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Pork and Hazelnut Terrine

An elegant pork and hazelnut terrine encased in hot water crust pastry, served with a homemade apricot and tomato chutney.

BakingPorkAppetiserHazelnutsChutneyTerrine
Estimated Nutrition
Calories
855.7
kcal / serving
6845.2 kcal total
Carbs
71.4g
per serving
570.8 g total
Fat
53.2g
per serving
425.6 g total
Protein
22.8g
per serving
182.4 g total
Cook Time
75
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Muscovado Sugar
Light brown
CondimentsSauces
125
ml
White Wine Vinegar
Dairy
65
g
Butter
Plus extra for greasing
1
piece
Egg
Free-range, lightly beaten
Fruits
200
g
Dried Apricots
Ready-to-eat, roughly chopped
GrainsCereals
275
g
Plain Flour
For the pastry
50
g
Strong White Flour
For the pastry
Meat
1000
g
Pork And Apple Sausages
Skins removed
NutsSeeds
1.25
tsp
Salt
For the pastry
2
tbsp
Flat leaf Parsley
Fresh, roughly chopped
100
g
Hazelnuts
Toasted, roughly chopped
0.5
tsp
Dried Chilli Flakes
OilsFats
75
g
Lard
For the pastry
Vegetables
1
piece
Banana Shallot
Finely chopped
1
piece
Onion
Finely chopped
3
piece
Tomatoes
Ripe, roughly chopped
1
bunch
Radishes
Trimmed and sliced, to serve

Method

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