Method
- Butter the terrine, then line the base with a strip of folded foil, leaving the ends overhanging the short edges of the terrine.
- In a large bowl, combine all the diced meat, herbs, garlic, lemon zest and seasoning. Set aside.
- For the pastry, put the flour and salt into a heatproof bowl, make a well in the centre, crack in the egg, then cover it with the flour. Put the butter and lard in a pan with 200ml water and bring to the boil. Pour onto the flour, mixing well with a knife to combine. When cool enough to handle, knead the pastry on a floured work surface until smooth. Shape into a disc, cover loosely, then leave for 20-30 minutes until lukewarm.
- Reserve a third of the pastry, wrapped in cling film, for the lid. Roll out the rest on a floured work surface to about 40cm x 25cm x ½ cm thick, then use to line the terrine, pressing well into the corners and leaving a little overhang all round. Make sure none of the pastry corners are too thin or it will crack. Chill in the fridge, uncovered, for 20-30 minutes.
- Meanwhile, heat the oven to 190°C/ fan170°C/gas 5. Once the pastry has hardened, fill it with the meat mixture, pressing down firmly.
- Unwrap the reserved pastry and roll out to just larger than the top of the pie. Brush the edges of the filled pie with beaten egg, then lay the lid over, squeezing the edges together to seal. Using a sharp knife, trim any overhang to make a neat edge.
- Crimp the pastry rim if you like, then cut 3 steam holes, about 2cm in diameter – one in the centre and one at each end. Decorate the top with any pastry trimmings, brush with more egg, then put in the oven in a roasting tin for 20 minutes. Lower the oven temperature to 170°C/fan150°C/gas 3½. Bake for a further 1 hour 15-20 minutes until a digital thermometer pushed into a steam hole reads 65°C.
- Remove from the oven and tip the pie up carefully until almost vertical, so the juices run out of the lowest steam hole into the roasting tin. Repeat from the other end. Once you’ve poured off nearly all the juices (discard them), leave the pie to cool, then chill, uncovered, overnight.
- Next day, make the jelly. Bring the stock, peppercorns, garlic and herbs to a simmer, take off the heat and leave to infuse for 20 minutes, then strain. Meanwhile, soak the gelatine leaves in cold water until soft, then squeeze out and add to the warm strained stock, stirring to dissolve. (If it has cooled too much, reheat it gently.) When the gelatine has dissolved, leave to cool to room temperature (it won’t solidify yet), then stir in the chopped parsley.
- Using the foil strip, carefully lift the pie from the terrine and onto a cutting board. (If it won’t come out easily, put it in a roasting tin of freshly boiled water for a few seconds, then try again.) Once out, clean out the steam holes with a small knife. Slowly pour the stock into each steam hole using a funnel (you may not use it all).
- Chill the pie for at least 2 hours to set the jelly. To serve, bring it to room temperature, then slice. It will keep in the fridge for up to 3 days.
How we cracked it
The common problems we addressed when perfecting the recipe – and how we fixed them.
THE PROBLEM: The jelly won’t fit in
SOLUTION: After cooking, we tipped the juices out of the pie, creating space for the jelly to fill. Making three steam holes instead of one makes it easier to distribute the jelly evenly throughout the pie.
THE PROBLEM: The pie won’t come out of the terrine
SOLUTION: A lot of recipes tell you to put the pie back in the oven if it sticks in the terrine. However, our method of dipping it in hot water is more effective, as it applies the heat more directly where needed and doesn’t warm the filling as well (see step 10), so you don’t need to wait for it to cool before adding the jelly. The foil strip will also help you to lift the pie and remove it easily.
THE PROBLEM: The pastry is soggy
SOLUTION: Chilling the pastry case before the pie goes in the oven gives the butter and lard time to harden, making the pastry crisper and less soggy when cooked. Also, the pie is cooked for 20 minutes at a high temperature to set the crust before the heat is lowered to cook the filling properly.