Kaye and Geoff's Recipes - Pâtés, Terrines

Chicken and Green Peppercorn Loaf

Prepare the loaf the day before it is required. Keep it covered in the refrigerator.

This loaf is also delicious eaten hot.

250g chicken fillets			60g chicken livers
3 bacon rashers				1 garlic clove
1/3 cup stale breadcrumbs		2 tblsp chopped parsley
2 tsp canned green peppercorns		2 tsp brandy
1/2 of 375g packet puff pastry		1 egg white

Mince or process chicken, chicken livers, bacon rashers and garlic. Stir in breadcrumbs, peppercorns, parsley and brandy.

Roll out the pastry onto a floured surface, and trim to a 30cm circle.

Place the chicken mixture in the centre of the pastry, and pat into a round shape. Brush the ckicken with egg white, and fold up the pastry, joining the edges of the pastry at the top with egg white.

Turn the loaf over, and place it on an oven tray. Decorate it with pastry trimmings.

Brush the top and sides with egg white. Bake in a moderate (180C) oven for 45 to 50 minutes; cool.