Terrine with Pine Nuts

One of the variants of a popular dish - the so-called "meat loaf", a kind of variation of a meatloaf. Several flavors are combined here - delicate minced chicken, creamy pine nuts, black bread and spices.

Ingredients

• minced chicken 750 g
• borodino bread 225 g
• pine nuts 60 g
• onion 1 pc.
• clove of garlic 2 pcs.
• small bunch of basil 1 pc.
• a small bunch of parsley 1 pc.
• egg С0 1 pc.
• olive oil 2 tablespoons
• butter 10 g
• breadcrumbs 2 tbsp

Directions

1. We will make the terrine in two passes: add the nuts and onions at the end, and first mix the minced meat, crushed Borodino bread and herbs.
2. Fry the onion and garlic in olive oil for 2-3 minutes. Then add the nuts there and keep them for another 2-3 minutes over medium heat.
3. Beat the egg into the minced meat and add the onion and nuts.
4. Terrine can be baked either in a water bath or simply baked in the oven. Remember to grease the baking dish with butter and sprinkle with breadcrumbs.
5. We bake the terrine in an oven preheated to 180 C for 40-50 minutes - first under foil, after 10-15 minutes without foil. Then drain the juice formed during the baking process and send the terrine under a press for a few hours in the refrigerator so that it retains its shape. Serve the finished terrine, cut into slices. Enjoy your meal!