Pork and hazelnut terrine with apricot and tomato chutney

Pork and hazelnut terrine with apricot and tomato chutney

More Home Comforts
Peter Cassidy

People are so often put off making terrines and pâtés until they realise how easy they are, and this one is even simpler than most, as it uses good-quality sausage meat as its base. You can make it with venison sausages and add whatever flavouring you like.


Quantity Ingredient

For the pastry

Quantity Ingredient
275g plain flour, plus extra for dusting
50g strong white flour
1 1/4 teaspoons salt
65g unsalted butter
75g lard
1 egg, lightly beaten

For the filling

Quantity Ingredient
1kg pork and apple sausages, skins removed
1 banana shallot, finely chopped
2 tablespoons roughly chopped flat-leaf parsley
100g toasted hazelnuts, roughly chopped

For the chutney

Quantity Ingredient
150g light muscovado sugar
1 onion, finely chopped
3 tomatoes, roughly chopped
200g soft dried apricots, roughly chopped
1/2 teaspoon dried chilli flakes
125ml white wine vinegar
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
1 bunch radishes


  1. Preheat the oven to 200°C. Grease a 23 x 10cm terrine mould.
  2. Start by making the pastry. Put both flours and the salt into a bowl.
  3. Pour 175ml of water into a small saucepan, add the butter and lard, and bring to the boil over a low heat until the fats have melted. Pour the mixture onto the flour and stir together until it forms a soft dough. Tip onto a lightly floured board and knead very gently until smooth and cooled slightly. Cut one-third of the dough off and set aside while you make the pie.
  4. Roll the remaining pastry out so that it’s as big as the terrine, then gently lay it inside, pressing it into each corner and pulling the pastry so that it comes all the way up the sides of the terrine. Place in the fridge while you make the filling.
  5. Put the sausage meat into a large bowl, then add the shallot, parsley and hazelnuts, and mix well to combine. Spoon a little at a time into the pastry-lined terrine, pressing gently into the corners to make sure there are no gaps.
  6. Take the remaining pastry and roll it out so that it’s big enough to fit the top of the terrine. Brush the edges of the pastry in the terrine mould with the beaten egg, then lay the pastry rectangle on top and crimp together at the edges. Decorate with any remaining pastry. Brush with the remaining egg wash and pierce a hole in the centre of the pie, then bake for 1–1¼ hours.
  7. To make the chutney, heat a large frying pan until hot, add the sugar and cook until totally dissolved and starting to caramelise.
  8. Stir in the onion, tomatoes, apricots and dried chilli flakes, then deglaze with the vinegar – the mixture will become lumpy, but continue cooking until the lumps dissolve. Boil gently for 5–10 minutes, until the fruit and veg are tender and the mixture has thickened slightly. Season with salt and pepper. You can use it straight away, or decant it into a sterilised jar and keep it in the fridge for two weeks.
  9. When the terrine is cooked, remove it from the mould and either serve immediately, or chill and serve cold. Slice and serve with a dollop of chutney and a few radishes.
Home Comforts
British food
classic recipes
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