Made with pork and apple sausages, homemade pastry and apricot and tomato chutney, this terrine is sure to impress. 


  • Pastry

  • 275g/10oz plain flour

  • 50g/2oz strong white flour

  • 11/4 tsp salt

  • 175ml/6 floz water

  • 65g/23/4oz butter

  • 75g/3oz lard

  • 1 egg, lightly beaten

  • Filling

  • 1kg/2lb 4oz pork and apple sausages, skin removed

  • 1 banana shallot, finely chopped

  • 2 tbsp flat leaf parsley, roughly chopped

  • 100g/4oz toasted hazelnuts, roughly chopped

  • Apricot and tomato chutney

  • 150g/5oz light muscovado sugar

  • 1 onion, finely chopped

  • 3 tomatoes, roughly chopped

  • 200g/7oz soft dried apricots, roughly chopped

  • 1/2 tsp dried chilli flakes

  • 125ml/41/2fl oz white wine vinegar

  • sea salt and freshly ground black pepper

  • 1 bunch radishes, to serve


  • Terrine:

  • 1.

    Grease a 23x10cm/9x4in terrine mould.

  • 2.

    Start by making the pastry, put both flours and the salt into a bowl.

  • 3.

    Pour the 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 mixture and stir together until it forms a soft dough.

  • 4.

    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.

  • 5.

    Roll the remaining pastry out so that it’s as big as the terrine then gently lay inside, pressing 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.

  • 6.

    Preheat the oven to 180C/350F/Gas 4.

  • 7.

    Place the sausagemeat into a large bowl, add the shallot, parsley and hazelnuts and mix well to combine.

  • 8.

    Spoon a little at a time into the pastry lined terrine, pressing gently into the corners to make sure there are no gaps. Take the remaining pastry and roll 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 place in the oven to bake for 1- 1¼ hours.

  • Chutney:

  • 1.

    Heat a large frying pan until hot, add the sugar and cook until totally dissolved and starting to caramelise.

  • 2.

    Stir in the onion, tomatoes, apricots and dried chillies then deglaze with the vinegar – the mixture will become lumpy, but continue cooking until it dissolves. Boil gently for 5-10 minutes until tender and the mixture thickened slightly. Season with salt and black pepper. You can decant into a sterilised jar.

  • To serve:

  • 1.

    When the terrine has cooked, remove from the mould and serve immediately, or chill and serve cold. Slice and serve with a dollop of chutney and some radishes.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 786kj
  • Fat Total 40g
  • Saturated Fat 14g
  • Protein 33g
  • Carbohydrate 73g
  • Sugar 35g
  • Sodium 857mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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