Pate in Crust
Yield
8 servingsPrep
30 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chicken breasts
|
|
| 2 | ounces |
brandy
|
|
| 1 | pound |
ground pork
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | ounces |
ham
cooked, sliced |
|
| 1 | each |
eggs
|
|
| ½ | pound |
crackers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chicken breasts
|
|
| 57.8 | ml/g |
brandy
|
|
| 453.6 | g |
ground pork
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 86.7 | ml/g |
ham
cooked, sliced |
|
| 1 | each |
eggs
|
|
| 226.8 | g |
crackers
|
|
Directions
Make pastry and set aside.
Marinate chicken in 2 ounces brandy for 2 or 3 hours.
In a small bowl, thoroughly mix ground pork, 2 ounces brandy, salt, and pepper.
Roll ¾ of pastry dough and floured wooden board to ⅛ inch thick.
Line bottom and sides of loaf pan with rolled pastry shell.
There should be about ½ inch of extra dough on top of sides.
Layer half of pork on the bottom of the pan.
Then layer all of chicken and pour marinade on top.
Next, layer all of sliced ham.
Then cover ham with rest of pork.
Roll remainder of pastry to ⅛ inch thick and cover top of pan.
Crimp edges to seal.
Beat 1 egg and rush top of pastry with it.
Once done, bake for about 1 hour.
