Pâté en croûte recipe | Taste of France®

Ingredients

• 1 1/8 ounces 32 g gelatin sheets
• 4¼ cups 1L chicken or vegetable broth
• ¼ cup 60 ml ruby port
• 11 tablespoons plus 1 teaspoon (160 g unsalted butter)
• 1 egg
• 1 pinch sugar and 1 teaspoon salt
• 3 tablespoons plus 1 teaspoon (50 g water)
• 2½ cups 250 g all-purpose flour
• 12 ounces 350 g boneless and skinless chicken breasts
• 10½ ounces 300 g boneless chicken thighs
• 12 ounces 350 g pork belly, trimmed of fat
• 12 ounces 350 g pork tenderloin
• 1 ounce 28 g fleur de sel sea salt
• Freshly ground black pepper (about 15 turns of the pepper mill)
• 1 pinch quatre épices spice blend
• 1/3 cup 80 ml white wine
• 4¼ ounces 120 g pistachios
• 1 tablespoon 14 g butter, softened, to grease the mould