Print Recipe

Swedish Meat Loaf in Pastry

RG

Ingredients

Pastry

  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 3/4 cup cold unsalted butter, cut in small pieces
  • 1 egg, cold
  • 1/2 cup sour cream, cold

Filling

Instructions

  1. Grease the bottom of a 15 1/2 x 10 1/2-inch jellyroll pan with butter.
  2. Pastry: It is easiest to make this pastry in a food processor.
  3. In a small bowl, mix egg and sour cream.
  4. In the food processor, pulse the flour and salt until mixed.
  5. Add butter; process 15 seconds, until it has the consistency of coarse meal.
  6. 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.
  7. Stir in egg mixture just until you can form the dough into a ball.
  8. Wrap dough in waxed paper; refrigerate for 1 hour.
  9. Divide dough in half. Roll each half into a 14 x 6-inch rectangle. Place one rectangle in prepared pan; set pan and remaining pastry aside.
  10. Filling: Heat oven to 375 degrees F.
  11. Melt butter in a large skillet.
  12. Add mushrooms; cook over medium heat for 6 minutes or until slightly colored.
  13. Add ground meat; cook until browned and until liquid in pan cooks away.
  14. Place meat mixture in a large bowl.
  15. Add onions, parsley, cheese and milk; mix well.
  16. Gather mixture into a ball; place onto dough rectangle in pan. Using your hands, press meat into a narrow loaf shape.
  17. Brush edges of dough with egg-milk mixture.
  18. Place the second dough rectangle over the meat. Using a fork, press the dough edges together to seal.
  19. Brush top of pastry with egg-milk mixture.
  20. Prick top with a fork in several places.
  21. Bake for 45 minutes, until golden brown.
  22. Serve with sour cream on the side and a bowl of lingonberries.

Serves 6 to 8




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