Tempting terrine

YOU
10 servings
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Pork

By Food24 November 03 2009
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Ingredients (16)

shortcrust pastry
720.00 g flour — cake
10.00 ml salt
345.00 g butter
2.00 eggs — just the yolks
water — iced
FILLING
2.00 kg sausages — pork, casings removed
1.00 lemon
50.00 ml fresh parsley — chopped
fresh rosemary
freshly ground black pepper
mixed herbs
50.00 ml oil
3.00 onion — chopped
250.00 g mushrooms — sliced
1.00 eggs — yolk only
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Method:

Preheat the oven to 190 ºC (375 ºF). Sift flour and salt in a mixing bowl and rub in the butter. Add the egg yolks and iced water. Mix thoroughly. Shape into a ball, cover and chill for half an hour to an hour. Spray a 37 x 8 x 9 cm loose-bottomed pan with nonstick spray. Press most of the pastry into the pan (it should be about 5 mm thick and extend a little over the edge of the pan), saving the rest of the dough to cover the terrine later. Chill. Place pork in a bowl and add lemon juice. Add lemon rind (grated) and the chopped parsley. Season to taste with rosemary, black pepper and mixed herbs. Heat the oil in a pan and sauté the onion and mushrooms separately until soft. Arrange alternate layers of pork mixture, onion and mushrooms in the loose-bottomed pan, ending with a layer of sausage mixture. Roll out the remaining dough on a lightly floured surface and place over the sausage layer. Brush the edges with egg yolk, trim them and press down firmly with a fork. Make decorative shapes from the remaining dough and arrange on top of the crust. Prick the crust and brush with beaten egg yolk. Bake for 2 hours (if the crust turns too brown cover it with foil). Remove from the oven and leave to cool completely in the pan to allow the liquid to set. Remove the pan carefully and slice the terrine. Serves 10.



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