Total time: 50 minutes
Prep time: 10 minutes, Cook time: 40 minutes
Ingredients for 6 people
1 1/2 cups of diced bacon
rectangular pie dough
24 slices of salami
1 1/2 slices of ham
1 lb of potatoes
8 slices of cheese
1 egg yolk
1.7 fl oz of genepi liqueur
Mince the onion and fry it in a frying pan with a drizzle of olive oil. Then add the bacon to grill. Butter and lightly flour the inside of the loaf pan. Cut out the pie dough and place it in the loaf pan so that it is perfectly covered. Next, cook the potatoes in salted water.
Place 1 layer of salami slices at the bottom of the dish, over the dough. Place the ham on top and then a layer of sliced potatoes. Spread half of the bacon bits with the onions on top then cover them with half of the raclette cheese. Place the sausages on top and the rest of the sliced potatoes. Cover with the rest of the onion, bacon and the remaining slices of raclette. Finish with the salami slices.
Roll out the rest of the dough into a large rectangle and cut a strip the size of the dish to cover it. Weld this dough together and create lines with a fork.
Cut 3 rings and 3 leaves from the scraps of dough. Brush the pastry strip with egg yolk and place the rings and leaves on it. Cut the strip of dough in the center of the rings. Brush the rings with egg yolk then bake for 45 minutes at 350°F. Unmold everything. Pour the genepi in the holes of the rings then flambé them. Cut the terrine into pieces and enjoy!