Country Meat Loaf in Sour Cream Pastry
For Pastry: 2 1/4 cups unbleached all purpose flour
1 teaspoon salt
6 ounces unsalted butter, cut into chunks
1 egg, lightly beaten
1 cup sour cream
1 teaspoon dried dill (optional)
2 tablespoons extra virgin olive oil
1 pound lean ground pork and
1 pound lean ground sirloin
1 chopped white onion
1 cup shredded Gruyere cheese
1 cup sour cream
salt and pepper for seasoning
2 tablespoons heavy whipping cream
Lightly beat together the egg and cream. Set aside.
Caraway seeds (optional)
Sift flour into the bowl of a food processor fitted with a steel blade. Add salt and butter to bowl. Pulse a few times just to combine. Add butter, sour cream and dill to bowl and pulse until dough begins to gather around the blade but is still crumbly. Gather into a ball and wrap in plastic wrap.
Refrigerate at least1 hour or up to 48 hours.
Heat the oil in a heavy, non-stick Dutch oven or large saute pan over medium high heat and in it brown the pork and sirloin by scrambling constantly with a spoon or spatula to crumble. Add onion to pan and continue to scramble until onion is tender. Remove from heat. Cool 20 minutes. Stir in Gruyere and sour cream. Season with salt and pepper.
Cut the chilled dough in half and on a lightly floured work surface; roll out each half into rectangles of 6 by 14 inches each, setting aside any scraps.
Lift 1 sheet of the pastry over the rolling pin, unfold it in the center of a heavily buttered baking or jelly roll pan. Spoon the filling onto the pastry on the pan and press gently into a log shape, leaving a 1-inch border of pastry around the filling.
Brush some egg wash around the border of pastry. Lay the other sheet of pastry on top of the filling and decoratively pinch together the edges to seal. On a lightly floured surface, Roll out scraps of dough and cut into long strips and decorate the pastry loaf with a
criss-cross pattern or as desired. Brush egg wash over the entire loaf.
Sprinkle with caraway seeds, if desired. Bake in pre-heated 350-degree oven until brown and pastry appears light and puffy, about 35 minutes.
2 1/4 cups unbleached all purpose flour
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