Mixed Meat and Mushroom Terrine with Puff Pastry
Mushrooms are not only a culinary delight - their nutrient content also makes you sit up and take notice. Porcini mushrooms and chanterelles, for example, have plenty of folate (folic acid) to offer. In addition, the caps provide vitamin D and B vitamins!
Serve a colourful salad with the minced meat pie - in no time at all it will become an original main course!
(Percentage of daily recommendation)
|Calorie||779 kcal||(37 %)|
|Protein||55.54 g||(57 %)|
|Fat||49.16 g||(42 %)|
|Carbohydrates||30.25 g||(20 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.04 g||(3 %)|
|Vitamin A||221.28 mg||(27,660 %)|
|Vitamin D||1.56 μg||(8 %)|
|Vitamin E||2.21 mg||(18 %)|
|Vitamin B₁||0.48 mg||(48 %)|
|Vitamin B₂||1.19 mg||(108 %)|
|Niacin||30.28 mg||(252 %)|
|Vitamin B₆||1.07 mg||(76 %)|
|Folate||110.95 μg||(37 %)|
|Pantothenic acid||4.2 mg||(70 %)|
|Biotin||2.4 μg||(5 %)|
|Vitamin B₁₂||3.5 μg||(117 %)|
|Vitamin C||3.09 mg||(3 %)|
|Potassium||1,066.83 mg||(27 %)|
|Calcium||102.52 mg||(10 %)|
|Magnesium||77.93 mg||(26 %)|
|Iron||5.29 mg||(35 %)|
|Iodine||20.19 μg||(10 %)|
|Zinc||7.88 mg||(99 %)|
|Saturated fatty acids||15.2 g|
- 1 stalk Leeks
- 400 grams mixed Mushrooms (such as cremini, shiitake and chanterelles)
- 2 tablespoons butter
- 1 kilogram mixed Ground meat
- 1 egg
- 2 tablespoons freshly chopped Fresh herbs (such as parsley and marjoram)
- olive oil (for greasing)
- 200 grams Puff pastry dough
- 1 egg yolk
- 1 tablespoon Whipped cream
Rinse and chop the leek. Rinse the mushrooms, pat dry and cut into small cubes. Sauté the mushrooms in 1 tablespoon hot butter until any liquid evaporates. Remove from the pan. Sweat the leek in the remaining butter. Remove from the heat and let cool. Mix the ground meat in a bowl with the mushrooms, leek, egg and herbs and season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F). Grease a terrine mold with olive oil.
Fill the terrine with the meat mixture and smooth the top. Roll out the puff pastry until 3-4 mm (approximately 1/8 inch) thick, drape over terrine mold, press to seal, trim the edges and cut a vent for steam to escape from the center. Cut out shapes from any excess dough and arrange on the lid. Mix the egg yolk with the cream then brush over the lid. Bake until golden brown, about 1 hour.
Serve sliced with salad, if desired.