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Method
Flatten the chicken breasts on a chopping board and
cut in two widthways. Season with coarsely-ground
salt and pepper. Roll out the flaky pastry to a
thickness of 2 to 3 cm and cut out two circles - one
with a 20cm diameter, the other measuring 25cm. Keep
the off-cuts. Place the smaller of the two circles
on a damp pastry board. Prick the pastry with a fork.
Arrange half of the chicken breasts on the pastry
leaving a 2cm gap around the edge. Slice the foie
gras into circles and layer half of it over the
chicken. Cover with the truffle shavings.
Arrange a second layer of chicken breasts and the
rest of the foie gras.
Mix the egg yolk in a little water and wet the outer
edge of the pastry with it. Cover with the second
pastry circle, pinching together the edges and
making a pattern with a knife handle. Make a hole in
the centre of the pie. Decorate with leaves or
diamonds cut out of the pastry off-cuts. Brush with
egg yolk.
Leave the pie in the fridge for half an hour. In the
meantime, pre-heat the oven to 200°C (gas mark 7).
Cook for 40 minutes. Leave to cool on a cooling
rack. Wrap in a tea towel and store in a cool place
for 12 hours. An hour before you wish to eat,
prepare the jelly according to the instructions on
the packet, put in the fridge and, as soon as it has
set, cut into small squares. Serve the foie gras and
truffle pie surrounded by cubes of jelly.
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