Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [102]
You can make aspic the traditional way, using the recipe on page 236, or simply add powdered gelatin to some tasty stock (about 1 tablespoon/10 grams powdered gelatin per 1 cup/250 milliliters liquid will give you a sliceable aspic; see page 235 for working with powdered gelatin). If you don’t wish to use lard in the dough, replace it with an equal amount of butter or vegetable shortening.
THE DOUGH
8 ounces/225 grams cold unsalted butter
8 ounces/225 grams cold lard
1 pound/450 grams all-purpose flour
1 large egg
Water as needed
THE MEAT FILLING
1/2 cup/70 grams finely diced onion
1 tablespoon/18 grams minced garlic
1 tablespoon/15 grams unsalted butter
1 1⁄2 pounds/675 grams boneless pork shoulder, diced
1 tablespoon/15 grams kosher salt
1 teaspoon/3 grams freshly ground black pepper
1 teaspoon/3 grams fresh thyme leaves
1⁄2 cup/125 milliliters Chicken Stock (page 228), chilled
1 cup/250 grams diced smoked ham (optional)
FOR EGG WASH
1 egg
1 egg yolk
1 tablespoon/15 milliliters whole milk
FOR MEAT TERRINES
Aspic (page 236), as needed (optional)
1. To make the dough: Cut the butter and lard into small dice (1⁄4 inch/0.5 centimeter); sprinkle flour on your knife so the butter won’t stick. Combine the flour, butter, and lard in a mixing bowl. With your index, and middle fingers and your thumbs, press the fats into the flour until the mixture looks mealy.
2. Crack the egg into a 1-cup/250-milliliter measure, and add enough cold water to equal 1 full cup/250 milliliters. With a fork or whip, beat the water and egg just to combine. Add to the flour mixture and mix just until it forms a paste. Divide the dough in half and shape each piece into a disk. Wrap each one in plastic wrap and refrigerate for at least 1 hour, and up to a day.
3. To make the meat filling: Freeze all your blades and bowls before gathering and measuring your ingredients (see Note below).
4. Sauté the onion and garlic in the butter in a medium sauté pan over medium-high heat until soft but not at all browned. Set aside to cool, then chill it in the refrigerator.
5. Combine the meat, salt, pepper, and thyme. Grind through the small die into the bowl at a standing mixer set in ice.
6. Add the cooled onion mixture to the meat and mix with the paddle attachment for 1 minute. Slowly add the chicken stock, mixing until incorporated, about another minute. Add the ham, if using, and mix until incorporated. Cover and refrigerate.
7. To make the pie: Preheat the oven to 425 degrees F./220 degrees C.
8. On a floured work surface, roll one piece of dough into a 12-inch/30-centimeter circle about 1⁄8 inch/0.25 centimeter thick. Brush off the excess flour and place on a baking sheet. Shape the meat mixture into a 5-inch/12.5-centimeter disk about 2 inches/5 centimeters thick and place it in the center of the dough. Carefully lift the edges of the dough and wrap around the meat so that it partially covers the top of the meat. To make the top, roll out the remaining dough 1⁄8 inch/0.25 centimeter thick and cut out a 6-inch/15-centimeter circle from it. Cut a 3⁄4-inch/2-centimeter hole in the center of the circle. (Reserve dough scraps for another use.)
9. Combine the ingredients for the egg wash in a small bowl and whisk until uniformly blended. Using a pastry brush, paint the edges of the dough encasing the meat, then brush the circle of dough. Lift the top and place egg wash side down on the meat. Crimp the edges of the dough to seal. Brush the entire top with egg wash.
10. Bake the pie for 15 to 20 minutes, until the crust begins to brown. Reduce the oven temperature to 325 degrees F./160 degrees C. and bake until the pie reaches an internal temperature of 150 degrees F./65 degrees C., about 30 minutes longer. Remove the pie from the oven and allow