Pie
Description
Homemade baked goods for tea. Don't let the preparation process put you off. It's best to make it in stages over several days. Before baking, the shaped item can be frozen until you're ready. If you don't have foie gras or morels, replace them with more readily available ingredients.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
To make the pie, plan ahead and prepare the shortcrust pastry first. Gather the ingredients from the list: flour, water, egg, salt, and butter.
- 3
Step 3
Sift the flour through a fine sieve. Grate the cold butter (150 g) on the coarse side of a grater, or dice it into small cubes.
- 4
Step 4
Combine the flour with the butter and quickly rub the mixture together until it forms crumbs. Do not knead for long, or the butter will melt from the heat of your hands.
- 5
Step 5
Beat the egg and water into the flour crumbs, add salt, and knead the dough.
- 6
Step 6
Do not knead for long; it is enough to gather the dough into a ball—it should not be homogeneous. Wrap the dough in plastic wrap and refrigerate until you are ready to prepare the dish.
- 7
Step 7
Prepare the ingredients for making the pie. Use two types of meat for the filling. We will make the roulade from chicken breast fillet. The pâté base is made from red meat. This can be ground beef or turkey thigh fillet.
- 8
Step 8
For the roll, prepare a mushroom filling. Cut the onion and mushrooms as you like; the filling will be minced further later. Heat a mixture of vegetable and butter oil in a skillet. Add the mushrooms and onion and sauté until cooked through.
- 9
Step 9
To prepare the roll, run chicken breast fillet through a meat grinder. Add 10 ml white wine, egg white, cream, salt (1/2 tsp.), and a pinch of ground black pepper to the mince. Mix well. Chop the prepared mushroom filling with a knife or run it through a meat grinder. Add salt (1/4 tsp.) and ground black pepper to taste. From the total amount, select 5–6 nice, large pieces of chicken liver, wash them, and pat dry.
- 10
Step 10
Spread the ground chicken breast on plastic wrap. Flatten it into a rectangle slightly smaller than the length of the baking dish and up to 1 cm thick.
- 11
Step 11
Spread the filling of sautéed mushrooms and onion over the ground chicken fillet.
- 12
Step 12
Place pieces of liver down the center of the roll, on top of the mushroom filling. Roll the assembly into a roll using plastic wrap. Transfer the roll to the freezer. Once partially frozen, it will be easier to move into the mold.
- 13
Step 13
For the filling, add minced bacon, chicken liver cut into large pieces, chopped herbs, salt, spices, wine (50 ml.), orange zest, sugar, and an egg to the ground beef. Mix the mince thoroughly.
- 14
Step 14
Take the previously prepared shortcrust pastry out of the refrigerator. Divide it into three unequal portions. For safety, line the baking pan with parchment paper. Roll out the largest portion of dough into a sheet 0.5–0.7 mm thick. Line the bottom and sides of the pan with the dough, leaving the edges hanging freely over the sides. Spread part of the beef mince filling on the bottom of the pan and make an indentation in the center to place the roll.
- 15
Step 15
Place the mushroom-filled roll on top of the minced meat, removing it from the plastic wrap. Spread the remaining beef mince filling over the top of the roll. Press the filling down firmly by tapping the mold on the work surface.
- 16
Step 16
Cover the filling with the remaining rolled-out shortcrust pastry. Seal the edges of the dough all around the perimeter and trim off the excess. Use the leftover dough to decorate the pie as desired. Make several holes for steam to escape.
- 17
Step 17
Preheat the oven to 240 degrees. Brush the pie with egg yolk before baking. Bake for 15 minutes. Reduce the temperature to 200 degrees and bake for another 15 minutes. Reduce the temperature to 160 degrees and bake until done for 50 minutes.
- 18
Step 18
Let the finished pie cool completely, then remove it from the pan.
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Step 19
Before slicing and serving, let the finished pie rest in the refrigerator for 24 hours. After two days, the pie will be even better, and it will be much easier to cut.