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Ingredients
- Pastry
- 2 1/2 cups white flour
- 1/2 tsp. alt
- 12 tbs. Chilled butter
- 1 large egg
- 1/2 cup sour cream
- Filling
- 3 tbs. Butter
- 1/2 onion, finely chopped
- 1 cup chopped mushrooms
- 2 lbs. Ground meat (1kg)
- (combination of beef, pork and veal)
- 1/4 cup parsley, finely chopped
- 1/4 tsp. Salt
- pinch of pepper
- 1/8 tsp. Savoury
- 1/8 tsp. Ground cloves
- 1/4 tsp. Celery salt
- 1/2 cup milk
- 1/2 cup fine dry bread crumbs
- 1 egg slightly beaten
- 1 cup medium Cheddar cheese, grated
Preparation
Step 1
Mix flour and salt in a bowl, add small pieces of butter and blend until it flakes. Mix egg and sour cream and add to the flour mixture. Form into a ball, wrap in wax paper and store in refrigerator. This can be made two days ahead of making the pie. Cut the chilled dough in half and roll each section out to form rectangles 6 x 14 inches. (Make one piece slightly larger) Butter a flat cookie sheet. Place smaller rectangle on top of cookie sheet, Place prepared meat mixture in the center, patting it into a long narrow loaf and leaving a border all around of about 1/3 inch. Brush edges with a mixture of 2 egg yolks plus 1 tbs. Of water, then top with remaining pastry. Press all edges down with the back of a fork to seal well. Prick or slash the top and decorate with a lattice of leftover pastry cut into ¼ inch strips. Brush pie all over with remaining yolk mixture. At this point the pie may be wrapped, sealed and frozen or refrigerated overnight. Bake in 375 F. oven for 45 min. or until golden brown. If pastry becomes to brown, cover with a foil. Serve with Sour Cream Sauce.
Sour Cream Sauce
2 cups sour cream
1 tbs. Dijon mustard
1 tbs. Chopped parsley
Combine all ingredients. Serve sauce at room temperature. Makes 2 cups.