Beef cranberry & pistachio terrine

Beef cranberry & pistachio terrine



Prep Time


Cook Time



250 g beef mince

250 g beef roast, cut into 20mm cubes

25 g dried breadcrumbs

0.5 cup dried cranberries

0.25 cup chopped pistachios

2 tbsp chopped italian parsley

2 tsp sumac

0.25 tsp dried chilli flakes

150 g rindless, streaky bacon, thinly sliced

3 cup capacity rectangular ovenproof loaf dish


  • Preheat fan forced* oven to 180°C.
  • Combine mince, cubed beef, breadcrumbs, cranberries, pistachios, parsley, sumac and chilli.
  • Line base and sides of ovenproof container with bacon, leaving ends hanging out over edges. Fill with beef mix. Fold bacon in and add more to cover filling if needed.
  • Bake terrine for 30-40 minutes until cooked through. Pour off any excess liquid and invert terrine onto plate. Cool to room temperature. Cover and chill in refrigerator for several hours or overnight.
  • Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time


  • Cut into thick slices and serve with your favourite chutney.
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