Pate in Crust

• 1/2 pound chicken breasts
• 2 ounces brandy
• 1 pound ground pork
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 ounces ham cooked, sliced
• 1 each eggs
• 1/2 pound crackers

1. Make pastry and set aside.
2. Marinate chicken in 2 ounces brandy for 2 or 3 hours.
3. In a small bowl, thoroughly mix ground pork, 2 ounces brandy, salt, and pepper.
4. Roll 3/4 of pastry dough and floured wooden board to 18 inch thick.
5. Line bottom and sides of loaf pan with rolled pastry shell.
6. There should be about 1/2 inch of extra dough on top of sides.
7. Layer half of pork on the bottom of the pan.
8. Then layer all of chicken and pour marinade on top.
9. Next, layer all of sliced ham.
10. Then cover ham with rest of pork.
11. Roll remainder of pastry to 18 inch thick and cover top of pan.
12. Crimp edges to seal.
13. Beat 1 egg and rush top of pastry with it.
14. Once done, bake for about 1 hour.

chicken breasts, brandy, ground pork, salt, black pepper, ham cooked, eggs, crackers

Taken from recipeland.com/recipe/v/pate-crust-47417 (may not work)