pepper after removing the stem, seeds, and membranes.

Transfer the pork belly