Ham Liver Pate and Mushroom Turnovers Recipe

1      Reviews by:    Doris Patterson   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. Food Category:    Sandwiches Cuisine Origin:    Midwestern    Servings:8 Nutrition facts:558 calories21.4 grams fat Print Preview Rate This Recipe Prep Time:   1 Hour 30 Minutes Cook Time:   15 Minutes Total Time:   1 Hour 45 Minutes

INGREDIENTS

• 3 tablespoons butter or margarine
• 1 tablespoon salad oil
• 1 pound mushrooms, thinly sliced
• 1 shallot, finely chopped
• Pinch each white pepper and dried tarragon
• 2 teaspoons lemon juice
• 6 thin slices prosciutto
• 1/4 pound chicken liver pate at room temperature
• 1 egg yolk, beaten with 1 tablespoon water
• Whole Wheat Turnover Dough (search recipes)

DIRECTIONS

• 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.
• 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. Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal.
• 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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