As the weather warms, the evening meals tend to get lighter. That robust meatloaf with a pile of mashed is just the thing in February, but when the thermometer heads into the upper 80s, I want something more like this. Pork, chicken and leek pate en croûte, with a few cornichons and pickled onions, and a nice green salad. And everything’s better with a crust, right?
RECIPE
Ingredients (for the filling)
1 lb ground pork
1 lb ground veal
2 tablespoons finely minced onion or shallot
1 tablespoon flour
2 teaspoons salt
1/2 teaspoon ground black pepper,
2 large eggs
1/2 cup heavy cream
2 tablespoons brandy/cognac
1/2 lb boneless chicken breasts
2 medium leeks, trimmed to 8″ length
Ingredients (for the crust)
2-1/2 cups all purpose flour (not bread flour)
1/2 cup cold lard or vegetable shortening (”crisco”)
1/2 teaspoon salt
1 large egg
up to 1/2 cup cold water
1 egg beaten (for brushing)
Directions:
Preheat the oven to 325 degrees F.
Mix all of the filling ingredients (aside from the chicken and leeks) in a large bowl.
Simmer the leeks in salted water until they just start to become tender.
Make the crust by working the shortening into the flour and salt mixture with your fingers until it reaches a uniform consistency, similar to coarse meal. Add the beaten egg and up to 1/2 cup cold water until it can be formed into a ball – take care to not add too much water or to overwork the dough.
Grease a 5″ by 9″ loaf pan.
Roll approximately 2/3 of the dough out into a sheet large enough to line a loaf pan and extend a half inch or so above the edge.
Place half of the pork/veal mixture into the bottom of the crust-lined loaf pan, carefully lay in the chicken and leek and top with the remaining pork/veal. Take care not to leave any void spaces in the filling.
Top with the remaining crust, crimping the edges carefully to seal them and cutting three holes (3/4″ diameter) in the top. Brush the top crust with beaten egg.
Bake for approximately one hour, removing liquid from the vents as needed.
The Terrine is done when the internal temperature reaches 170 degrees F.
Remove from the oven and ket cool completely before trying to remove it from the pan. Use a thin knife blade to work around the sides and ensure they are free from the pan.
Serve either warm or cold in 3/4 inch thick slices.