Although this is a very simple recipe I only make it at Christmas time. It is one of my DH's favourites and is more special because we don't have it too often.
I will write the recipe as it is printed in the Woman's Weekly The Barbeque Cookbook, however I omit the chicken livers and brandy and vary amount of chicken and bacon and breadcrumbs to suit.
I feel I have submitted this recipe before so please delete if this is the case.
I have been making these for well over 20 years.
Chicken and Peppercorn Loaf
250gm Chicken Fillets
60gm Chicken livers
3 Bacon rashers
1 clove Garlic
1/2 cup stale breadcrumbs
2 teaspoons canned green peppercorns
2 tablespoons chopped parsley
2 teas brandy
1/2 x 375gm packet of puff pastry ( I use 2 sheets of butter puff pastry)
I egg white.
Place chicken breasts into bowl sp 5 until minced, ( I don't over process as I like it a bit chunky 5 or 6 seconds). Remove into a bowl. Add bacon and parsley, again process until chopped to your liking. Place with chicken breast.
I'm sure you could add all to bowl and process, I like to control how processed each component is.
Add breadcrumbs, peppercorns and brandy to bowl and combine well. I usually use my hand!
Place Chicken in the centre of a 30cm circle of pastry, join edges with egg white. Turn loaf over, place on an oven tray and decorate the top with pastry trimmings. Brush with egg white and bake 45 to 50 minuted in a moderate oven.
I use about 600gm Chicken breast and extra bacon and breadcrumbs to make a larger loaf.
