Chicken Pastry

Ingredients

• 150 g butter
• 350 g flour
• 1 Egg white
• Salt
• 1 duck (approx. 2.4 kg)
• 2 chicken breast fillets
• 2 tsp coriander
• 2 tsp pepper (ground)
• 3 tbsp Calvados
• 0.5 bundle thyme
• 2 Eggs
• 200 g whipping cream
• 2 tbsp pistachios
• 1 egg yolk
• 1 tbsp milk

Instructions

1. 1.

   Cut the butter into small pieces and combine with flour, egg white, and 1 tsp salt in a bowl. Add 6-8 tbsp cold water and knead with the dough hooks of an electric hand mixer until smooth. Cover and refrigerate for about 1 hour.

2. 2.

   Cut the duck into pieces and remove the skin from each piece. Dice one duck breast fillet and set aside. Finely chop the remaining duck meat and the chicken fillets. Mix the chopped meats with coriander, pepper, and Calvados, then place in the freezer for 30 minutes.

3. 3.

   Purge the mixture in an electric food processor. Wash the thyme, strip the leaves, and stir into the mixture along with eggs, cream, and pistachios. Add the diced duck breast and season with about 2 tsp salt; taste and adjust seasoning.

4. 4.

   Roll out the dough to a thickness of about 0.5 cm on a lightly floured surface and cut it so that it can line the baking tin. Cut an additional lid from the remaining dough. Line the tin with the dough, then spread the filling gradually inside. Tap the tin gently on the table occasionally to release air. Finally, make several holes in the lid, place it on top, and decorate the pastry with shapes made from leftover dough.

5. 5.

   Preheat the oven to 230°C (or 210°C for convection). Place the pastry in the preheated oven at 225°C center position and bake for 25 minutes. Beat together egg yolk and milk, brush over the pastry, lower the temperature to 180°C, and bake for an additional ~40 minutes. Remove the chicken pastry from the oven and let it cool in the tin.