Lihamurekepiiras (meat loaf in sour-cream pas
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Lihamurekepiiras (meat loaf in sour-cream pas
  Meat    Loaf    Sour cream    Finnish  
Last updated 6/12/2012 1:27:27 AM. Recipe ID 62349. Report a problem with this recipe.
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      Title: Lihamurekepiiras (meat loaf in sour-cream pas
 Categories: Finnish, Meat
      Yield: 6 Servings
  2 1/4 c  Flour
      1 ts Salt
     12 tb Unsalted butter; chilled and
           -cut into 1/4-inch bits
      1    Egg
    1/2 c  Sour cream
      1 tb Butter; soft

MMMMM------------------------MEAT FILLING-----------------------------
      4 tb Butter
    1/4 lb Fresh mushrooms; finely
           -chopped to yield 3/4 cup
    1/3 c  Onions; finely chopped
    1/4 c  Parsley; finely chopped
      1 c  Cheddar or swiss cheese;grat
    1/2 c  Milk
      1    Egg mixed w/2 tb milk
  * Use either 3 pounds finely ground meat (beef, pork, ham, lamb or
  veal or a combination of any of these), or 4 cups cooked ground or
  finely chopped meat
  Prepare the pastry: Sift the flour and salt together into a large
  chilled bowl. Drop the 1/4-inch 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. Cut the chilled dough in half and roll out each
  half to rectangles of 6 by 14 inches each, setting aside any scraps.
  Butter the bottom of a jelly-roll pan with 1 tablespoon of soft
  butter. Lift 1 sheet of the pastry over the rolling pin and unroll it
  into the pan, or drape the pastry over the rolling pin, lift it up
  and unfold it into the pan.
  Prepare the meat filling:
  Melt the 4 tablespoons of butter in a 10- to 12-inch skillet. When
  the foam subsides, add the chopped mushrooms and cook them over
  moderate heat, stirring frequently, for 6 to 8 minutes, or until they
  are lightly colored. If you are using ground raw meat, add it to the
  skillet and cook, stirring occasionally, for another 8 to 10 minutes,
  or until the meat loses its read color and any accumulated liquid in
  the pan cooks completely away. Scrape the meat mixture from the
  skillet (or the mushrooms and already cooked meat) into a large
  mixing bowl and stir in the chopped onions, parsley, cheese and milk.
  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. 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.
  Dip a pastry brush into the combined egg and milk mixture and moisten
  the edges of the dough. Press down on the edges all around the loaf
  with the back of a fork (the tines will seal the edges securely).
  Prick the top of the loaf in several places with a fork to allow
  steam to escape.
  Preheat the oven to 375'F. 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. Serve
  thick slices of the hot meat loaf, accompanied by a bowl of cold sour
  cream and a side dish of lingonberries.

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Recipe ID 62349 (Apr 03, 2005)

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