Thoroughly butter 9 x 13" baking pan. Make dough like a pie crust. It will be a soft, pliable ball. Wrap in waxed paper and chill one hour or more. Roll out and use half for the bottom crust (line the pan) and half for the top crust (after adding the meat filling).
For the meat filling, melt butter in a large skillet. Add mushrooms and cook 6-8 minutes . Add meat and cook until brown. Drain and place meat mixture in large mixing bowl. Add onions, parsley, cheese and milk ; mix thoroughly. Place this mixture in the pastry-lined baking dish.
Lift the second piece of pastry onto the top of the meat mixture, pressing the edges together. Brush the top with the egg and milk wash, using this liquid to help seal the edges. Prick loaf to allow steam to escape. Decorate with strips of dough on top.
Bake at 375 degrees for about 45 minutes. Serve with sour cream.
Notes: To make the dish more "pasty-like," we have sometimes added cooked potatoes and carrots to the meat mixture. The dough is a little hard to work with. If it is too frustrating, try a regular pie crust recipe (or buy prepared pie crusts that can be shaped to fit a casserole dish).
Source: Kathaleen Hill Winkelman (she found it in a cookbook [Foods of the World] and we all felt adventurous!)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (245g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 407 (74%)|
|Amt Per Serving||% DV|
|Total Fat 45.2g||60 %|
|Saturated Fat 23.7g||118 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 162.5mg||50 %|
|Sodium 231.2mg||8 %|
|Potassium 529.3mg||14 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.4g|
|Protein 30.9g||44 %|
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Calories per serving: 548
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