Pate en croute, farm chicken and spring vegetables


Pastry dough

  • 500g flour T55 (white bread flour)
  • 250g farm butter
  • 115g whole milk
  • 15g sugar
  • 15g salt
  • 1 whole egg
  • 1 egg yolk


  • 400g free range chicken fillet
  • 9g fine salt
  • 30g egg white
  • 350g Heavy whipping cream
  • 1g white pepper
  • 4g Fresh tarragon leaves


  • 200g peas
  • 200g zucchinis
  • 200g green asparagus
  • 200g fresh fava beans
  • 20g grated parmesan
  • 5cl olive oil
  • 50g flaked almonds
  • Salt and pepper


For the pastry dough

Mix together the flower and the butter. Dissolve the salt and the sugar in the milk.

Add all the ingredients to the first mixture until smooth, cover with a plastic film and allow to rest for 30 minutes in the fridge. Roll out the dough and line the Geoforme mold L.35 cm with it. 

Roll out the remaining dough to make the cover. Place the mold lined with the dough in the fridge.


Make an egg wash: 1 egg, a dash of heavy whipping cream and a pinch of salt. Mix well with a fork. Prepare a brush.


For the stuffing

Cook the peas, the fresh fava beans and the green asparagus in boiling salted water, then rinse off with cold water. Absorb excess liquid with paper towel. Cut the asparagus into little cubes. Cut the zucchinis into little cubes and stir-fry them with olive oil. Drain well. 

Roast the flaked almonds for 10 minutes at 140 °C (285 °F). Set aside.


For the filling

With an electric food chopper, mix the chicken fillets with the salt, add the egg white and mix again.

While mixing, add the cream, the pepper and the tarragon leaves. 

Mix together the filling, the parmesan and the stuffing until the mixture is smooth.


Place the stuffing and filling mixture on the dough that was blind baked in the mold. 

Cover with the remaining rolled-out dough, pressing the sides to seal them. Allow to rest for 30 minutes in the fridge. Cook for 20 minutes at 220 °C (430 °F) and for 40 minutes at  80 °C (175 °F). Allow to cool for 40 minutes at room temperature and in the fridge overnight.

The result


Fabien Pairon

Trained as a Chef and titled “Meilleur Ouvrier de France” in 2011, Fabien Pairon worked in France and abroad in various gastronomic outlets before joining EHL.

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