Glazed Terrine in a Case of Herb Pastry

A wonderful fusion of flavours combined with a luxurious appearance makes this a perfect terrine for a lunch party, accompanied by a green salad and crusty bread in summer, or during colder weather, a bowl of hot new potatoes. Including herbs in the pastry is an easy way of adding extra flavour.


For The Terrine

  • 250 g (8 oz) boneless stewing veal, finely diced
  • 175 g (6 oz) boneless pork, such as leg, finely diced
  • 175 g (6 oz) skinless turkey breast fillets, finely diced
  • 250 ml (8 fl oz) dry white wine
  • 125 ml (4 fl oz) dry sherry
  • 125 g (4 oz) chicken livers, chopped finely
  • Milk
  • 125 g (4 oz) pork fat, chopped finely
  • 2 teaspoons drained capers
  • 1 teaspoon juniper berries, crushed, plus extra for garnishing
  • 2 teaspoons green peppercorns
  • 3-4 large cloves garlic, chopped finely
  • 50 g (2 oz) can anchovy fillets
  • Several bay leaves
  • Olive oil
  • 1 sachet powdered gelatine
  • Sea salt
  • Black pepper

For The Pastry

  • 250 g (8 oz) strong white flour
  • 1 teaspoon salt
  • 1–2 sprigs fresh rosemary, chopped finely
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 150 g (5 oz) butter
  • 5 tablespoons water


Place the veal, pork, turkey, white wine, sherry and a generous sprinkling of freshly ground black pepper in a large bowl and mix together thoroughly. Cover the bowl and place in the refrigerator for 12-24 hours. About halfway through the marinating time put the chopped chicken livers in a second bowl, cover with milk and chill.

While the meat is marinating, butter an 18cm (7in) deep cake tin with a loose base. To make the pastry, sift the flour and salt into a bowl and mix in the rosemary, oregano and thyme. Put the butter and water in a small saucepan and melt over a gentle heat, then pour on to the flour and herbs and stir until you have a smooth, thick dough. Put the ball of dough into the tin and press the dough evenly over the base and up the sides of the tin to just beyond the rim. Refrigerate until needed.

Drain the meat and marinade mixture in a sieve over a bowl, then pour the liquid through a fine sieve into a small saucepan. Drain the chicken livers and discard the milk. Put the meat and chicken livers in a bowl and mix in the pork fat, capers, juniper berries, green peppercorns and garlic. Drain the oil from the anchovies and add it to the bowl. Season with sea salt and a little black pepper.

Spoon the mixture into the tin and spread level. Arrange a star pattern of alternate anchovy fillets and bay leaves on top, pressing them into the meat mixture. Brush with olive oil. Lay a piece of foil loosely on top and cook at 160°C, 325°F, Gas Mark 3 for 1¾-2 hours.

Towards the end of the cooking time, boil the sieved marinade mixture for 1 minute, then pour into a bowl through a fine sieve lined with muslin. Sprinkle in the powdered gelatine and stir until it has fully dissolved. When the terrine is cooked, you can replace the bay leaves with fresh ones for a more colourful effect if you wish. Spoon the slightly cooled gelatine liquid over the top of the meat so that it sinks into any gaps where the meat has shrunk away from the pastry. Leave until cold.

To unmould, stand the tin on top of a jar and press the terrine up out of the sides. Carefully remove the base before putting the terrine on to a serving plate. Serve cool, but not straight from the refrigerator.