![\"OFM_Nigel](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2014\/11\/chorizo-potato-terrine.jpg\")
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A festive, paprika-seasoned version of the traditional sausage and potato pie.<\/p>\n
Serves 4
\nonion 1 medium – large, thinly sliced
\nbutter 30g
\nchorizo 500g
\nparsley 4 tbsp, chopped
\nsage 4 leaves, chopped
\npotatoes 600g<\/p>\n
Line a heatproof, china terrine with clingfilm, pushing it well into the corners, leaving plenty overhanging the sides.<\/p>\n
Peel and thinly slice the onions, then cook them in the butter in a shallow pan till they soften and turn pale gold. Skin and crumble the chorizo into the softened onions and continue cooking for a couple of minutes. Stir in the chopped parsley and sage leaves.<\/p>\n
Set the oven at 180C\/gas mark 4. Wash and thinly slice the potatoes. Cover the base of the terrine with slices of potato, season with salt and pepper, then a layer of onions and chorizo, then another of potato and so on, till all is finished, ending with potato. Cover the top with the overhanging film.<\/p>\n
Place the terrine in a roasting tin, pour hot water in to come half way up the sides and cover with a heavy weight before baking for 1.5 hours. Leave to rest for 20 minutes before turning out and removing the clingfilm.<\/p>\n","protected":false},"excerpt":{"rendered":"
A festive, paprika-seasoned version of the traditional sausage and potato pie. Serves 4 onion 1 medium – large, thinly sliced butter 30g chorizo 500g parsley 4 tbsp, chopped sage 4 leaves, chopped potatoes 600g Line a heatproof, china terrine with clingfilm, pushing it well into the corners, leaving plenty overhanging the sides. Peel and thinly…<\/p>\n