Trio poultry pate en croute


Pastry dough

  • 500g flour
  • 250g butter
  • 115g whole milk
  • 15g sugar
  • 15g salt
  • 1 whole egg
  • 1 egg yolk


  • 450g Guinea fowl fillet
  • 450g Chicken fillet
  • 450g Duck fillet
  • 250g semi-cooked foie gras
  • 60g pistachios
  • 100g shallots
  • 20cl white wine
  • Salt, ground pepper and sugar


For the pastry dough

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

Cut all the meats into 2-cm cubes. Marinate the guinea fowl fillets, the chicken fillets and the duck fillets separately, with 7 g of salt, some ground pepper and 1 g of sugar. If desired, you can also add a few drops of alcohol, some herbs such as thyme, rosemary or tarragon, some lemon zest, etc.

Cover with a plastic film and allow to marinate overnight. Cut the semi-cooked foie gras into 1-cm cubes and place it, lying flat, in the freezer overnight.

Finely chop the shallots and reduce until dry in a saucepan with the white wine. Cut the pistachios in two, lengthwise, and set aside.

The next day:

Blind bake the dough in the mold by putting a sheet of baking paper with pie weights. Bake for 30 min at 140 °C (285 °F). Allow to cool.

Mix together all the meats, add the pistachios, the white wine-marinated shallots and the frozen cubes of foie gras, until the mixture is smooth.

Place the filling 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 10 minutes at 220 °C (430 °F), for 10 minutes at 180 °C (355 °F), then for 30 minutes at  75 °C (165 °F). Allow to cool for 1 hour at room temperature and place in the fridge for at least 24 hours.

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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