Lihamurekepiiras (Meat-Loaf in Sour Cream Pastry)
1 1/4 cups flour
1/2 teaspoon salt
6 t unsalted butter, chilled and cut into bits
1/4 cup sour cream with onion and chives
1 teaspoon butter, softened
3/4 lbs ground beef
small can mushrooms, finely chopped
1/4 cup onions, finely chopped
1 T dried parsley
1/3 cup swiss cheese, chopped
1/4 cup milk
1 egg, mixed
2 tablespoons milk
Sift the flour and salt together into a large chilled bowl.
Drop the bits of butter into the bowl. Working quickly, use your fingertips to rub the flour and butter together until they have the appearance of flakes of coarse meal.
In a separate bowl, mix together the egg and sour cream and stir into this the flour-butter mixture, working with your fingers until you can gather the dough into a soft, pliable ball.
Wrap in wax paper and refrigerate 1 hour.
Meanwhile prepare the meat filling:
Brown the ground beef, breaking it into small pieces. Scrape the meat from the skillet into a large mixing bowl and stir in the chopped mushrooms, onions, parsley, cheese, milk and egg.
Preheat oven to 375 degrees F.
Butter the bottom of a jelly-roll pan with 1 teaspoon of softened butter.
Prepare milk-egg wash.
Cut the chilled dough in half and roll out each half to rectangles of 6 by 14 inches each, setting aside any scraps.
Place one sheet of the pastry over the rolling pin and unroll it into the jelly roll pan.
Now gather this meat mixture into a ball and place it in the center of the dough in the pan.
With you hands, pat the meat into a narrow loaf extending across the center of the dough from one end to the other. Leave ½ inch border so that you can seal the pastry layers together. Lift the second sheet of pastry over the pin and gently drape it on top of the meat loaf; press the edges of the 2 sheets together. Brush with egg wash. Prick the top of the loaf in several places with a fork to allow steam to escape.
Gather together into a ball all of the excess scraps of dough and roll it out to a thin rectangle.
With a pastry wheel or small, sharp knife, cut this dough into long, narrow strips. Brush the loaf with more of the egg and milk mixture and crisscross the pastry strips over the top of the loaf in an attractive pattern.
Now brush the strips with the milk and egg mixture and set the jelly-roll pan in the center of the oven.
Bake for 45 minutes, or until the loaf has turned a golden brown.