Chicken and Pork Pie  Ingredients:       1/2 kilo chicken breast    1/4 kilo lean pork       4 tablespoons brandy    150 grs. bacon slices       1 egg    1 slice bread (crumbled)       1 onion    salt and ground pepper       chopped tarragon

Preparation:

1.- Chop finely the chicken and pork and add the brandy. Mix and refrigerate for 2 hours. 2.- Beat the egg in a bowl and add the remaining ingredients except bacon. Mix well and add to the meat. 3.- Place half of the bacon slices at the bottom and sides of a terrine tin and pour the mix. Use a spatula to level the mix and cover with the remaining bacon. Cover the terrine and place it inside a larger tin with some water. Bake for approximately 1 hour. 4.- Place terrine in the refrigerator for 24 hours. Remove from tin, slice and serve with a salad.

Categories:  Bolivian, Chicken, pork

Estimated Serving:  6

Estimated preparation time:  90 min.

Estimated calories serving:  375

Language:  English

Shared by:  AnaPau    2010/01/06