PATE EN CROOTE

(Made a day ahead)
Pastry:
34 cups Robin Hood Pre-Sifted 1 cup butter or shortening
All Purpose Flour 1 egg
1, tsps. salt water

1 tsp. baking powder

MEASURE flour (without sifting) into large bowl. Add salt and baking powder
and stir well to blend. Cut in butter or shortening until mixture resembles
coarse meal.

CRACK egg into measuring cup and add enough water to make 34 cup liquid.
Mix egg and water with fork.

SPRINKLE egg-water mixture gradually into flour mixture while mixing with
fork. Press into a ball. Wrap in waxed paper and chill 10 minutes.

ROLL OUT % pastry on lightly floured surface to a rectangle large enough to
line a 9” x 5” loaf pan and extend 1” beyond edges. Pastry will be thick.

Fillings:

34, Ib. pork fillet 4 tsp. salt

34, Ib. veal fillet dash of pepper
2 tbsps. Worcestershire Sauce

34 lb. lean ground pork 14 tsp. nutmeg

14 cup finely chopped onion 4 tsp. thyme
2 eggs, beaten dash of pepper
2 tsps. salt

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4 Ib. sliced cooked ham

TRIM any fat from pork and veal fillets. Cut into small cubes 4”). Combine
with Worcestershire Sauce, salt and pepper.
COMBINE ground pork, onion, eggs and seasonings.
PLACE half the meat in layers in the following order:—

1. Cooked ham slices

2. Pork and veal cubes

3. Ground pork mixture.
REPEAT with remaining meat, pressing layers together well so that there are
no air spaces.
ROLL OUT the remaining pastry into a rectangle slightly larger than size of
pan. Moisten edges, seal and flute pastry top and sides together. Do not have
fluted edge extend beyond rim of pan. Cut pastry cut-outs in desired shapes
to make a design on top crust. Moisten with a little water before placing
on top. Cut a few slits to allow steam to escape. Brush top with mixture of
1 egg yolk and 2 tbsps. water.
BAKE at 350°F. for 3 hours. Cover with aluminium foil when pastry begins
to take on colour. Keep in refrigerator until thoroughly chilled before
removing from pan.
YIELD:—12-15 slices.

PARSLEY RICE

Cook rice according to package directions, making quantity required. When
rice is ready to serve toss with snipped fresh parsley or dried parsley flakes.

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