 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
This was one of the first real fancy things I ever made and it's one of my favorite appetizer to make to this day. Creating the designs in the dough is my favorite part :-) Ingredients:
pastry |
2 1/4 cups all-purpose flour |
3/4 cup butter |
1 large egg |
3 tablespoons sour cream |
1/2 teaspoon salt |
filling |
3/4 pound ground beef |
3/4 pound ground pork |
3/4 pound ground veal |
1 cup chopped mushrooms |
1 cup shredded gruyere cheese (or good swiss like emmentaler) |
1/2 cup chopped onion |
1/2 cup chopped fresh parsley & thyme |
kosher salt & freshly cracked black pepper to taste |
4 large egg yolks, beaten |
sour cream for accompaniment |
fresh dill for accompaniment |
Directions:
1. For Filling: Brown meat in large skillet. Do not overcook. Add remaining filling ingredients, cool slightly. Drain off excess liquid.
2. For Pastry: Place flour and salt in large bowl. Cut in butter, egg and sour cream. Form into a soft ball. Chill.
3. Assembly: Roll out dough into rectangle. Center 1/2 of pastry in middle of a greased baking sheet. Place meat loaf on pastry in center. Fold pastry over filling and seal edges with a fork. Save some pastry trimmings and cut into long pieces 1/2-inch wide. Brush crust with egg wash (1 egg and 2 tablespoons cream). Cross pastry strips across crust. Brush all with egg wash.
4. Bake at 375*F (190*C) until golden brown, about 45 minutes.
5. Serve at room temperature with sour cream and fresh dill
|
|