Danish Meatloaf in Pastry
Source of Recipe
4 on 4
List of Ingredients
Pastry:
2-1/4 c flour
1 tsp salt
3/4 c cold unsalted butter, cut in small pieces
1 egg, cold
1/2 c sour cream, cold
Filling:
4 tbsp butter
4 oz fresh mushrooms, finely chopped
3 lbs ground beef, pork, ham, veal, or any combination
1/3 c chopped onion
1/4 c chopped fresh parsley
1 c grated Swiss cheese
1 egg + 2 tbsp milk
Recipe
Grease the bottom of a 10-1/2" x 15-1/2" jelly roll pan with butter.
Pastry: It's easiest to make this pastry in a food processor. In a small bowl, mix egg and sour cream. In the food processor,
pulse the flour and salt until mixed. Add butter; process 15 seconds, until it has the consistency of coarse meal. With
processor running, add egg mixture; process just until dough comes together. If you don't have a food processor, chill a large
bowl, mix the flour and salt in the bowl, then cut in butter with a pastry blender or two forks. Stir in egg mixture just until
you can form the dough into a ball. Wrap dough in waxed paper; refrigerate for 1 hour.
Divide dough in half. Roll each half into a 6" x 14" rectangle. Place one rectangle in prepared pan; set pan and remaining
pastry aside.
Filling: Preheat oven to 375 degrees. Melt butter in a large skillet. Add mushrooms; cook over medium heat 6 minutes or until
slightly colored. Add ground meat; cook until browned and until liquid in pan cooks away. Place meat mixture in a large bowl.
Add onions, parsley, cheese, and milk; mix well.
Gather mixture into a ball; place onto dough rectangle in pan. Using your hands, press meat into a narrow loaf shape. Brush
edges of dough with egg/milk mixture. Place the second dough rectangle over the meat. Using a fork, press the dough edges
together to seal. Brush top of pastry with egg/milk mixture. Prick top with a fork in several places. Bake 45 minutes, until
golden brown.
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