Chicken and Duck Meat Pie

Ingredients

• 400 g spelt flour type 630
• 200 g cold butter
• 1 pinch salt
• 1 egg
• 1 egg yolk
• 200 g chicken breast fillet (skinless)
• 500 g duck breast fillet
• 100 g smoked turkey breast (cut into thick slices)
• 200 g veal patty
• 250 ml poultry stock
• 1 tsp clarified butter
• 125 g whole grain toast (without crust)
• 200 g whipping cream
• 4 egg whites
• 50 g Pistachios
• 1 tbsp pickled green peppercorns
• 1 tsp lemon juice

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and make a well in the center. Cut the cold butter into small pieces, distribute around the well, put the egg in the middle and cut all ingredients together with a knife until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap and chill for about 30 minutes.

2. 2.

   Slice the chicken breast lengthwise, season with salt and pepper, quickly sear all sides in hot clarified butter, remove and set aside.

3. 3.

   Remove skin from duck breast, roughly chop the meat. Heat in poultry stock and let it cook for a few minutes, then remove the meat and allow stock and meat to cool.

4. 4.

   Soak toast in cream, add 3 egg whites and veal patty. Pass smoked turkey breast and soaked toast through a fine slicer or food processor. Mix in duck pieces, pistachios and green peppercorns, season with salt, pepper and lemon juice.

5. 5.

   Grease a pie tin if needed and dust with flour. Roll the dough on a floured surface to about 0.5 cm thickness, line the tin, leave a small overhang and set aside some dough for a lid and decorations.

6. 6.

   Fill half of the tin with the prepared filling, lay chicken strips on top and pour remaining filling over them. Smooth, fold overhanging dough edges inward and brush with remaining egg white.

7. 7.

   Roll out dough for lid and decorations, cut to shape, place on top of the pie and brush with egg white as well.

8. 8.

   Bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) on the lower rack for about 70–90 minutes.

9. 9.

   Remove the meat pie, let it rest for about 20 minutes and serve warm or cold with a small salad.