Ham pirakka
Yield: 8 Servings MMM
Ingredients:
- 1 2/3 c All-purpose flour
- 1/4 ts Salt
- 1/2 c Chilled butter cut into Small pieces
- 1/2 c Sour cream
- 1 Egg
- 1 tb Fresh lemon juice MMMMM-----------------------MUSHROOM PATE----------------------------
- 1/4 c Butter
- 3/4 lb Mushrooms chopped
- 1/2 c Minced onion
- 8 oz Cream cheese at room Temperature Salt and pepper
- 1 c Finely chopped walnuts
- 2 tb Brandy optional MMMMM------------------------HAM FILLING-----------------------------
- 3 c Ground ham about 1 1/2 lbs.
- 1/2 c Coarse breadcrumbs
- 1/2 c Chopped fresh chives OR
- 1/2 c Sliced green onion tops
- 1/4 c Minced fresh parsley
- 2 Eggs beaten to blend
- 1 Egg beaten with:
- 2 tb Milk (glaze)
Instructions:
Sour cream optional Combine flour and salt in large bowl.Cut in butter until mixture resembles coarse meal.Beat sour cream egg and lemon juice to blend. Stir into flour with fork until stiff dough forms.Gather into ball. Wrap in plastic and refrigerate 30 minutes. Melt butter in heavy large skillet over medium heat.Add mushrooms and onion and cook until all liquid evaporates stirring occasionally about 15 minutes;cool.Blend in cream cheese.Add salt and pepper.Stir in walnuts and brandy optional. For ham filling combine all ingredients in medium bowl.Preheat oven to 400 degrees.Line baking sheet with parchment paper.Divide dough in half.Wrap one portion in plastic and refrigerate to keep from drying. Roll remaining portion out on lightly floured surface into a 6 x 12" rectangle.Set on prepared sheet.Layer with half of mushroom pate and half of ham filling remaining pate and remaining ham leaving a 1" border on all sides. Press filling into rounded log shape.Bring dough edges up sides of filling to make a small edge.Roll remaining dough out into a rectangle slightly larger than the first.Make several 1/2 x 4" crosswise slashes in dough.Brush with egg glaze and crimp to seal.Bake until golden about 30 minutes.Serve hot warm or chilled.Pass sour cream separately if desired.Makes 6 to 8 servings.
