Foie gras crusted pie with beer

Preperation

• The Pâté
• Mix the flour and softened butter by hand (about 5 minutes) add salt, egg whites and water, then mix again until an elastic dough is obtained. Leave to rest for 1 hour.
• For the tourrage: make 1 simple round with half the butter then a 2nd simple round with the remaining butter.
• Roll out the dough to a thickness of 4 mm in a pate mold.
• Prank call
• Cut the meat into cubes and marinate for 24 hours. (marinate with beer and chopped shallots).
• Drain and then pass everything through a chopper.
• Check the seasoning and add the whipping cream.
• Layers of meat
• Cut the pig into slices of 7 mm.
• Let marinate for 24 hours the Foie Gras in 1 cm slices (marinate with chopped shallots and spicy salt)
• Degrease the duck breast and cut it in half.
• Leave the chicken breast whole.
• Assembly: Interleave the layers of meat and the stuffing
• Cooking: Bake at 180 ° C for 1 hour, the last half of which is covered with aluminum foil.
• Jelly
• Cook like a pot in the fire, keeping the bottom clear
• Let the pâté cool for 8 hours then pour the jelly.
• Put in the refrigerator, then pour a second time.
• Serve with a glass of Christmas Beer.
• Alcohol abuse is dangerous for health. To consume with moderation.

Trick

Tip: save time by buying the pâté dough already prepared from the baker.