Recipe - Mushroom Pate En Croute

1 pound Frozen puff pastry, thawed
A little raw egg
1 Onion
1 ounce Margarine
2 pound Mushrooms
2 Garlic cloves
2 tablespoon Parsley, chopped
4 ounce Dried wholewheat
breadcrumbs, (or 2 oz
fresh)
2 tablespoon Lemon juice
Salt and Black pepper

Preheat the oven to gas mark 7 (220C,425F). Finely chop the onion and
mushrooms and crush the garlic.

Fry the onion in the margarine in a large saucepan for 10 minutes. Add the
mushrooms and fry for 2030 minutes, until all the liquid has evaporated.

Remove from the heat and add the garlic, parsley, breadcrumbs, lemon juice,
salt and pepper to taste. Allow the mixture to cool.

Roll 1/3 of the pastry into a 6 x 12 inch (15 x 30 cm) rectangle. Place on
a baking sheet, spoon the mushroom mixture on top (heaping it up in the
centre) and brush the edges with water.

Roll the remaining pastry into a 9 x 12 inch (23 x 30 cm) rectangle. Fold
the pastry in half lengthways and make diagonal cuts to within an inch or
so of the edges for a decorative finish. Ease the pastry on top of the
mushroom mixture and open out to cover.

Press the edges together and trim away any excess pastry. Brush with the
egg yolk or margarine, and bake for 30 minutes until goldenbrown. Serve
hot or warm.

Recipe by: Net

Posted to JEWISHFOOD digest V97 #060 by Annice Grinberg
VSANNICE@WEIZMANN.WEIZMANN.AC.IL on Feb 23, 97.