Terrine with Celery
Baking and Desserts • French
Description
Terrine with Celery
Ingredients
- Wheat Flour 20 oz
- Baking Powder 1 teaspoon
- Dry Malted Milk Powder 0 oz
- Chocolate eggs 3 pieces
- Butter 0 oz
- Champagne Vinegar 1 tablespoon
- Ground meat 0 oz
- Leek 5 oz
- Celery stalk 10 oz
- Red Grape Juice 5 fl oz
- Ground coriander to taste
- Smoked salt to taste
- Vegetable Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Mix the flour, baking powder, a pinch of salt, and dry milk.
Step 3
In a separate bowl, mix 2 eggs, butter, and white wine vinegar.
Step 4
Pour the liquid mixture into the dry ingredients and knead a firm dough. Place the dough in the refrigerator for 30 minutes to 1 hour.
Step 5
Wash the white part of the leek and slice it into half-rings.
Step 6
Dice the celery.
Step 7
In a skillet, heat the vegetable oil and sauté the leek with celery and ground meat.
Step 8
Pour the wine into the skillet, let it evaporate, then add coriander, smoked paprika, salt, and pepper. Stir, remove from heat, and let sit for 10 minutes.
Step 9
Roll out the dough to a thickness of 1.5–2 mm and line a loaf pan with it, allowing the edges to hang over the sides.
Step 10
Layer the filling, making sure it is at least 1 cm thick. Cover with another layer of dough, ensuring the edges also extend beyond the pan, add more filling, and repeat these layers until the pan is full.
Step 11
Press the dough against the sides of the pan to seal it, and trim any excess.
Step 12
Brush the top with egg yolk and make slits in the top layer of dough. Bake the terrine for about 45 minutes at 330°F in convection mode.
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