Dilmah Seven Star TeaDilmah Seven Star Tea

CHICKEN, FOIE GRAS AND BLACK TRUFFLE PITHIVIER

Food : Appetisers

CHICKEN, FOIE GRAS AND BLACK TRUFFLE PITHIVIER

Ingredients

  • 15g chicken breast
  • 3g pork belly
  • 1g truffle oil
  • 1g black truffle paste
  • 5g foie gras
  • 1 sheet puff pastry
  • 1 egg yolk
  • 2g crème fraiche

Method

  • Chop the chicken breast, pork belly and foie gras. Mix with truffle oil, truffle paste and crème fraiche.
  • Cut 2 rings of puff pastry of 100mm in diameter. Put the chicken/truffle/foie gras mix on one piece of puff pastry.
  • Make the soudure using the egg yolk.
  • Cover with the second sheet of puff pastry and make a nice round shape. Cook in an oven at 180 deg. C for 15 minutes.

Created by : Napawan Phourkan