Meat Paté with Pistachios En Croute
With plenty of protein, poultry pâté ensures muscle maintenance and muscle building. The meat also contains various B vitamins and iron from veal, which is needed for blood formation and is therefore particularly important for oxygen transport.
Depending on your preference, the dough for the poultry pâté can also be prepared with wholemeal spelt flour. This brings in additional dietary fibre that aids digestion.
- For the filling
- 1 chicken (approximately 200 g, without skin)
- 2 duck legs (each about 250 g)
- 100 grams smoked turkey breasts (in thick slices)
- 200 grams Veal sausage
- 250 milliliters chicken stock
- 1 teaspoon clarified butter
- 125 grams white bread (crust removed)
- 200 grams Whipped cream
- 3 egg whites
- 50 grams Pistachio
- 1 tablespoon green peppers (in brine)
- 1 teaspoon lemon juice
For the dough, mix flour and a pinch of salt and pile on a work surface and make a well in the center. Mix egg and egg yolk into center and place butter in small pieces evenly over flour. Chop all ingredients with a knife until mixture resembles coarse crumbs. Quickly knead with hands until dough is smooth. Shape into a ball and wrap in plastic wrap. Refrigerate for about 30 minutes.
For the filling, cut chicken breast lengthwise and season with salt and pepper. Heat clarified butter in a pan and brown chicken breast on both sides. Remove from pan and set aside to cool.
Remove skin from duck breast and chop meat coarsely. Heat chicken stock and cook duck breast. Remove meat from pan and let cool.
Soak bread in whipping cream. Process chicken, duck, smoked turkey breast, veal sausage and soaked white bread through a meat grinder and finely grind. Mix pistachios and green pepper with ground meat. Season with salt, pepper and lemon juice.
Grease pan and dust with flour. On a floured surface, roll out dough in a thin layer, about 0.5 cm (approximately 1/4 inch) thick. Line pan with dough so that dough slightly overlaps pan edges. Reserve some dough for top of loaf and for decoration.
Fill pan halfway with ground meat mixture and spread until top is smooth. Fold excess dough over filling and brush with egg white.
Roll out dough and cut to fit top of loaf pan. From remaining dough, cut out ornaments for decoration. Place dough top on loaf and cut 2 small holes as vents. Brush dough with egg white. Place decorations on dough and brush with egg white. Roll small strips of aluminum foil to form two steam vents and put in holes.
Bake in a preheated oven at 180°C (approximately 350°F) on lower rack for about 1 1/4-1 1/2 hours.
Remove from oven and let rest for about 20 minutes. Serve warm or cold with a small salad, if desired.