About the Dish
Created by Chef Danijel (Dacha) Markovic
Ingredients
- 2.5 kg lamb leg, cut 1” cube
- 1.5kg pork neck, cut 1” cube
- 80 g salt
- 8g curing salt (insta cure #1)
- 200g brandy
- 20 g black pepper corn, ground
- 10g coriander, ground
- 10g fennel, ground
- 5 g cardamom, ground
- 150g bread sliced+100g cream
- 400g egg
- 500ml diced apricots dry, soaked in earl grey
- 500ml whole pistachio
Pate brisee (pie crust)
- 1204g ap flour
- 240g corn starch
- 480g yolks, cold
- 600g butter, diced, cold
- 210 g cold water
- 28g salt
- 30g sugar
Shallot jam
- 250g shallot dice
- 50 g garlic sliced
- 500ml port wine (red wine)
Directions
Directions
-
1
Mix well lamb and pork with salt, spices, brandy till well combined.
Let marinate in fridge for 48 hours. -
2
Combine dry ingredients well.
Add in butter and flake it quickly to avoid softening butter.
Add in yolks and water and quickly combine dough to one unit, making sure is not overworked but well combined with rest ingredients.
Refrigerate in fridge for minimum 12 hours. -
3
Combine bread and milk and let soak for couple minutes prior grinding.
-
4
On day of meat grinding, Combine marinated meat with shallot jam and soaked bread.
Grind protein on medium size grinder into chilled bowl.
Add diced apricots and pistachio and place in mixer with paddle attachment. Mix on speed 2 making sure all filling is well combined and emulsify. Refrigerate. -
5
Stretch pate brisee to 4mm thickens and line in buttered pate en croute mold, making sure is over lapping half inch.
Stuff with filling and cover top with another sheet of pate brisee and crimp pie. Brush well with egg wash.
Refrigerate for 30 min to make sure pastry is well chilled. Place chimneys on top pie, making sure that steam can escape during baking.
Bake in oven at 400F until golden brown or internal temp is no more them 55C.
With resting will bring up to 65C. Rest well pate.
Once is internal temp reach out room temp, time to poor in aspic.
Slow poor in pie tempered aspic (room temp) to fill in and refrigerate for 24 hours before cutting it. -
6
Next day cut pie while cold. Serve with your favourite condiment, chutney or pickled vegetables, or just nice greens seasoned with vinaigrette.
Pate brisee (pie crust)
-
1
Combine dry ingredients well.
-
2
Add in butter and flake it quickly to avoid softening butter.
-
3
Add in yolks and water and quickly combine dough to one unit, making sure is not overworked but well combined with rest ingredients.
-
4
Refrigerate in fridge for minimum 12 hours.
-
5
Combine bread and milk and let soak for couple minutes prior grinding.
Shallot jam
-
1
Combine diced shallots, garlic and port and cook down on medium heat till syrupy. Cool down.
To serve
-
1
Use pickled vegetables or in this case stone fruit chutney.
