Chicken pie with pistachios and dried apricots

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and chop the onions and shallots. Melt butter in a pot. Sauté onions in it, remove from the heat. Cut off the crust from the bread slices. Dice bread and grind coarsely in the universal chopper. Put bread crumbs in a bowl. Bring milk to the boil, pour over the breadcrumbs and soak for 2-3 minutes. Chop the pistachios. Chop the apricots

2. 2

   Line a greased box mould (8 x 22 cm at the bottom; 1.25 litre capacity) with 10 slices of Pancetta. Wash the meat, dab dry and dice. Finely puree half the meat and 2 slices of pancetta in a universal chopper, place in a bowl, carefully mix with egg, pistachios, apricots, soaked bread, onions and shallots, season with salt and pepper

3. 3

   Fill the mould with this mixture, smooth it down and cover with the remaining 3 slices of pancetta. Place the mould in a roasting pan. Pour hot water up to half of the form. Cook the pâté in the roaster in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the lower rack for approx. 1 hour

4. 4

   Take out the pâté, let it cool down, then turn it over and leave it covered in the refrigerator for about 6 hours, preferably overnight. To serve, cut into slices, dust with paprika powder and garnish with chervil. Serve with a cocktail sauce of mayonnaise, tabasco, ketchup

Nutrition Facts

KCAL
230 kcal

CARBS
12 g

FATS
11 g

PROTEINS
21 g