Pastry enrobed meatloaf served at room temperature with sour cream and fresh dill.

Pate en Croute

Pastry:
2 1/4 cups all-purpose flour
3/4 cup butter
1 large egg
3 tablespoons sour cream
1/2 teaspoon salt

Filling:
3/4 pound ground beef
3/4 pound ground pork
3/4 pound ground veal
1 cup chopped mushrooms
1 cup shredded Gruyere cheese
1/2 cup chopped onion
1/2 cup chopped fresh parsley
4 large egg yolks, beaten
Sour cream for accompaniment
Fresh dill for accompaniment

1. For Filling: Brown meat in large skillet. Do not overcook. Add remaining filling ingredients, cool slightly. Drain off excess liquid.
2. For Pastry: Place flour and salt in large bowl. Cut in butter, egg and sour cream. Form into a soft ball. Chill.
3. Assembly: Roll out dough into rectangle. Center 1/2 of pastry in middle of a greased baking sheet. Place meat loaf on pastry in center. Fold pastry over filling and seal edges with a fork. Save some pastry trimmings and cut into long pieces 1/2-inch wide. Brush crust with egg wash (1 egg and 2 tablespoons cream). Cross pastry strips across crust. Brush all with egg wash.
4. Bake at 375°F (190°C) until golden brown, about 40 minutes.
5. Serve at room temperature with sour cream and fresh dill.

Serves 12 to 14 as an appetizer.