Rose Prince's Baking Club: terrine en croute

Date:20-11-2013 08:58:25 read:3

Rose Prince's Baking Club: terrine en croute

Our weekly column shows you the path to bread bliss and pie perfection. Today: Terrine en croute

Game on: a terrine is great for winter dinner parties but the seasoning must be exactly judged  Photo: Andrew Crowley

Some dishes you spend a lifetime avoiding, pretending they don’t really exist so you do not have to attempt them. You could describe it as recipe-phobia: for some people it is every kind of cooking; others will use a frying pan all their lives but never bake a cake. For many it is pastry. In my case it has always been the prospect of making a terrine “en croute”.

A perfectly made terrine robed in a glossy layer of dark gold pastry seems so professional: when you get it right, it’s good enough to serve at winter parties.

One issue is critical: the seasoning must be right. The effort of making something that is beautiful cannot be undermined by it being bland. You can make this pie with or without the game, but since the first week of November butchered game fillets have been on sale in selected M&S stores. It is also better to use slow-grown pork so it does not emit white liquid when cooking. M&S, for example, have a new range of Gloucester Old Spot pork, which is ideal.



30cm/12in metal terrine mould with removable sides and base (from Lakeland, £9.99); a small funnel; baking parchment.


For the pastry

675g/1lb 8oz plain flour

1 egg

2 egg yolks

1½tsp salt

1½tsp icing sugar

175g/6oz lard or duck fat, melted

85g/3oz clarified butter, melted

225ml/8fl oz boiling water

For the filling

Approximately 16 slices thinly cut streaky bacon

1kg/2lb 2oz pork mince (from belly and shoulder)

8 juniper berries, crushed in a pestle and mortar

Leaves from 2 sprigs of thyme

60ml/4tbsp gin

1 apple, grated

Salt and pepper

500g/1lb 2oz strips chicken fillet (or pheasant, guinea fowl, partridge, wild rabbit)

2 tbsp unsalted shelled pistachio nuts

For the jelly

½ litre/18fl oz chicken or other meat stock

45ml/1 ½ fl oz sherry

12 gelatin leaves

For the eggwash

1 egg beaten with a pinch of salt

First make the filling: put the pork, juniper berries, thyme, gin and grated apple into a bowl and leave for 20 minutes for the flavours to infuse. Season with salt and pepper – about 1 tsp salt and 10 twists of black pepper. I always taste the raw meat to be certain it is well seasoned. Put the flour for the pastry in a bowl or stand mixer and stir in the eggs and yolks, the salt and the icing sugar. Add the hot lard and butter then mix until you have a smooth paste. Scoop out of the bowl and wrap it in cling film, then refrigerate to firm up the pastry.

Preheat the oven to 180C/350F/Gas 4.

Divide the pastry into two pieces, one of two thirds the quantity for the lining, and the other a third for the lid. Dust worktop with plenty of flour and roll out the larger piece until it is about ½cm/¼in thick. Roll it onto a floured pin and lay over the tin.

You will find this pastry tends to be soft and may fall at the sides. Just push it up against and over the sides to keep it in place. Line the tin with the slices of bacon, horizontally across the tin — as many slices as needed to form a thin layer.

Put in a third of the mince meat mixture, then lay the game or other meat fillets lengthways along the terrine, scattering half the pistachio nuts. Add a third more of the minced pork filling, then the rest of the fillets and nuts. Cover with filling.

Roll the small piece of pastry into a rectangle to fit the top. Brush the edges of the pastry case with eggwash and then lay the lid on top. Press the edges together very firmly. Trim them then brush the surface with the eggwash. Make two holes in the centre top, 10cm/4in apart. Make a little paper roll and insert, so the holes remain open during cooking. Put a folded sheet of baking parchment, cut to fit, on top to prevent the surface becoming too dark. Bake for 1½ hours. Allow to cool for 45 minutes.

Now for the jelly: heat the stock and sherry together to boiling point then remove from the heat. Soak the gelatin in water for five minutes. Squeeze it out and add to the hot liquid. Pass it through a sieve a couple of times to make sure it is well blended. Allow to cool but not set, remove the paper rolls from the holes, then pour the jelly into the pie using a fine funnel.

Leave to set and for the pie to become completely cold — refrigerate if necessary so the jelly sets. Serve sliced into 3cm/1 ¼ in slices, with chutney or pickles.

Your letters

“Silicone or metal bakeware — which is best?” asks Christoper Ames. Both do the job, but metal is the stuff of heirlooms. Baking tins, like cooking skills, are something beautiful to pass on to the next generation.

    Ever For Health Copy Rights 2013