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Pate Wellington

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  Liver sausage 1 Pound
  Worcestershire sauce 2 Tablespoon
  Frozen chopped chives/Finely chopped green onion 1⁄2 Cup (8 tbs)
  Refrigerated crescent rolls 12
  Egg 1 , beaten slightly

Mash liver sausage and stir in Worcestershire sauce and chives.
Unwrap crescent rolls but do not divide in triangles.
Place rectangles side by side to form 2 squares, each 7 inches square.
Pinch edges and press perforations to seal.
Place half of liver sausage mixture on each square and shape in 2-inch cylinders.
Enclose cylinders in pastry, pinching seam to seal.
Fold ends neatly.
Place loaves on an ungreased baking sheet, seam side down.
Brush tops with beaten egg and prick crust to allow steam to escape.
Bake 20 minutes at 375° F or until crust is nicely brown.
To serve, place on a wooden tray and provide a small sharp , knife to cut slices.
Pate Wellington may be served hot, warm or at room temperature.

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