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    Monday, March 28, 2011

    Meat Loaf in Pastry with a lean to the Greek Side

    We are now home from the boat. Look at what we are missing. Its looks gorgeous.
    Now onto food.

    Years ago some friends of mine, Glen and Annie were called on by my husband, to supply him and his crew with dinner, while they slaved away making TV commercials at night.
    At that time there was only one Post production Facility in New Zealand and it was in Auckland.
    He flew up every week from Wellington,
    Made several commercials stayed a couple of days and flew home.

    Studios didn’t have any catering services in those days and eating junk food wasn’t an option.
    Glen and Annie served them all sorts of tasty morsels and kept them sane.
    Out of this came their very successful Catering Company, which they called Spring Onions.
    Of course before long, everyone who worked at Vidcom, wanted their services and next thing you know they were doing Large Parties, Boardroom functions, lots of lunches.
    One of their specialties was Pate En Croute.
    A specially made Terrine... Cooled and wrapped in pastry.
    Bryan a dear friend of ours loved it...he called it Meat Loaf in Pastry,
    Which of course is what it actually is... a Posh version no less.

    So for Bryan, I have made an actual Meat Loaf in Pastry.
    With our friend Andy in mind, I opted for Greek flavours.
    Probably best made with lamb to be more authentic... but I only had Beef

    Meat Loaf mix
    500 gms mince
    1/2 cup fresh breadcrumbs (whiz up in food processor with a small onion, some rosemary, thyme sage and sea salt and pepper)
    1 egg
    1 tablespoon milk
    100 gms cooked spinach ( I used frozen, great product)
    75 gms feta, crumbled
    Sea salt and freshly ground black pepper

    1 packet frozen Puff Pastry
    1 egg beaten with a little milk

    Mix all the meat loaf ingredients together in a big bowl
    Get it to a nice wettish consistency, not sloppy,
    just enough to bind together

    Roll out the pastry into a rectangle
    Place meat mix down the middle

    Brush egg wash around the sides
    Fold over
    Crimp edges

    Leave to rest about 15 minutes...that pastry just needs to get its breath back
    Brush well with egg
    Put on a couple of little decorations if you feel inclined
    Slash some steam holes

    Into 200C oven for about 10 minutes then turn down to 180C
    The pie is cooked when it is golden brown and you can see clear juices in the slits.
    Too hot to eat straight away.

    Leave for about 20 minutes
    We had it with a homemade tomato sauce.
    You could use ketchup it’s up to you.

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