Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 6–8
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 250g/9oz ham hock, finely chopped
- 250g/9oz sausagemeat
- 300g/10½oz smoked rindless pancetta, finely chopped
- 2 banana shallots, diced
- 2 garlic cloves, crushed
- ½ tsp allspice
- 1 tsp ground coriander
- 1 tsp ground cloves
- ½ tsp mixed spice
- 1 tsp curry powder
- 200ml/7fl oz double cream
- 100ml/3½fl oz white port
- 6 free-range yolks, beaten, plus extra for brushing
- plain flour, for dusting
- butter, for greasing
- 400g/14oz ready-made shortcrust pastry
- 200g/7oz ready-made puff pastry
- salt and freshly ground black pepper
Method
-
Preheat the oven to 160C/140C Fan/Gas 3.
-
Mix the meat, shallot, garlic, spices, cream, port and eggs together and season with salt and pepper.
-
Roll out the pastries on a lightly floured work surface.
-
Grease a 30cm loaf tin or terrine with butter and line with the shortcrust pastry. Add the meat filling.
-
Brush the rim of the pastry with beaten egg and lay over the puff pastry. Cut a hole in the centre to release steam.
-
Brush with more egg and bake for 45 minutes.