Classic Pork Terrine

Name: Classic Pork Terrine
Total time: 2 h
Yield: 1
Cuisine: European, Irish
Ingredients: 6 eggs; 2 cups ground Pork; 7 ozs gluten-free Sausage meat (pork); 1 cup chopped, cooked ham; 1 small onion (finely chopped); salt; peppers; 3.25 cups all-purpose flour; 0.167 cup Potato starch; 0.5 cup Corn starch; 2 tsps salt; 0.5 cup Lard; 1.333 cups water; 1 egg (beaten)

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Difficulty:

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Difficulty

Preparation:

2 h.

Preparation

Ingredients

for

cake

For the filling: 6 eggs; 2 cups ground Pork; 7 ozs gluten-free Sausage meat (pork); 1 cup chopped, cooked ham; 1 small onion (finely chopped); salt; peppers

For the pastry: 3 ¼ cups all-purpose flour; ⅙ cup Potato starch; ½ cup Corn starch; 2 tsps salt; ½ cup Lard; 1.333 cups water; 1 egg (beaten)

How healthy are the main ingredients?

Pork ham egg onion salt salt

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Preparation steps

Grease a 1 litre| 2 pint terrine dish or loaf tin.

For the filling: bring a large pan of water to a boil and boil the eggs for 8 minutes. Cool in cold water, peel off the shells and set aside.

Mix together the pork, sausagemeat, ham and onion in a large bowl. Season generously and mix well until combined.

For the pastry: put the flours into a mixing bowl with the salt and stir well

Heat the lard and water in a pan until the lard has completely melted.

Pour into the flours and beat until combined. Turn out onto a floured surface and knead to form a dough.

Heat the oven to 200°C (180° fan) 400°F gas 6.

Roll out 2/3 of the warm dough between sheets of non-stick baking paper, into a rectangle roughly the width and length of the baking dish. Lay the dough in the terrine and press it into the base and up the sides of the dish until it comes to the top and hangs over the rim a little.

Shape half the meat mixture to fit the terrine and lay on the dough. Make a trench down the middle of the meat. Trim the tops and bottoms off the eggs and lay them in a row, along the trench.

10.

Shape the remaining meat mixture into a rectangle to fit over the eggs, and press it over the top.

11.

Brush the overhang of the pastry with the beaten egg and fold in on top of the filling. Roll out the remaining pastry as before, to fit over the pie.

12.

Pinch the edges together to seal. Brush with beaten egg and pierce 3 holes along the top. Bake for 30 minutes.

13.

Reduce the oven temperature to 180°C (160° fan) 350°F gas 4. Bake for a further 1 hour. Leave to cool in the tin.

14.

Carefully remove the pie from the terrine. If the sides are too pale, return the pie to the oven at 200°C (180° fan) 400°F gas 6 until coloured. Cool, then chill in the refrigerator.