Chicken and Bacon Terrine Pie
with tarragon jelly
2 h. 30 min.
ready in 14 h. 30 min.
- For the filling
- 4.333 cups Smoked ham (chopped)
- 2 cups Chicken breasts (chopped)
- 2 Tbsps Brandy
- 5 hard-boiled eggs (peeled)
- 1 egg (beaten)
- For the tarragon jelly
- 5 sheets white gelatin
- 1.333 cups Chicken broth
- 2 tsps freshly chopped Tarragon
For the pastry: mix the flour with the salt in a mixing bowl. Melt the butter and lard in a saucepan and bring to a boil; then add to the flour and knead to a soft, elastic dough. Place in a bowl, cover and let stand in a warm place.
Butter the loaf pan.
For the filling: mix the ham and chicken with the brandy in a bowl. Season with salt and freshly ground pepper.
Heat the oven to 220˚C / 425˚F
Take 1/3 of the pastry and set aside. Roll out the remaining pastry on a lightly-floured surface and line the bottom and sides of the loaf pan. Spoon 1/3 of the filling into the pastry. Arrange the hard-boiled eggs on the filling. Add the remaining filling and smooth the top.
Roll out the reserved pastry as a lid. Brush the edges of the pie with beaten egg, place the lid on top and press down lightly. Cut off any excess pastry. Cut a small hole in the top to let steam escape and insert a greased, oven-proof pastry cutter. Cut small stars, diamond shapes etc from the extra pastry. Brush the pastry with the remaining beaten egg, decorate with pastry shapes and brush these with egg as well.
Bake for 30 minutes in the pre-heated oven, then reduce the heat to 175˚C / 350˚F, and bake for an additional 1-1/4 hours. If the pastry gets too dark, cover with aluminum foil.
For the jelly: soften the gelatine in cold water. Squeeze the water out. Heat 3-4 tbsp chicken broth in a small saucepan and dissolve the gelatine in the stock. Stir in the tarragon and mix in the remaining chicken broth.
Take out the pie and pour the tarragon jelly gradually into the pie through the hole. Let cool and place in the fridge overnight.
Cut in slices to serve.