- Prep Time: 30 min
- Cooking Time: 75 min
- Difficulty: Medium
- Makes: 1 terrine
- 1 terrine tin (glass is great; you can see if the pastry is cooked all the way around)
- A food processor with mixing (not chopping) blade
- 1 small saucepan
- Rolling pin
- 1 large and 2 small mixing bowls
- 1 small bowl for beaten egg
- A pastry brush for glazing
- Cooling rack or trivet
- 25g cold butter, plus extra for greasing tin
- 225g plain flour, plus extra for kneading/rolling
- 1/2 tsp ground black pepper
- 1/2 tsp ground ginger
- 25g + 50g cold lard (75g total, but it should be weighed separately)
- 1 tsp sea salt flakes
- 4 tbsps cold water
- 1 small egg, beaten, for glazing
Sausage filling layers
- 450g good-quality pork sausage meat (I used apple & cider, but plain is fine)
- 75g semi-soft dried apricots, chopped finely
- 50g unsalted, skinned pistachios, chopped roughly
- 1 tsp ground ginger
- A few fresh chives, snipped with scissors into small pieces
- A handful of fresh thyme, leaves only
- 1 squeeze of runny honey (about 1 tbsp)
- 2 tbsps grain mustard
- 4 large spring onions (whites only: sautéed in some oil until softened and lightly browned, 2 inches of green ends, sliced finely or, the equivalent amount of leek)
- salt and pepper, to taste
Chicken filling layer
- 300g skinned and boned chicken thigh meat, trimmed of fat/sinew/veins, and sliced thinly
- 2 tablespoons horseradish cream
- 1 tablespoon finely chopped fresh tarragon leaves
- salt and pepper, to taste
Black pudding filling layers
- 300g good quality black pudding, crumbled finely (I used the kind with chunks rather than beads of lard, even though it’s a bit harder to make a smooth layer)
Bacon filling layer
- 3 slices of smoked streaky bacon
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- Making the pastry:
- Butter the inside of the dish well, including the rim. Put the 25g butter, flour, spices, and 25g lard in the food processor, and whizz until the consistency is like coarse breadcrumbs. Gently heat the 50g lard with the water and salt until the lard has melted. With the food processor on, stream the liquid in and continue whizzing until it comes together as a dough – this should be just after all the liquid’s in.
- Lightly flour a work surface, and knead the warm dough a couple of minutes until it’s smooth. (Flour your work surface and rolling pin as necessary, now and throughout the rolling process.) Roll the dough out a bit and remove 1/3 for the lid. Roll the remaining 2/3 of dough quite thin, and place in the terrine dish, allowing it to overhang on all sides, and ensuring the corners are neat. Set aside until needed.
- Roll out the remaining dough quite thin, to a size bigger than the top of the dish. Lay this on clingfilm and set aside until needed.
- Making the fillings:
- Put all sausage filling ingredients in a large bowl and mix well until thoroughly combined. Separate into thirds in the bowl.
- Put all chicken filling ingredients in a small bowl and mix well. Separate into 2 halves in the bowl.
- Crumble the black pudding into another small bowl. Separate into 2 halves in the bowl.
- Get the smoked bacon rashers ready.
- Assembling & baking:
- Preheat oven to 180 C (160 C fan-assisted).
- Layer the fillings in the terrine dish. I did it in this order (from bottom up):
- chicken (1 of 2)
- sausage (1 of 3)
- black pudding (1 of 2)
- chicken (2 of 2)
- sausage (2 of 3)
- bacon (stretched if needed to fit the length of the dish, and overlapping as necessary to fit the width)
- black pudding (2 of 2)
- sausage (3 of 3)
- Ensure each layer is even and flat, and press down as you go to ensure there are no gaps or trapped air. Also ensure that the last layer creates a flat (not mounded) top which is even with the sides of the dish.
- Brush the rim edge of the pastry with the beaten egg. Drape the lid over the dish and crimp it to the sides all the way around. Leave an inch or so of overhang (you’ll trim it down cleanly before serving), but trim off more than that and use the scraps to cut out decorations (leaves, etc) of your choice. Affix decorations to the top, and make 3 holes in the pastry, one in the centre and one on each side of that halfway to each end. Brush with the beaten egg.
- Bake for 1 hour & 15 minutes to 1 hour & 20 minutes. After 15 minutes of baking, brush the top again with the beaten egg. When the pastry crust is golden brown and feels fully cooked to the touch, remove the dish from the oven to a cooling rack/trivet. Let cool at least an hour before putting into the fridge to cool completely.
- This keeps up to a week in an airtight container in the fridge. Trim the overhanging edges of pastry, slice, and serve.