Terrine Pie: A Classic French Meat Pie Explained

A terrine pie is a twist on the traditional hand-raised picnic pie. Essentially, it is a pie made without a pastry crust. Typically, a terrine is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold. However, a terrine pie is encased in a pastry crust. The crust is often made with a combination of flour, salt, lard or butter, and boiling water. The filling can vary, but often includes meat, vegetables, and spices. For example, Crystelle's Curried Chicken & Potato Terrine Pie from The Great British Bake Off includes a chicken curry filling, a potato curry filling, and a hot-water crust.

A terrine pie is a type of French pâté

The French classic "pâté en croûte" is a terrine of different meats layered and baked in a pie crust. The meats can vary, but common ones include pork, veal, and chicken. The terrine pie is then served in slices, usually cold or at room temperature.

Terrines are similar to pâtés in that they are both considered forcemeats or mixtures consisting of meat and fat. However, the key difference is that a terrine is cooked in a terrine mould, whereas a pâté is usually spread over bread or sometimes sliced.

Terrines can also be made without meat, using seafood or vegetables instead. They are often served at parties as finger foods, alongside other meats, cheeses, bread, and accompaniments like fruits and pickled vegetables.

It is cooked in a covered pottery mould

A terrine is a French dish that is similar to a pâté. It is made by pressing a mixture of meat, fat, and flavourings into a covered pottery mould, also called a terrine, and cooking it in a bain-marie. The key difference between a terrine and a pâté is that a terrine is cooked and served in a specific type of dish or mould, whereas a pâté is typically spread over bread or sometimes sliced.

Terrines are cooked in a covered pottery mould, which gives the dish its name. This mould is placed in a bain-marie, or water bath, to cook the terrine gently and evenly. The mould is typically made of pottery, but modern terrines can also be cooked in non-pottery moulds made of materials such as stainless steel, aluminium, enameled cast iron, or ovenproof plastic.

The process of cooking a terrine in a covered pottery mould is as follows: the mould is filled with the mixture of meat, fat, and flavourings, and then placed in the bain-marie. The bain-marie ensures that the terrine cooks slowly and gently, which helps to retain moisture and develop the flavours. The covered mould creates a humid environment that further enhances the cooking process.

The covered pottery mould used for cooking a terrine can vary in shape and size, depending on the type of terrine being made and the number of servings desired. The mould typically has a lid that fits securely on top, creating a sealed cooking environment. The mould is often greased or lined with parchment paper to prevent the terrine from sticking and to facilitate easy removal once it is cooked.

Cooking a terrine in a covered pottery mould allows for even cooking and the development of a moist, tender texture. The pottery material helps to insulate the terrine, preventing it from cooking too quickly or drying out. The covered mould also helps to trap moisture, ensuring that the terrine remains succulent and flavourful.

It is made without a pastry crust

A terrine pie is a type of French pie that is made without a pastry crust. It is similar to a pâté, typically consisting of meat and fat, and sometimes vegetables or seafood. The key difference between a terrine and a pâté is that a terrine is cooked in a specific type of dish called a 'terrine', which can be made from pottery, stainless steel, aluminium, enamel cast iron, or ovenproof plastic.

Terrine pies are made by layering different types of meat and other ingredients, such as vegetables, and baking them in a pie dish without a pastry base or crust. For example, a pork terrine pie may include a layer of pancetta, followed by a layer of fried diced pancetta, onion, and duck fat, and then a layer of chicken breast.

Terrine pies are usually served cold or at room temperature, and they are considered an excellent choice for picnics as they can be easily packed and transported. They are often served with cornichons, mustard, bread, and a simple salad.

Preparing a terrine pie can take a significant amount of time, with some recipes requiring several hours of baking and marinating, as well as time for the flavours to develop after baking.

It is served cold or at room temperature

A terrine pie is best served cold or at room temperature. This allows the flavours to develop fully and is the traditional way to serve this French dish.

Terrine pies are typically made with meat, fat, and flavourings. They are similar to pâtés, but the key difference is that a terrine is cooked in a specific type of dish, called a 'terrine'. The word 'terrine' refers to both the dish and the food cooked inside it.

The dish used to cook a terrine pie is a covered pottery mould, which is placed in a bain-marie. However, modern terrines can be cooked in a variety of non-pottery moulds, such as stainless steel, aluminium, or ovenproof plastic.

Terrine pies are usually served sliced and eaten with a fork and knife. They are often accompanied by cornichons, mustard, and bread.

Preparing a terrine pie takes time and care. The filling is typically layered and baked in a pie crust, with a lid of pastry on top. The long cooking time ensures that the paté cooks through without burning the crust.

Some recipes suggest leaving the pie to cool and then refrigerating it for several days to allow the flavours to develop. This means that terrine pies are an excellent choice for picnics or gatherings, as they can be made in advance and served cold or at room temperature.

It can be made with or without meat

A terrine pie is a French dish that can be made with or without meat. Essentially, it is a type of pie with a pastry crust, but the term "terrine" can also refer to a loaf of forcemeat or aspic that is cooked in a covered pottery mould (also called a terrine).

The traditional version of this dish includes meat, such as pork, veal, and chicken, which are layered and baked in a pie crust. However, modern variations have evolved to accommodate different dietary preferences and restrictions. Vegetarian options include mushrooms and pureed fruits or vegetables high in pectin.

For meat lovers, the choice of meat and seasonings can be varied to create different flavours and textures. For example, the "Paté en croute" is a French classic that typically includes pork, veal, and chicken. The meat is marinated and then layered with a minced mixture in a pastry crust.

For those who prefer a meat-free option, the "Curried Chicken & Potato Terrine Pie" is a creative twist on the traditional hand-raised picnic pie. This version includes a sweet and tangy curried chicken layered with an aromatic potato curry and encased in a spiced hot-water crust.

Whether you choose to include meat or not, the versatility of a terrine pie allows for endless combinations of ingredients and flavours to suit any taste preference.

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