Turkey pate with liver and pistachios

Ingredients for 1 servings:

• 800 g turkey breast
• 200 g bacon, green
• 400 g turkey liver
• 2 shallots
• 20 g chopped pistachios
• 1 tbsp thyme leaves
• 50 ml dry sherry
• 100 ml cream
• Salt
• Pepper, from the mill
• 6 sheets of puff pastry, frozen
• 1 egg yolk
• 2 tbsp milk
• White gelatin, 1-2 sheets as needed
• Chicken broth

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

a pleasure from the first to the last slice

Thaw the puff pastry and line a loaf pan with it. Cut out two chimneys in the lid. If desired, cut out various decorations for the lid from the leftover pastry. Put the turkey and half of the bacon through a meat grinder. Season the sausage meat with salt and pepper, then chill. Dice the remaining bacon and slowly fry it. Meanwhile, peel and dice the shallots. Pat the liver dry, halve any large pieces, and add them to the pan with the fried bacon. Brown the liver all over; it shouldn’t be overcooked. Finally, remove the liver from the pan and season lightly with salt. Add the diced onion to the fat in the pan and sauté. Let cool slightly. Now mix the meat with the pistachios, sherry, cream, and thyme. Stir the diced bacon and onion into the stuffing. Season again with salt and pepper, if desired. Pour about half of the stuffing into the dish. Place the liver on top and cover with the remaining stuffing. Then place the pastry lid on top and press the edges firmly. Mix the egg yolk with milk and brush the lid with it. Bake the pie in the preheated oven for the first 15 minutes at 200°C and then for another 60 minutes at 180°C. To prevent the pastry from becoming too dark or black, cover it with aluminum foil once it has browned. Allow the pie to cool thoroughly. Once there is a gap between the pastry and the meat, you can pour in a jelly made from the broth and gelatin through the chimneys.