Meat Loaf In Sour Cream Pastry (Lihamarekepiiras)
|Flour||2 1⁄2 Cup (40 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Unsalted butter||12 Tablespoon|
|Mushrooms||3⁄4 Cup (12 tbs), chopped|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Meat||3 Pound (beef, pork, ham, lamb or veal or a combination)|
|Milk||1⁄2 Cup (8 tbs)|
|Onions||1⁄3 Cup (5.33 tbs), chopped|
|Cheese||1 Cup (16 tbs), grated|
Cut butter into 1/4" bits.
Sift flour and salt into large chilled bowl and add butter and rub together with hands until it has the appearance of flakes of coarse meal.
In separate bowl, mix together egg and sour cream and stir this into the flour butter mixture, working with fingers into a soft, pliable ball.
Wrap in waxed paper and refrigerate 1 hour.
Divide in half and roll each half into rectangular 6" x 14" piece.
Butter bottom of jelly roll pan.
Lift one rec tangle onto pan.
Meat Filling: Combine 1 egg with 2 tbs. milk.
Meat may be beef, pork, ham, lamb or veal or a combination.
Melt butter, cook mushrooms over moderate heat 6 to 8 minutes.
Add meat and cook until meat sauce looses red color and liquid has cooked away.
Scrape into a large mixing bowl and add next 4 ingredients.
Place meat mixture on pastry and pat into a narrow loaf.
Lift second sheet of pastry on top of meat loaf, press edges together and seal with a fork after moistening edges with egg and milk mixture.
Prick top with fork.
Preheat oven 375 degrees, brush with egg milk mixture.
Bake 45 minutes or till golden brown.
Serve thick slices with sour cream.