Chicken & Pistachios Pâté en Croûte

Name: Chicken & Pistachios Pâté en Croûte
Prep time: 2 h
Cook time: 1 h 10 min
Total time: 3 h 10 min
Cuisine: French
Ingredients: 2⅓ cups (550 g) aspic, at room temperature; 1½ tablespoons unsalted butter, for greasing the mold; 1 pound (500 g) shortcrust pastry; ½ cup (100 g) shelled, unsalted pistachios; ½ cup (100 g) shelled, unsalted pistachios; ¼ cup (50 ml/50 g) heavy cream; 3 large eggs, divided; 3 pinches freshly ground pepper; 3 teaspoons salt; 1 pound (500 g) boneless skinless chicken breast; 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

Preparation info

Makes
6
Servings

Difficulty
Easy
Ready in
3 hr 30

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
Mediterranean

Method

Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly (see Workshop). Chop the pork belly into approximately ¼-inch (7 mm) pieces (see Workshop).

Cut the chicken into ½-inch (1½-cm) cubes (see Workshop).

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