for a round mould L.24cm, Ht 6.5cm
Making the pastry
Slowly mix the flour with the butter using a whisk. Add the salt and sugar to the milk, leave to dissolve, then add the milk to the flour mix. Finish by adding the egg and egg yolk and whisk until the pastry is consistent.
Take 1/3 of the pastry, roll it out between two pieces of greaseproof paper to a thickness of around 3mm. Using the baking tin, cut out your pie crust. Keep in a cool place.
Roll out the rest of the pastry between two pieces of greaseproof paper to a thickness of around 3mm. Leave to chill in the fridge for 30 minutes.
For the stuffing
Put the chicken liver in a blender and mix. Add the eggs, port, cognac, salt and pepper – blend and place to the side.
Remove the fat from the duck breast fillets and cut into large cubes.
Cut the chicken breasts into large cubes.
Mix the veal and pork stuffing. Add the mixed chicken liver. Mix together well. Finish off by adding the chicken cubes, the duck breast cubes, pistachios and crème fraîche.
Putting the pie together
Line your baking tin with the pastry, leaving 3cm surplus all around the tin. Fill with stuffing but try to avoid air bubbles as much as possible. Fold the surplus pastry again and use the egg mix (with a brush) to attach it to the pie crust. Place a pie funnel in the centre of the crust. Decorate the pie with the rest of the pastry at your convenience. Use the eggs to ensure everything holds together well.
Baking the pastry
Place your pastry in a pre-heated oven at 200°C (400°F) and bake for 15 minutes. Turn the oven down to 170°C (340°F) and bake for 50 minutes. The temperature in the centre of the pie should reach 65°C (150°F).
Serve with salad and a red port sauce.
A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.
In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.