Christmas Terrine Pie

Thu, 22 November 2018

Water Pastry ingredients:

500g flour

250g diced butter

10g salt

60g cold water

120g of beaten egg (approx. 2 large eggs)

Christmas terrine mix: 

1kg Pork Mince

1 Onion finely diced

6 cloves of garlic, finely chopped

12 sage leaves, finely diced

20g salt

100g butter

120g bread crumbs

100g chopped roasted chestnuts

100g iberico ham, diced

100g diced sour dried cherries

Method:

1. To make the water pastry, mis the flour, diced butter and salt until crumble like. Add the cold water and beaten egg and knead until smooth and there are no more lumps Leave the pastry to set, and then line pie or terrine mould, leaving a piece for the lid.

2. For the Christmas terrine mix, slowly cook the onion, garlic, and sage leaves until softened. Mix with all the other ingredients in a mixing bowl and put inside terrine or pie dish.

3. Roll remaining pastry to fit the lid, cutting holes to release steam from. Keep trimmings to cut out festive garnish pieces if you wish.

4. Cook for one hour at 170 degree C.