A special terrine mold is not necessary, the filling is simply wrapped with dough.
Mix the flour and salt in a wide bowl. Cut cold butter into pieces and add. Rub together just until a small crumbly amount is formed. Add egg and water, mixing just until dough is homogeneous and holds together. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
Cut bacon, veal and pork into cubes about 3 cm. Together with the onions and garlic, turn through the coarse, then through the fine disc of the meat grinder at the beginning. Mix egg, minced meat, cream and spices very well.
Season the two fillets and the liver with salt and pepper, fry in hot oil until brown all over. Cool down. Cut into 2 cm cubes on top. Mix with the meat mixture.
Roll out the dough to a rectangle about 5 mm thick. Place the meat mixture in the shape of a loaf directly on the bottom edge of the dough in the width of the dough, forming the surface semicircular. Roll the dough up tightly, it should wrap the filling once. The seam of the dough must come to the bottom. Wrap the two ends of the dough downwards as well. Decorate the dough.
Steam vent: Cut out two small rondels in the dough tops with a Gützliförmli, form “chimneys” out of aluminum foil and stick them into the holes. The steam vent is used to fill in the brawn after it has cooled down.
Bake: pâté with beaten egg
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