Individual chicken terrines

(12 small terrines)

  • 400 g deboned chicken breasts, skin removed and cut into cubes
  • 250 g streaky bacon, cut into small cubes
  • 50 ml parsley, finely chopped
  • 250 g chicken mince
  • 30 ml butter
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • salt and freshly ground black pepper to taste
  • 3 sheets of flaky pastry
  • 1 egg, beaten

Preheat your oven to 180 °C. Mix the chicken cubes, bacon, parsley and mince. Melt the butter in a pan and sauté the onion and garlic until soft and translucent. Combine the chicken mixture with the onion and garlic. Season with salt and pepper. Butter 12 muffin pans.

Cut circles out of the flaky pastry, big enough to line the muffin pans, with a 1 cm edge of dough above the top of the pan. Fill with the meat and fold the pastry edge over the filling. Brush the pastry edge with the beaten egg.

Cut smaller circles out of the flaky pastry, to fit the muffin pans. Cover each terrine with one and press down. Brush the pastry lid with the egg. Decorate the terrines with shapes cut out of the leftover pastry. Bake for 1 hour. Remove carefully from the pans.