Iberian pork terrine en croûte

The recipe that Miriam, author of El Invitado de Invierno , brings us today, an Iberian pork terrine with a 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 bones in less than a rooster crows. I just drop it.

It is a rich terrine of minced meat and various seasonings that we also wrap in a dough bag, hence the French name en croûte, literally crusted. These types of terrines are very typical in parts 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're a freak.

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

Ingredients

For the mass:

• 50 g cold butter
• 325 g loose flour
• 65 g 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 bacon
• 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 the spices. We cut the secret piece into small cubes. We do the same with the bacon.

Add both 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 go through the pan or microwave a bite of the mixture and try it. It would be a shame if after this racket 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 we rub the butter in small pieces with the flour, until we form a mixture with a sandy appearance, 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 transfer it to the counter and knead it slightly until it is smooth. We make a cake with it, we put it in an airtight plastic bag and let it cool.

We cover the terrine mold with a strip of baking paper, it is better that it protrudes so that it can be easily pulled out of the terrine once it is cooked.

Stretch half of the dough to the size of the mold and line it, leaving a little excess around the edge. We put the filling, squeezing 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 bottom dough and put the lid on. We cut the excess if there was any and we pressed one mass on the other so that they stick together, making a fat edge.

Finally, we paint the surface with the beaten egg and add 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°.

Remove the terrine when it is ready and let it cool without unmolding it until it is completely cold. To remove it from the mold, carefully pull the paper (which should protrude more than mine) to detach it from the bottom and carefully invert the mold, placing your hand on it. If necessary to loosen it, we will hit the mold from one side on the counter. But normally the terrine comes out without a problem. Enjoy.