Pate Filled pastry
|All purpose flour||2 Cup (32 tbs)|
|Butter||1 Cup (16 tbs)|
Sift flour and salt together in a bowl, then cut in butter and cream cheese with a pastry blender or two knives until mixture appears mealy.
Gather into a ball and chill several hours or overnight.
Pinch off bits of the pastry and roll as thin as possible on a lightly floured board.
Cut with a 2 inch round cooky cutter and place on a baking sheet.
Spread with any of these fillings: canned liver pate seasoned with a little Worcestershire sauce; ground Smithfield ham highly seasoned with steak sauce and a little ketchup; anchovy paste; caviar.
Fold the circles to make a half moon, press edges together, and bake in a preheated 400° oven until delicately browned.
Traditionally served with cold beer.