Europe 1 12:41 p.m., May 22, 2022

Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.

Dough ingredients:

1kg of flour

750g softened butter

300g cornstarch

6 eggs

160g of water

8g white spirit vinegar

Stuffing ingredients:

500g chicken leg

250g pork throat

250g veal tenderloin

100g chicken fillet

200g foie gras

25g pistachio

20g ammonia

20g fine salt

2g of sugar

500g cream

1 egg

4 spices

Preparation :

For the dough, mix the ingredients, and form a dough that you will place in the fridge for 5 hours.

Meanwhile, prepare your stuffing.

For the stuffing, mix the flesh and chop the stuffing, mixing with all the ingredients (except the foie gras and the pistachios which you will then add delicately).

Cut the foie gras into cubes and the pistachios into large pieces then add them to the rest of your stuffing.

Reserve the stuffing.

5 hours later, take your dough out of the fridge.

Divide the dough in two then roll out your two doughs to a thickness of 3mm.

Place one of the two patties in a pie pan.

Add the stuffing inside, cover with the second dough that you will place on top.

Bake for 17 minutes at 180°C and 17 minutes at 170°C.

Take your pâté out of the oven when your stuffing is at 56°c at heart.

Let cool.

Then pour the jelly into your pâté.

For the jelly, mix 1L of chicken broth with 10 sheets of gelatin.