The recipe that Miriam, author of The Winter Guest, brings us today, Iberian pork terrine with crust, is original and delicious. I encourage you to prepare it at home, it will be a sure success!

This Iberian pork terrine is one of those hypercaloric things that it is better not to do frequently because we will eat it without leaving even the scraps in less than a rooster sings. I just drop it.

It is a rich terrine of minced meat and various condiments that we also wrap in a dough sheath, hence the French name en croûte, literally crusted. These types of terrines are very typical in areas of France, but the British also prepare similar dishes, only they call them raised pies.

In fact this recipe is inspired by a Dan Lepard formula. Especially the wrapper dough, with arrobas of lard, is fantastic. Dan, you are a phenomenon.

Le Creuset ceramic square terrine , Kitchen Craft round acacia board , Emile Henry ceramic plates and Pallarès kitchen knives

Ingredients

For the mass:

• 50g cold butter
• 325 g of loose flour
• 65 g of lard
• 85g of water
• 1 tsp. of salt

For the filling:

• 300 g of Iberian pork minced meat
• a piece of Iberian secret of about 200gr
• 50g pancetta
• 50ml dry sherry
• 60 g shelled pistachios
• fresh sage leaves
• nutmeg
• ground pepper
• Salt

For the finish:
sage leaves
1 beaten egg

Elaboration

We prepare the filling the night before because it has to be marinated in the sherry and spices. We cut the secret piece into small dice. We do the same with the bacon.

We add both things to the minced pork and season with the minced sage, sherry, grated nutmeg, pepper and salt. This filling should be tasty, do not be afraid to go overboard with the spices. Although if we want to be sure we can always put a bite of the mixture in the pan or microwave and try it. It would be a shame if after this shenanigans we were left with a bland terrine.
We cover this farce well and leave it in the fridge until the next day.

We make the dough for the crust: With the tips of our fingers, rub the butter into small pieces with the flour, until forming a sandy-looking mixture, with very small pieces of butter.

Put the water with the butter in a saucepan and heat over the heat until the butter melts. Add this mixture to the flour and mix well. When it is a little warm, we pass it to the counter and knead it lightly until it is smooth. We make a cake with it, put it in an airtight plastic bag and let it cool.

Cover the terrine mold with a strip of baking paper, better if it sticks out so that it is easier to pull the terrine out once it is cooked.

Stretch half the dough to the size of the mold and line it, leaving a little excess around the edge. We put the filling, pressing well with a spatula so that there are no gaps, and leveling the surface.

Roll out the remaining half of the dough. We lightly wet the edge of the lower dough and place the lid. Cut off the excess, if any, and press one dough over the other so that they stick together, making a thick rim.

Finally, we paint the surface with the beaten egg and put the sage leaves for decoration. We make two knife cuts in the dough so that the steam can escape.
Cook the terrine for 90 minutes at 160° (with air) / 180° (without air). Better if we have a meat thermometer to check after that time if the meat is done. It should mark at least 65°.

We remove the terrine when it is ready and let it cool without removing it from the mold until it is completely cold. To remove it from the mold, carefully pull the paper (which should stick out more than mine) to detach it from the bottom and carefully invert the mold, placing your hand on it. If it were necessary to release it, we will hit the mold on the side on the countertop. But normally the terrine comes out without problems. Bon Appetite.