3 pounds ground beef, pork, ham, veal, or any combination
cup chopped onion
1/4 cup chopped fresh parsley
1 cup grated Swiss cheese
1 egg plus 2 tablespoons milk
Grease the bottom of a 15 1/2 x 10 1/2-inch jellyroll pan with butter.
Pastry: It is 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 14 x 6-inch rectangle. Place one
rectangle in prepared pan; set pan and remaining pastry aside.
Filling: Heat oven to 375 degrees F.
Melt butter in a large skillet.
cook over medium heat for 6 minutes or until slightly colored.
Add ground meat; cook until browned and until liquid in pan cooks away.
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 for 45 minutes, until golden brown.
Serve with sour cream on the side and a bowl of lingonberries.