Easter Terrine

Ingredients

For 6 servings

• •400 g 400 g Minced pork
• •500 g 500 g Ground beef
• •1 1 laminated paste(s)
• •5 5 Egg(s)
• •1 1 Egg yellow(s)
• •5 5 Cornichon(s)
• •1 1 Onion(s)
• •2 2 Garlic cover(s)
• •2 c. à soupe 2 Tbsp Mustard
• •1 1 Laurier sheet
• •1 1 branch(s) Thym
• •1 c. à soupe 1 tbsp Olive oil
• •1 c. à soupe 1 tbsp. White wine
• •1 c. à café 1 tbsp Sweet pepper
• •1 c. à soupe 1 Tbsp Fresh Cream
• •1 c. à café 1 tbsp. grated nutmeg
• •1 c. à soupe 1 Tbsp. Hats
• •Salt, pepper

Method

1. 1.Egg preparation
2. 2.Dip 4 eggs into a saucepan, bring to a boil and harden 10 min. Let them cool in a bowl of cold water before slicing.
3. 3.start cooking
4. 4.Peel and mince garlic and onion, then brown in a frying pan with olive oil, thyme and laurel. Then deglaze with the white wine and remove the herbs.
5. 5.Preparation of ground meat
6. 6.In a salad bowl, mix the two minced meats with the garlic and onion mixture. Add drained and cut pickles, breadcrumbs, cream, egg, nutmeg, chilli, salt and pepper.
7. 7.Preheating
8. 8.Preheat the oven to 180°C.
9. 9.Assembly
10. 10.Roll or spread the pastry and put on it with mustard. Place half of the stuffing in the rectangle and align the whole hard eggs behind each other, along the length. Cover with the remaining stuffing and fold the dough around, then brown it with the egg yolk loosened in a little water.
11. 11.Cooking
12. 12.Decorate with the tip of a knife and bake for about 45 min. If the dough browns too quickly, cover it with a sheet of baking paper.