This pithivier is made from flaky layers of buttery pâte brisée crust and filled with free-range pork, roasted chicken, and foie gras, with a cream sauce of white pepper and cognac.
In our many years traveling the world, hunting for the finest and most interesting ingredients we can come across, we spend a considerable amount of time pondering the recipes that will eventually come to fruition with our ingredients. From time to time, a certain culinary tradition inspires us to develop something ourselves, and in the case of decadent, flaky French pastries, we are proud to finally present a rendition of our own. In collaboration with famed charcuterie artisan Aurélien Dufour, who spent years perfecting his craft under the prestigious chef Daniel Boulud, we’ve created a line of rich meat pies with the home kitchen in mind. Combining French culinary tradition with our own exquisitely sourced ingredients, these pies and pithiviers are guaranteed to impress and satiate.
Cooking Instructions: Keep frozen until ready to cook. Bake in a 380°F oven for 35-45 minutes until crust is golden brown and interior is hot and bubbly. Serve & enjoy immediately! Serves 2.
Ingredients: pork, chicken, chicken liver, foie gras, herbs, pistachios, cognac, salt, white pepper, nutmeg, sugar, chicken jus, and pâte brisée (flour, butter, eggs, salt, corn starch)
Allergens: gluten, eggs, dairy, nuts
Delivered uncooked, fully frozen