Crusted pie as I like it

Crusted pie as I like it

by Fabien Pairon

Ingredients

10-12 persons

for a GEOFORME mould L.35cm, Ht 7.5cm

Dough

  • 500 g of flour
  • 250 g of butter
  • 115 g of whole milk
  • 15 g of sugar
  • 15 g of salt
  • 1 whole egg + 1 york

Pâté stuffing

  • 1,600 kg de pâté stuffing (from butcher)
  • 30 g pistachios
  • 10 g of cognac
  • 30 g of dried fruits (cranberries or grapes or apricots)
  • 10 g of porto
  • 0.5 l of jelly (start with a base of powder, gelatin leaf or, that of your butcher)

Instructions

Mix the flour and butter together. Dissolve the salt and sugar in the whole milk.

Add all the ingredients to the first mixture to obtain an even dough, cover in foil and leave to rest for 30 minutes in a cool place. Spread the dough and line the GEOforme mould (L. 35x7x7.5cm).

Spread the rest of the dough to prepare the lid. Place the lined mould with the dough in the fridge.

Prepare browning: Put 1 egg, a dash of liquid cream and a pinch of salt together, mix well with a fork and ensure you have a brush.

Preheat your oven to 210°C (thermostat 7).

Bring the pistachios and Cognac to a boil, let them infuse and cool. Crush them roughly.

Bring the dried fruits and the Port to a boil, let it infuse and cool. Cut them roughly.

Mix 1,600 kg of pâté stuffing with dried fruits and pistachios.

Fill your GEOforme mould into the already lined dough, avoiding air bubbles.

Place on the lid with the browning, make three holes on the lid to let the moisture out and pour in the jelly after cooking

Cook as follows : 20 minutes at 210°C (thermostat 7) / 20 minutes at 150°C (thermostat 5) / 45 minutes at 90°C (thermostat 3).

Let it stand for 30 minutes at the oven outlet at room temperature and pour in jelly vents until fully absorbed.

Cool and keep refrigerated for at least 24 hours before turning out and serving.

MORE ABOUT FABIEN PAIRON

Fabien Pairon

Born in the north of Burgundy, Fabien Pairon began working in the food business at the age of 15. He initially trained as a chef and worked in France and abroad mainly in gastronomic restaurants and international catering service companies.
He set up his own catering and reception organization business in his home region and ran it for 6 years.
Just as the products must be magnificent, Fabien gives also a great importance to the excellence of the utensils used for his preparations. It is therefore quite natural that he has been cooperating with De Buyer France for many years.

His title of "Meilleur Ouvrier de France" obtained in 2011 led him to teach at EHL (Ecole Hôtelière de Lausanne), giving thus a new impulse to his career.

 

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