Pâté en croûte de volaille – poultry pâté with pistachios

A golden crust with a fine farce of poultry and pistachios inside — served cool, cut into slices, with a glass of rosé. The pâté en croûte is the most festive way to celebrate the opening of a meal. A classic for the patient.

Poultry Category
45 MIN Prep time
70 MIN Cook time
4 people Servings
Pâté en croûte de volaille – poultry pâté with pistachios

Preparation

Prepare the farce

Mix the meat and pork neck with cognac, shallot, salt, pepper and nutmeg and marinate cold for 1 hour. Mince half through a meat grinder, finely dice the other half and combine everything with the pistachios.

Line the mould

Line a pâté or loaf tin with the rolled-out pastry, letting the excess hang over the edge. Pack in the farce firmly and smooth the top.

Close the lid

Cover with a sheet of pastry, seal the edges, cut two small chimneys for the steam and brush with beaten egg.

Bake

Bake in the oven at 180 °C for 60 to 70 minutes, until the crust is golden and the farce cooked through. Let it cool completely.

Fill with jelly and chill

Soak the gelatine, dissolve it in the warm stock and pour it lukewarm through the chimneys into the pâté. Chill for at least 4 hours and serve in slices.

Why this wine?

The Prélude's cool, structured body and fine berry fruit accompany the rich farce and the pistachios, while its freshness keeps the crust light.
Good to know

Tips & insights

  • Season the farce the day before and let it rest; fry a small sample briefly and taste it before everything goes into the pastry.
  • Chill the pastry well and line the mould carefully, so the pâté holds its shape while baking.
  • Cut one or two small holes in the lid and insert little rolls of baking paper so the steam can escape.
  • Pour in the gelatine only after cooling, through the openings, so it fills the cavities.
  • Chill the pâté completely and slice it only the next day – then it portions cleanly.

Frequently Asked Questions

Which wine pairs with pâté en croûte de volaille?

The fine poultry farce with pistachios and cognac in the crisp pastry suits a wine with fruit, freshness and fine structure. We drink our Prélude from LaSuite aux Conseillans with it, a rosé from old Malbec, fermented in large wood and aged for twelve months. Its texture and length accompany the pâté without covering it.

Can I prepare the pâté in advance?

Yes, it is practically made for it. It is best baked a day ahead, left to cool completely, and the gelatine poured in. Chilled, it keeps for three to four days and can be served cold in slices.

What is the gelatine for?

During baking the farce contracts slightly and leaves a cavity between filling and pastry. The poured-in poultry stock with gelatine fills this space, binds the pâté and holds it together when sliced.

What can I use instead of pistachios?

Pistachios add colour and a mild bite. They can be replaced with peeled hazelnuts or almonds. Diced dried apricots also bring an interesting contrast to the savoury farce, if a slightly fruity note is desired.

The wine to pair

See all wines for this category

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