olga_d_ont
Well-known member
PENNSYLVANIA DUTCH FLASH UN KAS (savory filled pastry appetizers)
These melt in your mouth morsels of flaky filled pastry claim a Pennsylvania Dutch heritage. Pastry filled with goose liver pate or ground ham.
1 cup butter, softened
8 oz. cream cheese, softened
2 cups sifted all purpose flour
FILLING:
Goose liver pate or ground ham
GOOSE LIVER PATE FILLING:
2 ounces goose liver pate
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
GROUND HAM FILLING:
2 ounces ground country style ham
1 teaspoon steak sauce
1 teaspoon ketchup
FOR THE PASTRY: Cream butter and cream cheese together until well blended. Add the flour and mix until smooth. Chill pastry thoroughly (overnight if possible)
Using a small portion of pastry at a time, roll pastry about 1/8 inch thick on a lightly floured surface; cut out rounds with a 2-inch cookie cutter.
Spoon a rounded 1/4 teaspoonful of filling onto half of each round. Fold dough over filling and press edges together with a fork. Transfer to baking sheets.
Bake at 400 F. 8 to 10 minutes, or until lightly browned. Serve hot. About 9 dozen appetizers.
FOR THE FILLING: Mix thoroughly goose liver pate, Worcestershire sauce and 1 teaspoon steak sauce. For the HAM FILLING; mix ground country style ham, steak sauce and 1 teaspoon ketchup. (Each filling is enough for about 4 1/2 dozen appetizers.)
NOTE: This pastry will keep for several weeks if wrapped tightly in moisture vapor-proof material and stored in the refrigerator.
CAI Canadian Family Cookbook
These melt in your mouth morsels of flaky filled pastry claim a Pennsylvania Dutch heritage. Pastry filled with goose liver pate or ground ham.
1 cup butter, softened
8 oz. cream cheese, softened
2 cups sifted all purpose flour
FILLING:
Goose liver pate or ground ham
GOOSE LIVER PATE FILLING:
2 ounces goose liver pate
1 teaspoon Worcestershire sauce
1 teaspoon steak sauce
GROUND HAM FILLING:
2 ounces ground country style ham
1 teaspoon steak sauce
1 teaspoon ketchup
FOR THE PASTRY: Cream butter and cream cheese together until well blended. Add the flour and mix until smooth. Chill pastry thoroughly (overnight if possible)
Using a small portion of pastry at a time, roll pastry about 1/8 inch thick on a lightly floured surface; cut out rounds with a 2-inch cookie cutter.
Spoon a rounded 1/4 teaspoonful of filling onto half of each round. Fold dough over filling and press edges together with a fork. Transfer to baking sheets.
Bake at 400 F. 8 to 10 minutes, or until lightly browned. Serve hot. About 9 dozen appetizers.
FOR THE FILLING: Mix thoroughly goose liver pate, Worcestershire sauce and 1 teaspoon steak sauce. For the HAM FILLING; mix ground country style ham, steak sauce and 1 teaspoon ketchup. (Each filling is enough for about 4 1/2 dozen appetizers.)
NOTE: This pastry will keep for several weeks if wrapped tightly in moisture vapor-proof material and stored in the refrigerator.
CAI Canadian Family Cookbook