Makes 1.5 kg (3 lb 5 oz) loaf

This is the real deal of French charcuterie and such a simple thing to do — baking a terrine inside some pastry. Or so it seems. But to eat a perfect pâté en croûte is one of the greatest culinary pleasures you can indulge in.

1 portion terrine

PASTRY

175 g (6 oz) chilled butter, chopped

500 g (1 lb 2 oz/3¹/₃ cups) unbleached plain (all-purpose) flour

10 g (¼ oz) salt

JELLY

4 pig’s trotters, ask your butcher to split them in half

1 brown onion, peeled and halved

2 purple garlic cloves

3 fresh thyme sprigs

5 juniper berries

1 bay leaf

170 ml (5½ fl oz/²/₃ cup) Marsala

To make the jelly, put all of the ingredients into a stockpot or large saucepan with enough water to cover, and bring to the boil. Reduce the heat to low and simmer until the liquid reduces to a syrupy consistency. Remove from the heat and set aside to cool.

To make the pastry, put the butter, flour and salt into a food processor and pulse until the mixture has a sand-like texture (you can do this with your hands in a bowl if you wish). Heat 150 ml (5 fl oz) water to just under boiling point and add this to the pastry, then pulse or stir very quickly so no lumps form. Knead the dough until it is a little bit silky, then cover in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 165°C (320°F/Gas 2–3). Set aside one-fifth of the pastry for the lid. Roll out the remaining pastry to make a large rectangle. Gently lower the pastry into a 31 x 8 x 8 cm (12½ x 3¼ x 3¼ inch) rectangular tin to line the base and sides, making sure it is large enough to overhang the sides.

Press the terrine mixture into the mould over the pastry, making sure there are no air holes. Roll out the reserved pastry to make a rectangle large enough for the lid, then brush the edges with a little water and use your fingers to crimp the pastry at the edges to seal. Cut two flute holes in the top and place a foil chimney in each so the terrine can breath during cooking — this will stop the pastry going soggy. Cook in the oven for 70 minutes, or until the liquid that comes out the top is completely clear. Remove from the oven and allow to cool.

If the jelly has set, slightly reheat it until you can strain the liquid. Let the liquid cool down to room temperature in a jug, as it needs to be pourable. After you take the pastry-enclosed terrine out of the mould, slowly pour the jelly liquid into the chimney holes — do this in stages until it is full, then refrigerate overnight. To serve, simply cut the pâté en croûte into slices and enjoy with good mustard, pickles and crusty bread.