| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
French |
Meats, Main dish |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
md |
Onion, chopped |
| 2 |
|
Cloves garlic, pressed |
| 1/2 |
c |
Dry white wine |
| 1 |
lb |
Cooked turkey, ground |
| 1 |
lb |
Cooked ground veal or 1 lb. cooked bulk pork sausage, partially drained |
| 1 |
lb |
Cooked ham, ground |
| 1/2 |
c |
Home made dry bread crumbs |
| 1/4 |
c |
Parsley, chopped |
| 1 |
|
Egg |
| 1/2 |
ts |
Each salt, thyme and dry mustard |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Black pepper |
| 1 |
|
Egg white, beaten with 1 tsp water |
|
|
A double batch of your favorite pastry |
INSTRUCTIONS
Preheat oven to 375°F. Melt butter in fry pan, add onion and cook until
limp. Stir in garlic and wine. Bring to boil and cook, stirring until most
of the liquid is evaporated. Combine onion mixture with turkey, veal (or
pork), ham, crumbs, parsley, egg, salt, thyme, mustard, allspice and
pepper. Set aside. Prepare pastry. Roll out larger portion on a
lightly-floured board; fit into a 10" spring form pan. Trim edge so pastry
overhangs 1/2 inch. Pat meat mixture evenly into crust. Roll out remaining
pastry and place over filling. Moisten edges and flute together to seal.
Cut a small vent in center. Brush evenly with egg white/water mixture.
Bake on lowest rack for approximately 45 minutes or until well browned. To
serve, cool to room temperature or chill and remove sides of pan. Serves 8
~ 10 Typed in MMFormat by cjhartlin@msn.com Source: Fare for Friends
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 15, 1999
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