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Ham Liver Pate and Mushroom Turnovers
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1
Reviews
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By:
Doris Patterson
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Ham Liver Pate and Mushroom Turnovers Recipe sautees mushrooms, shallots, white pepper, dried tarragon and lemon juice to cover liver pate on sliced prosciutto which is enclosed in turnover dough and baked.
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INGREDIENTS
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3 tablespoons butter or
margarine
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1 tablespoon salad oil
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1 pound mushrooms,
thinly sliced
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1 shallot, finely chopped
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Pinch each white pepper
and dried tarragon
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2 teaspoons lemon juice
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6 thin slices prosciutto
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1/4 pound chicken liver pate
at room temperature
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1 egg yolk, beaten with
1 tablespoon water
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Whole Wheat Turnover Dough (search recipes)
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DIRECTIONS
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1:
Prepare Whole Wheat Turnover
Dough and let it rise. While dough
rises, melt butter with oil in a
large frying pan over medium-high
heat. Add mushrooms and shallot;
cook, stirring often, until mushrooms
brown lightly. Add pepper, tarragon,
and lemon juice; stir until any
liquid has evaporated; then remove
from heat. Divide dough into six equal portions.
Roll each out on a floured
surface to an 8-inch circle. On each
place a slice of prosciutto, folding to
fit over half of the round.
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2:
Beat pate in a small bowl until it
is soft enough to spread easily. Spread
a generous tablespoon of the pate
over each slice of prosciutto. Spoon a sixth of the mushroom
mixture over each portion of pate.
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3:
Fold circles in halves over filling,
moistening and pinching edges together
(or pressing with tines of a
fork) to seal.
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4:
Preheat oven to 450° F. Place
turnovers well apart on a large,
greased baking sheet. Brush lightly
with egg yolk mixture. Let rise until
dough looks puffy (12 to 15 minutes). Bake until turnovers are well
browned (12 to 15 minutes).
Serve hot.
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