Recipe for Ham Pirakka

Ingredients

FLAKY EGG PASTRY
1 2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chilled butter, cut into
1 small pieces
1/2 cup sour cream
1 egg
1 tablespoon fresh lemon juice

MUSHROOM PATE
1/4 cup butter
3/4 lb mushrooms, chopped
1/2 cup minced onion
8 oz cream cheese, at room
1 temperature
1 salt and pepper
1 cup finely chopped walnuts
2 tablespoon brandy,optional

HAM FILLING
3 cup ground ham,about 1 1/2 lbs.
1/2 cup coarse breadcrumbs
1/2 cup chopped fresh chives or
1/2 cup sliced green onion tops
1/4 cup minced fresh parsley
2 eggs, beaten to blend
1 egg, beaten with:
2 tablespoon milk (glaze)
1 sour cream, optional

Instructions

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.





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